Coconut Curry Chickpeas With Pumpkin and Lime
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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)
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
- 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.
- 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.
- 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.
- Step 4
Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.
Private Notes
Comments
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.
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!
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
I thought the pumpkin in this recipe sounded strange and out of place, but all of the 5-star reviews convinced me to try it. The pumpkin actually makes the dish. The flavor was subtle, but complex. I used regular coconut milk, but light coconut milk would help lighten the dish (it was a bit heavy) and wouldn’t sacrifice any of the flavor.
Do you guys think I can use a roasted sweet potato in lieu of pumpkin puree?
I followed this recipe to a T, besides letting it simmer for an hour instead of 10 mins and adding a bit more salt. You really have to let it simmer for a while for the flavors to come alive. The thing that I was the most happy about was that my 2 and 4 year olds loved it. They both got seconds and I was very doubtful they’d like something with such unique flavors.