Saturday, June 13, 2015

Coconut Pumpkin and Chickpea Curry

Lately, it seems that everyone's tastes have been changing.

From being the sole avocado lover in the family, to having the family go through bags of avocado at a time. Or from only having cheese once or twice a year, to having two or three slices of cheese on toast every morning. You just can't guess what we like to eat anymore!

I'm guilty of it too with this pumpkin curry being the second pumpkin based dish to be featured on this blog- I used to absolutely hate pumpkin, but have grown quite fond of it this year! It's quite an easy curry to throw together, and quite healthy too, with plenty of veggies! I make a big batch and freeze some so that I can have a meal ready when I don't have time to cook.

I also served it with brown rice- yet another thing I've grown to like!

Coconut Pumpkin Curry
Recipe adapted from oneingredientchef

1 small yellow onion
1 tablespoon vegetable oil
3 cloves garlic
1/2 teaspoon dried spices: cinnamon, turmeric, cumin, coriander, ground cloves
Salt, to taste
1 teaspoon fresh grated ginger
1 red chili
1 can (15 oz) diced tomatoes
1 can (15 oz) chickpeas
3 cups peeled and diced pumpkin (original recipe calls for sweet potato)
1 can (15 oz) light coconut milk
1/2 cup chopped parsley
Jasmine rice, for serving I used brown rice

  1. In a large, deep skillet, heat the vegetable oil and a small yellow onion (loosely diced). Allow this to soften for 3-4 minutes while mincing the garlic & chili and gathering the spices (which are essential for a good curry).
  2. Next, add the garlic, chili, and ginger to the onions with about 1/2 a teaspoon of each spice. As with all good curries, you develop so much more flavor by directly spicing the onions at the beginning as opposed to adding them to the completed dish later on. Stir and allow the spices to mingle with the onions for several minutes.
  3. Now, add almost all the other ingredients to the pan – throw in the (drained and rinsed) chickpeas, the can of tomatoes, the light coconut milk*, and pumpkin
  4. Turn the heat down to a simmer, cover, and go take a break. This curry will need at least 30 minutes (50 is ideal) to fully break down and absorb all these beautiful spices. Stir occasionally and give the dish at taste after 20 minutes; I often add a lot more spices at this point; especially cinnamon, turmeric, and salt. If you want the dish extra spicy, a dash of cayenne pepper wouldn’t be a bad idea.
  5. At the last minute before serving, add a handful or two of fresh chopped parsley to complete this dish. Serve atop fluffy jasmine rice for an unforgettably creamy and comforting meal.


Anonymous said...


Anonymous said...

Pumpkin Soup was better tbh

Cheri Savory Spoon said...

Hi Von, I love dishes like this, sounds and looks amazing!

dedy oktavianus said...

Damn delicious and comforting dish, i think i'm gonna use my homemade Spanish chorizo for this recipe..
Dedy@Dentist Chef

Emma @ Bake Then Eat said...

Oh I love pumpkin and this curry is just perfect for me :D I too used to hate pumpkin but have grown to love it over the last 5 years!

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