Spicy Pumpkin Curry with Chickpeas

 

Spicy Pumpkin Curry with Chickpeas

• Preparation Time: 35 Minutes
• Total Calories : 370kcal

Ingredients:

• 400g of pumpkin, diced
• 200g of canned chickpeas, drained
• 200ml of coconut milk
• 2 tablespoons of olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon of ginger, grated
• 1-2 teaspoons of red curry paste
• 1 teaspoon of turmeric powder
• Salt to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Kitchen Tools Needed:

• Saucepan
• Blender
• Wooden Spoon
• Knife
• Chopping Board

Instructions:

• Heat olive oil in a saucepan over medium heat.
• Add chopped onion and sauté until translucent.
• Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
• Add the diced pumpkin and cook for a few minutes, allowing it to soften slightly.
• Incorporate the red curry paste and turmeric, stirring to coat the pumpkin evenly.
• Pour in the coconut milk and bring to a simmer.
• Add the drained chickpeas and season with salt.
• Cover and let simmer for 15-20 minutes until the pumpkin is tender.
• Use a blender to purée the mixture until smooth or leave it chunky for texture, according to preference.
• Taste and adjust seasoning if necessary.
• Serve hot, garnished with fresh cilantro and lime wedges.

Macros:

• Total Calories: 370kcal
• Carbs: 40g
• Proteins: 12g
• Fats: 22g