Pumpkin Chickpea Curry
An autumnal delight! This recipe is perfect on any chilly day, filled with nutrients and flavor that will long satisfy.
This recipe is adapted from one I received from a dear friend’s mom who lives in Malaysia… she’s a wonderful grandma, a beautiful woman… and an amazing cook!
If made ahead and reheated — the flavors only intensify. A delicious meal after hayrides, football games or outdoor hikes!
1 small baking pumpkin (or butternut squash), cubed
1 medium sweet onion, diced in cubes
4 cloves garlic, minced
fresh ginger, 1-inch grated or cut into matchsticks
4 curry leaves
1 tablespoon curry powder
1 teaspoon mustard seeds
1 teaspoon turmeric
1 16-ounce can light coconut milk
1 16-ounce can chickpeas, drained
Add salt and freshly ground pepper to taste
Heat a large skillet with vegetable oil. Add onion, garlic, and ginger. Continue to sautee until golden brown. Add curry leaves, mustard seeds and continue sauteing until the curry leaves are crispy. Add turmeric, curry powder, and coconut milk and bring to a boil. Then add cubed pumpkin and chickpeas.
Reduce heat to low, cover, and simmer for 45 minutes. Add water if necessary.
After 45 minutes, lift the cover and continue cooking for another 15 minutes or so until curry is thick. Season with salt and freshly ground pepper to taste.
Serve over rice.
To serve in a pumpkin
Preheat oven to 425-degrees. Line a baking sheet with foil or parchment and drizzle with olive oil.
Hollow out a small size pumpkin, removing all of the seeds and leaving enough pumpkin for it to keep its shape. Drizzle with olive oil and salt and pepper.
Bake in the oven for 40-50 minutes or until slightly brown but not mushy. Time will be determined by the size of the pumpkin.