Savory Pumpkin and Chickpea Curry with Coriander and Ginger

Savory Pumpkin and Chickpea Curry with Coriander and Ginger Recipe

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

  • 1 tablespoon coconut oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 can (15 oz) pumpkin puree (unsweetened)
  • 1 can (15 oz) coconut milk
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup vegetable broth
  • 2 cups baby spinach or kale
  • Juice of 1/2 lemon
  • Sea salt and black pepper, to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat the coconut oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
  2. Stir in the garlic, ginger, coriander, cumin, turmeric, and cayenne pepper. Cook for 1–2 minutes until fragrant.
  3. Add the pumpkin puree, coconut milk, and vegetable broth. Stir well to combine and bring to a simmer.
  4. Add the chickpeas and simmer for 10–15 minutes to let the flavors meld.
  5. Stir in the baby spinach or kale and cook for 2–3 minutes, until wilted. Add the lemon juice, salt, and pepper to taste.
  6. Serve warm, garnished with fresh cilantro.

Nutritional Highlights:

  • Pumpkin: Rich in beta-carotene, a precursor to vitamin A, supporting immune health and vision.
  • Chickpeas: Provide plant-based protein, fiber, and essential minerals like magnesium and folate.
  • Coriander and Ginger: Anti-inflammatory and digestive-supporting spices, enhancing flavor and gut health.