Pumpkin and Chickpea Curry
This Pumpkin and Chickpea Curry is pure comfort! Red Kuri Squash and creamy chickpeas are simmered in a coconut red curry sauce and served over fluffy basmati rice. Slightly spicy, this curry will warm you inside and out.
Ingredients
- 1 Tbsp ghee or coconut oil
- 1 sweet yellow onion, minced
- 2 Tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tsp Garam Masala
- 1 tsp turmeric
- 1/2 tsp cumin
- 1 Tbsp Red curry paste
- 2 lb Red Kuri squash, about 3 cups
- 15 oz can light coconut milk
- 15 oz can fire roasted tomatoes
- 15 oz can chickpeas
- Basmati Rice, for serving
- Naan, for serving
- Cilantro or basil, for garnish
Instructions
- In a large Dutch oven, add ghee or coconut oil. Add minced onion, ginger, and garlic, sauteeing about 1 minute, or until fragrant.
- Add spices and curry paste, sauteeing an additional 1-2 minutes until mixture is combined and starting to sweat.
- Add squash, coconut milk, and tomatoes, stirring to combine. Allow to simmer about 30 minutes, or until the squash is for tender.
- Add can of rinsed and drained chickpeas, allow to simmer an additional 5 minutes.
- Serve curry with basmati rice and naan bread. Garnish with cilantro or basil!