Description
Warm and inviting, Roasted Pumpkin & Chickpea Curry is a comforting dish perfect for chilly evenings. This vibrant curry combines the sweetness of roasted pumpkin, the earthiness of chickpeas, and a medley of spices in a creamy coconut milk base. Ideal for busy weeknights or cozy gatherings, this flavorful dish is not only nutritious but also easy to prepare, promising an explosion of taste that will leave everyone craving more.
Ingredients
Scale
- 1 medium sugar pumpkin (about 3 cups cubed)
- 1 can (15 oz) low-sodium chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tbsp curry powder
- 2 cups low-sodium vegetable broth
- 2 cups fresh spinach
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
- Cut the pumpkin into cubes and toss with olive oil, salt, and pepper. Spread on the prepared baking tray and roast for about 25 minutes until tender.
- In a large pot over medium heat, sauté diced onion in oil until golden brown (about 5 minutes). Add minced garlic and grated ginger; cook for an additional minute until fragrant.
- Stir in curry powder for one minute before adding drained chickpeas and vegetable broth. Bring to a gentle simmer.
- Pour in coconut milk and simmer gently for another 5 minutes.
- Mix in roasted pumpkin cubes and fresh spinach until wilted. Squeeze lime juice over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking and Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 360
- Sugar: 6g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg