Best 2 Pumpkin And Chickpea Curry Recipes
Indulge in a delightful culinary journey with our curated collection of pumpkin and chickpea curry recipes. Embark on a flavorful adventure as we present a symphony of aromatic spices, velvety pumpkin, and wholesome chickpeas, all harmoniously blended to create a symphony of flavors. From the classic Indian-inspired curry to innovative fusion dishes, our recipes cater to diverse palates and dietary preferences. Prepare to tantalize your taste buds with this versatile combination, whether you prefer a creamy, rich texture or a vibrant, spicy kick. Discover the magic of pumpkin and chickpea curry today, and let your taste buds embark on an unforgettable adventure.
Let's cook with our recipes!
SLOW COOKER PUMPKIN, CHICKPEA, AND RED LENTIL CURRY
Creamy, hearty, and full of flavor, this vegan Indian-inspired Crock Pot recipe is so easy to assemble. A perfect weeknight dinner for fall (or any season!)
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 8h10m
Number Of Ingredients 13
Steps:
- Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.
- The curry will be a bit thin at first; it thickens up as it sits.
- Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.
Nutrition Facts : Calories 400 kcal, Sugar 9 g, Sodium 410 mg, Fat 19 g, SaturatedFat 14 g, Carbohydrate 47 g, Fiber 13 g, Protein 15 g, ServingSize 1 serving
PUMPKIN, CHICKPEA AND BANANA CURRY
This combination of flavours may sound odd but they work together so well! Try it, you will be a convert!
Provided by PinkCherryBlossom
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat 2 tbsp of the oil in a pan and fry the ginger, garlic, onion and ground spices over a medium heat for 5 minutes.
- Toss the pumpkin in the curry paste and set aside.
- Add the chillies, tomatoes and stock to the pan and bring to the boil. Simmer for 15 minutes.
- Meanwhile heat the rest of the oil and fry the pumpkin for 5 minutes.
- Add the pumpkin to the stock pan along with the chickpeas. Cover and simmer for 15 minutes until the pumpkin is tender.
- Slice the banana and add to the curry and cook for a further 5 minutes Stir through the coriander and serve.
Tips:
- Look for pumpkin that is bright orange in color and heavy for its size. Avoid pumpkins with blemishes or soft spots.
- When peeling and cutting the pumpkin, be careful not to cut yourself. A sharp knife and a steady hand are essential.
- If you don't have a pumpkin spice blend, you can make your own by combining 1 teaspoon each of ground cinnamon, ground ginger, ground cloves, and ground nutmeg.
- Use low-sodium vegetable broth to keep the curry from becoming too salty.
- Don't be afraid to adjust the amount of spices to your taste. If you like things spicy, add more chili powder or cayenne pepper.
- Serve the curry over rice, quinoa, or your favorite grain. You can also serve it with a side of naan bread or yogurt.
Conclusion:
This pumpkin and chickpea curry is a delicious and nutritious meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy curry recipe, give this one a try.
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