This warming, hearty curry recipe can be served as a stew or over rice or quinoa for a complete meal. We like to add cubed, firm tofu to ours for protein, but you can add your favorite cooked protein. This reheats well, but is not great frozen.
Pumpkin Chickpea Curry
This warming, heart curry can be served alone as a stew or over quinoa or rice for added bulk.
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2 hr 30 min
2 hr 30 min
- 2 Tbsp ghee or coconut oil
- 1 Tbsp chopped garlic (2-4 cloves to taste)
- 1 cup sweet onion - minced (approx 1 large onion)
- 2 red bell peppers - minced
- 1 medium tomato, cored and finely chopped
- 2 bay leaves
- 1 tsp fresh minced ginger (or to taste)
- 1½ tsp. ground coriander
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- 1 tsp. garam masala
- 1 tsp. cayenne
- ½ tsp. ground turmeric
- 2 cups chickpeas (either canned or soaked and cooked)
- 1 small pumpkin (we used a sugar pie pumpkin) - cubed and roasted
- 6 cups vegetable stock
- 1 small head cauliflower, broken into medium-size florets
- ¼ cup of coconut milk
- ⅓ cup roughly chopped cilantro leaves and stems (optional - we used for garnish only)
- Kosher salt and freshly ground black pepper, to taste
- Heat ghee/oil in an 8 quart saucepan over medium high heat. Add garlic, onion, ginger and red peppers and cook until soft and golden. (approx 15 minutes). Add tomato, bay leaves, coriander, cinnamon, cumin, garam masala, cayenne and turmeric and cook until fragrant, 2 minutes. Add stock and bring to a boil. Reduce heat to medium and add chickpeas and cauliflower, and cook until cauliflower turns tender (approximately 20-30 minutes). Add cooked pumpkin to warm. Remove bay leaves. Stir in coconut milk and season with salt and pepper. Serve garnished with chopped cilantro.
- Add any of your favorite vegetables or proteins to make this stew heartier. We add cubed firm tofu to ours and serve it over quinoa for a complete meal.
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