30 minutes
A comforting and flavorful curry made with pumpkin, lime, coconut, and chickpeas, perfect for a quick and hearty meal.
tablespoons
Large Onion, chopped
each
Jalapenos, thinly sliced
each
Bay Leaf
each
Ginger, minced
0.25 inches
Garlic Clove, minced
each
teaspoons
teaspoons
Turmeric Powder
teaspoons
Chickpeas, rinsed
0 oz
0 oz
Pumpkin Puree
0 oz
teaspoons
Cilantro, chopped
cups
tablespoons
Cooked Rice
optional
1. Cook the Onion, Jalapeños, and Bay Leaf
Start by heating 3 tablespoons of neutral oil in a large skillet over medium-high heat. Once the oil shimmers, add the chopped onion, thinly sliced jalapeños, and bay leaf. Cook these, stirring occasionally, until the onion turns golden on the edges, which should take about eight minutes.
2. Add Ginger and Garlic
Next, stir in the minced ginger and garlic, cooking until they become fragrant, about two minutes, stirring frequently to prevent them from burning.
3. Add Spices
Add the garam masala, ground cumin, and ground turmeric, stirring to combine and cooking for an additional 30 seconds to bloom the spices.
4. Add Chickpeas, Coconut Milk, Pumpkin Purée, Water, and Salt
Add the rinsed chickpeas, coconut milk, pumpkin purée, 0.5 cup of water, and fine sea salt to the skillet. Stir everything together and bring the mixture to a simmer. Allow it to continue simmering for about ten minutes, stirring occasionally.
5. Finish with Cilantro and Lime Juice
Once the curry has simmered and the flavors have melded, stir in the chopped cilantro and fresh lime juice. Adjust the salt to taste.
6. Serve
Serve the curry over cooked rice or couscous if desired, and top with more cilantro. Don't forget to include lime wedges on the side for an extra zing.
Use red curry paste, bell peppers, bamboo shoots, and shrimp with a splash of fish sauce.
Use cubed chicken breast and butternut squash, with a dash of garam masala.
Use sweet potatoes and black beans, adding smoked paprika for a smoky flavor.
Replace chickpeas with tofu and add mushrooms, with a splash of soy sauce for umami.
Substitute eggplant for pumpkin and chickpeas for lentils, with a spoonful of tamarind paste.
Start with the best quality ingredients you can find. Organic chickpeas, fresh lime juice, high-quality coconut milk, and a ripe, flavorful pumpkin will make a noticeable difference in your curry.
Take the time to toast your spices before adding them to the dish. This step helps release their essential oils and deepens the flavor profile, providing a more robust taste to your curry.
Balance is key in any curry. Taste as you go and adjust the acidity with lime juice, sweetness with a bit of sugar or honey if needed, and salt for overall flavor enhancement. Use a pinch of sugar to counteract any bitterness from the spices or lime.
Be careful not to overcook the pumpkin. It should be tender but still hold its shape in the curry, ensuring a pleasing texture contrast with the creamy coconut and the tender chickpeas.
Use fresh cilantro or Thai basil to garnish the dish. The herbs will add a fresh, aromatic lift to the curry and counterbalance the richness of the coconut milk.
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