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Coconut Curry Chickpeas With Pumpkin and Lime

By Melissa Clark

Coconut Curry Chickpeas With Pumpkin and Lime
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
30 minutes
Rating
5(14,056)
Comments
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Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It’s a rich, creamy curry that you can eat on its own, or serve over rice or couscous. If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.

Featured in: A Love Letter to Canned Food

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Ingredients

Yield:4 to 6 servings
  • 3tablespoons neutral oil, such as sunflower or canola
  • 1large onion, chopped
  • 2jalapeños, seeded or not, thinly sliced
  • 1bay leaf
  • 1knob ginger (about 1 inch), minced
  • 4garlic cloves, minced
  • 1½teaspoons garam masala
  • 1teaspoon ground cumin
  • ½teaspoon ground turmeric
  • 2(15-ounce) cans chickpeas, rinsed
  • 1(13.5-ounce) can coconut milk (do not use light coconut milk)
  • 1(13.5-ounce) can pumpkin purée
  • 1½teaspoons fine sea salt, more as needed
  • ¾cup chopped cilantro, more for serving
  • 2 to 3tablespoons fresh lime juice, plus wedges for serving
  • Cooked rice or couscous, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

472 calories; 25 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 53 grams carbohydrates; 12 grams dietary fiber; 9 grams sugars; 14 grams protein; 822 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.

  2. Step 2

    Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.

  3. Step 3

    Stir in chickpeas, coconut milk, pumpkin, ½ cup water and 1½ teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.

  4. Step 4

    Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.

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Ratings

5 out of 5
14,056 user ratings
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Comments

Bryan

This recipe is WOW! So many directions that you can take this or leave it as it is. For most curries I usually add a tablespoon of Tamari for a bit more depth. To help thicken this one I add about a 1/3 cup of red lentils. A tip I learned from an Indian chef. When adding spices to a curry, put your dry spices in a bowl and add hot water from the kettle to make a slurry. Then add to the pan or pot. It reduces the chance of scorching the spices in the hot pan which can make it taste bitter.

Kaitlyn

I used light coconut milk, but no water and it turned out rich and creamy with no extra simmering time. I also added in a zucchini and extra garam masala and tumeric (tasted a little bland to me without it). Great with those additions!

Amy

Great and easy but at least in my kitchen very very soupy at the suggested simmer time of 10 minutes. After 45minutes to an hour it looked just like the picture and was delicious, thick, rich and altogether great. Only change I made was using dry Aleppo pepper for jalapeño since I didn’t have jalapeños

Eliz.

Less is more. Really good fresh spinach and a bed of brown basmati rice make this a very nutritious and satisfying meal. A carrot salad or raita of choice perhaps on side. Best to let the flavors of winter squash, coconut, lime and spices stand out without muddying them with this and that. Roasted half of a large koginut squash and blended it; would be great with roasted cubes of peeled butternut instead of puree. Begin with 3/4 can of coconut milk and no water if you fear a soupy mess instead of adding red lentils (which will compete with other flavors). I used cooking liquid from chickpeas which thickens the puree.

Ken

Awesome! The whole family loved this! I liked the suggestion to add veggies so much that I added green beans, spinach and a carrot. Going into the quick dinner rotation! The sauce tastes downright decadent, yet it's very healthful. I'll likely incorporate pumpkin into other sauces after trying this recipe.

PK

I couldn’t imagine this with two whole jalapeños. I used one deseeded jalapeño. Jalapeños in TX are the size of carrots. I also doubled the spices and used lite coconut milk, but simmered for an hour to thicken it.

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