Print
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! | aheadofthyme.com

Pumpkin Chickpea Coconut Curry


  • Author:
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 4-6 servings
  • Category: Main

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
  • 1/2 cup onion, diced
  • 3 cloves garlic, pressed or minced
  • 1 tablespoon ginger, grated
  • 2 and 1/2 cups pumpkin, peeled and chopped into 1-inch cubes
  • 2 and 1/2 tablespoons red curry paste
  • 1 – 14 oz. can of coconut milk
  • 2 cups broccoli, cut into florets
  • 1 cup canned chickpeas
  • 1/2 cup cashews, unsalted
  • 1 tablespoon lime juice
  • 1/4 cup cilantro, chopped

Instructions

  1. 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.
  2. Add curry paste and pumpkin. Combine and cook for another minute.
  3. Stir in coconut milk and bring to a boil. Turn heat down to low and cover. Simmer for 15 minutes.
  4. Add broccoli and simmer for 5 more minutes, uncovered.
  5. Stir in chickpeas, cashews, and lime juice.
  6. 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.