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
Pumpkin Chickpea Coconut Curry
- Total Time: 35 minutes
- Yield: 4-6 servings
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!
- 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
- 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.
- 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
Made this exactly as directed & while my finished dish was not particularly photo-worthy it was absolutely delicious. That squeeze of lime really took the recipe up a notch. Now pinning to my “It’s a keeper” board. Thanks for a great recipe.
Sam | Ahead of Thyme says
You are so welcome, Morven! Glad you liked the recipe 🙂
Camilla Hawkins says
This curry looks so good, love the addition of cashews, my mouth is actually watering looking at your gorgeous pictures:-)
Oh great recipe! I'm gonna gve this one a bash next week - thank you!
That looks absolutely amazing, and I love how you photographed the first image in the hands! I'll have to make this recipe soon!
AJ Sefton says
I like the sound of this! I love this mix of vegetables and curry spices are so warming. Shaed.
Looks delish and so quick! I've only cooked with yellow curry powder - is there a big difference from yellow to red (and powder to paste?)
Sam | Ahead of Thyme says
Thanks, Julia! You can also use thai yellow curry paste if you prefer it over thai red curry paste, however you would not be able to substitute the paste with powder as the paste contains other ingredients. You could use curry powder but you would likely have to adjust the recipe as you would need much less curry powder.