Pumpkin Curry with Chickpeas

Nutritious, healthy, and slightly spicy meatless dish perfect for warming up on cold autumn and winter days.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, vegetable oil, canola

  • 3 spoons Spices, curry powder

  • 2 piece Onion, raw

  • 2 piece Lemongrass

  • 1 spoon Spices, mustard seeds, ground

  • 1 kg Pumpkin, raw

  • 250 ml Soup base, chicken, cube

  • 350 ml Coconut milk

  • 400 g Chickpea, cooked

  • pieces Juice, lime

  • 2 spoons Mint

Steps

  1. Drain the chickpeas from the can, rinse under running water, and set aside. Wash and peel the pumpkin. Cut it into larger pieces and remove the seeds and fibrous membrane using a spoon. Cut the pumpkin flesh into approximately 1 cm cubes. Peel and finely chop the onion. Wash the lemongrass, remove the tougher outer leaves, and cut it into approximately 2 cm long pieces.

  2. Heat oil in a large, heavy-bottomed pan. Sauté the onion, curry paste, mustard seeds, and lemongrass for 2 to 3 minutes, stirring constantly. Add the pumpkin and continue to sauté for another minute while stirring. Pour in the broth and coconut milk. Bring to a boil. Add the chickpeas, reduce the heat, and simmer for 10 minutes or until the pumpkin softens. Season with salt to taste.

  3. Enhance the prepared dish with a squeeze of lime, garnish with mint leaves, and serve with naan or chapati.

Nutrition Information (Per 100g)

  • Calories: 77.06 kcal
  • Fat: 1.89 g
    • Saturated Fat: 0.06 g
  • Carbohydrates: 12.19 g
    • Sugars: 2.01 g
  • Protein: 2.78 g
  • Fiber: 2.19 g