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Camille Styles

Recipe Files

Pumpkin Chickpea Curry

October 12th, 2017

We’re deep into pumpkin season and I think we can all admit that as cliché as the flavor can be this time of year, we still love it. There’s just something so perfect about opening up a can of that bright orange fruit to bake up a good ‘ole pumpkin pie, cake, or bread that makes the season feel in full swing. Now while I love a delicious pumpkin-flavored baked good, I wanted to expand my orange gourd boundaries this season and experiment more on the savory side. Enter – pumpkin curry. I figured that since I’ve roasted up squashes with all of my favorite warm spices before, that the concept couldn’t be that different when it came to putting a curry together. I started with one of my favorite recipes that my mom makes on the regular, played around with pumpkin ratios, and ended up with a big dutch oven of the most amazing savory pumpkin curry. (Y’all, I even got my dad who was super skeptical about this Indian classic being brought on the pumpkin-train on board!)

Pumpkin Chickpea Curry

A fall inspired Pumpkin Chickpea Curry | This Brown Kitchen

Serves 5

Ingredients

  • 1 tbsp ghee
  • 1/2 onion, finely chopped
  • 2 large cloves of garlic, minced
  • 1/2 tsp salt
  • 3/4 tsp pepper
  • 3/4 tsp ground cumin
  • 1 tsp curry powder (store-bought or homemade)
  • 1/4 tsp cinnamon
  • 1/4 – 1/2 tsp chili powder (depending on your spice preference)
  • 1 14.5 oz can of diced tomatoes
  • 3/4 cup pumpkin puree
  • 2 15 oz cans of chickpeas, rinsed and drained
  • 3/4 cup veggie broth
  • 2 cups of chopped kale
  • rice and flatbread to serve
  • cilantro and lime for garnish

Instructions

  1. In a large dutch oven, add the ghee and bring the pot up to a medium-high heat.
  2. Add the onion and cook for about 2 minutes until slightly translucent. Then add the garlic and all of the spices and cook for about 5 minutes until the spices have slightly toasted.
  3. Add the tomatoes, pumpkin puree, chickpeas, and veggie broth to the mix. Cover the pot and let simmer for about 10 – 15 minutes, stirring occasionally, until the chickpeas are tender.
  4. Uncover the pot and add the chopped kale. continue to simmer, uncovered, for about 5 minutes until the kale has slightly wilted. Taste and adjust salt as needed.
  5. Remove pot from the heat and serve warm over rice or with flatbreads, garnished with chopped cilantro and lime juice. Enjoy!

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1 Comment under :: Pumpkin Chickpea Curry
  1. Eme says:

    This looks and sounds very healthy and warming for this time of year, the perfect autumn food.

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