Chickpea and Pumpkin Curry

Chickpea and Pumpkin Curry

VegetarianVeganGluten FreeDairy Free

Basic Information

  • Servings: 6
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 72.17
  • Health score: 24.00
  • Weight Watcher points: 7.00

Summary

Forget going out to eat or ordering takeout every time you crave Indian food. Try making Chickpean and Pumpkin Curry at home. This recipe serves 6. One portion of this dish contains around 9g of protein, 12g of fat, and a total of 270 calories. For $1.04 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. If you have oil, chili, onion, and a few other ingredients on hand, you can make it. It works best as a hor d'oeuvre, and is done in approximately 45 minutes. It is brought to you by Foodista. 1 person found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a solid spoonacular score of 68%. If you like this recipe, take a look at these similar recipes: Pumpkin, Banana & Chickpea Curry, Butternut Pumpkin & Chickpea Curry with Lemon Rice, and Butternut Pumpkin & Chickpea Curry With Lemon Rice.

Ingredients

  • bay leaves
    bay leaves20
  • chunky cut carrot
    chunky cut carrot1
  • chickpeas
    chickpeas420 g
  • chili
    chili1
  • coconut milk
    coconut milk140 ml
  • coriander powder
    coriander powder2 tbsp
  • curry powder
    curry powder1 tsp
  • ginger
    ginger1 piece
  • garlic
    garlic4 cloves
  • oil
    oil2 tbsp
  • onion
    onion1
  • pumpkin
    pumpkin1 kg
  • turmeric
    turmeric1 tsp
  • water
    water750 ml
Instructions

Step 1

Heat 1 tbsp oil and cook the onions until browned.

Step 2

Add the curry paste (prepared with 1 tbsp oil, 1 tsp curry powder, 1 4 cm piece fresh ginger, 2 tbsp ground coriander, 4 cloves garlic, 1 chilli, and 1 tsp turmeric) and lightly fry for a minute or two.

Step 3

Add the pumpkin and carrot chunks and coat in the paste.Cover with the water, add bay leaves, and bring to a boil. Reduce the heat and simmer for 10 minutes.Stir in the chickpeas and coconut milk.Cook for a further 10 minutes on a low heat or until the pumpkin in soft.Make sure to pull the bay leaves out.

Categories

Cuisines: Indian, Asian

Dish Types: antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free, dairy free, lacto ovo vegetarian, vegan

Source Information

Source: Foodista

License: CC BY 3.0

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