Pumpkin chickpea curry
This hearty curry is particularly creamy thanks to the addition of pumpkin puree, coconut milk and soy milk to the sauce. It is loaded with veggies and packed with flavour: best served with white rice to soak up the sauce!
Recipe taken from Vegan Richa.
Ingredients
- 2 tsp coconut oil (9g)
- 1 tsp paprika
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 3/4 tsp curry powder
- 40g chopped onion
- 9g crushed garlic
- 1 tsp ginger paste
- 125g pumpkin or butternut, chopped into medium/large chunks
- 100g coconut milk
- 150g plant-based milk (I use soy or oat)
- 125g raw chickpeas (250g cooked)
- 60g chopped red capsicum
- 50g chopped mushrooms
- 3/4 tsp salt
- 15g spinach (fresh or frozen)
Instructions
- Prepare in advance
- If starting from raw chickpeas, soak them for > 8h, and boil them until they are cooked (but don't turn them to mush).
- In a small saucepan, boil the pumpkin chunks until tender, drain.
- Put the cooked pumpkin in a bowl with the soy milk, and blend it into a smooth puree.
- Add the coconut milk, and mix well. Reserve
- Prepare the curry
- Heat up the coconut oil in a large pan and fry the onion & capsicum for a few minutes (until they tenderise a little).
- Add chopped veggies and keep cooking, stirring constantly.
- When veggies are almost done but still have a bit of a bite left in them, add garlic + ginger and cook for another 2 min.
- Add chickpeas, spices, and mix well.
- Add the pumpkin puree from anove, and mix well.
- Reduce heat, and let it simmer for ~10 min or until the flavours have infused sufficiently. Make sure to stir from time to time to avoid the bottom of the pan burning.
- Serve over rice, and enjoy!