Creamy pumpkin chickpea coconut curry with cashews and broccoli. Yes. This just happened.
I like to get festive and make at least one pumpkin dish every fall. If I had to choose my all-time favourite, it would have to be this one, right here. Yup, I choose this comfort food even over cookies or pie. A bowl of this curry will warm you right up on any cold, fall day!
It's ready in under 30 minutes and it's both vegan and gluten-free! Um, I think that is what you call a very strong contender for meatless Mondays. Maximize your time even further by preparing a pot of easy coconut rice or Basmati rice first or at the same time. You can also serve this with some delicious garlic naan bread.
Why am I obsessed with pumpkin? Well, it is kind of fall's superfood. Just to name a few, here are some reasons why:
- boosts immunity
- burns fat
- protects your eyes
- cancer fighting
- beneficial for your heart
- reduces inflammation
Bon apétit!
Recipe
Pumpkin Chickpea Coconut Curry
- Total Time: 35 minutes
- Yield: 4-6 servings
Description
Warm yourself up this fall with a big bowl of comforting pumpkin chickpea coconut curry with cashews. This curry is also vegan and gluten-free!
Ingredients
- 2 tablespoons olive oil
- ½ cup onion, diced
- 3 cloves garlic, pressed or minced
- 1 tablespoon ginger, grated
- 2 and ½ cups pumpkin, peeled and chopped into 1-inch cubes
- 2 and ½ tablespoons red curry paste
- 1 - 14 oz. can of coconut milk
- 2 cups broccoli, cut into florets
- 1 cup canned chickpeas
- ½ cup cashews, unsalted
- 1 tablespoon lime juice
- ¼ cup cilantro, chopped
Instructions
- Heat oil in a large pot over medium heat. Sauté onion for two minutes and add ginger and garlic. Sauté for another minute until fragrant and onions are soft and translucent.
- Add curry paste and pumpkin. Combine and cook for another minute.
- Stir in coconut milk and bring to a boil. Turn heat down to low and cover. Simmer for 15 minutes.
- Add broccoli and simmer for 5 more minutes, uncovered.
- Stir in chickpeas, cashews, and lime juice.
- Serve with cilantro on top.
Notes
- You can store any leftovers for up to 4 days in the refrigerator in an airtight container or up to 1 month in the freezer.
- You can substitute the pumpkin with butternut squash.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Main
Jordan Nelson says
YUM! This looks great and super festive!
Jess says
I love a good veggie curry! and I love how this has cashews in it. Looks delicious!
Linda @ 2 Cookin' Mamas says
All the foods I love, chickpeas, pumpkin, broccoli, cashews in a red curry based broth - yes please! Looks over the top delicious! Great photos too.
Helene D'Souza says
Oh look at that beautiful curry! So suitable for the time of the year and super nutritious on top of that. The best part I think is the addition of lemon juice. I just go crazy for curries that have that acidic touch.
Bintu - Recipes From A Pantry says
What a great vegetarian curry. I love the Thai influences. Will think about making this at home.
Helene D'Souza says
wow look at that beautiful curry! So suitable for the time of the year and super nutritious on top of that. The best part I think is the addition of lemon juice. I just go crazy for curries that have that acidic touch.