PUMPKIN CHICKPEA CURRY
This easy one-pot vegan pumpkin curry with chickpeas is the perfect fall comfort food for the cold season! An easy, Indian inspired autumnal curry made featuring warming spices, veggies, chickpeas. Pumpkin purée in the curry sauce makes it so creamy! !Perfect for weeknights!
Provided by Vegan Richa
Categories Main Course
Time 40m
Number Of Ingredients 17
Steps:
- Plate a skillet over medium heat, add the oil.
- Add the paprika, coriander, cumin, curry powder, and mix well. Cook the spices until they get fragrant and bubbly.
- Add in the onion, garlic, and ginger until the onion starts to turn translucent.
- Add in the pumpkin puree and mix in, add in the non dairy milk, and mix in, add the chickpeas, bell peppers, mushrooms, veggies, salt, and mix in.
- Cover and cook for 10-12 minutes, or until the veggies are tender to preference. Fold in the spinach and take off heat.
- Add a good dash of lime juice, and some pepper flakes for garnish, and serve with rice, or other cooked grains.
Nutrition Facts : ServingSize 1 /2, Calories 280 kcal, Carbohydrate 46 g, Protein 12 g, Fat 6 g, SaturatedFat 1 g, Sodium 494 mg, Fiber 11 g, Sugar 12 g
PUMPKIN CURRY WITH CHICKPEAS
A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish.
Provided by Barney Desmazery
Categories Dinner, Main course, Side dish, Vegetable
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
- Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.
Nutrition Facts : Calories 293 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Protein 9 grams protein, Sodium 1.32 milligram of sodium
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.
PUMPKIN, BANANA AND CHICKPEA CURRY
Make and share this Pumpkin, Banana and Chickpea Curry recipe from Food.com.
Provided by Sharon123
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place the pumpkin in a bowl, add the curry paste and toss well to coat the pumpkin evenly.
- Heat 2 tbsp of the oil in a saucepan. Add the onion, garlic, red pepper, ginger and ground spices and fry over a medium heat for 5-6 minutes until the onion is lightly browned. Remove mixture to a bowl.
- In the same frying pan, add the pureed tomatoes, chilies and stock to the onion mixture, and bring to a boil, reduce heat to low, and simmer gently for 5 minutes.
- Meanwhile, heat the remaining oil in another frying pan, add the coated pumpkin and fry for 5 minutes until golden.
- Add into the tomato/onion sauce along with the chickpeas, cover and cook for 20 minutes until the pumpkin is tender.
- Peel the banana, slice thickly and stir into the curry 5 mins before the end of the cooking time.
- Stir in the chopped cilantro or parsley, and sprinkle the pine nuts over the top.
- Serve immediately.
- This would be good served with rice and lentils.
- Enjoy!
- Serves 3 hungry or 4 otherwise.
Nutrition Facts : Calories 449.3, Fat 24.1, SaturatedFat 2.5, Sodium 643.3, Carbohydrate 54.2, Fiber 10.2, Sugar 12.2, Protein 11.6
PUMPKIN & CHICKPEA CURRY
"With warming notes of curry and cinnamon, this hearty vegetable curry-a recipe that test kitchen director Kellie Evans used to make while catering film and television shows-is perfect for a chilly fall or winter evening." - Saveur
Provided by rpgaymer
Categories Curries
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- Heat ghee/oil in an 8 quart saucepan over medium high heat. Add garlic, carrot, celery, ginger and onion and cook until soft and golden, about 15 minutes.
- Add tomato, bay leaves, coriander, cinnamon, cumin, garam masala, cayenne and turmeric and cook until fragrant, about 2 minutes.
- Add chickpeas, pumpkin and stock and bring to a boil. Reduce heat to medium, add potato and cauliflower, cover and cook until vegetables are tender, about 1 hour.
- Remove bay leaves. Stir in yogurt/cream, juice and season with salt and pepper (temper the yogurt wth a bit of the hot sauce so it does not curdle when you add it). Serve garnished with chopped cilantro and cashews.
Nutrition Facts : Calories 307.3, Fat 10.9, SaturatedFat 4.8, Cholesterol 16.4, Sodium 400.6, Carbohydrate 47, Fiber 9.2, Sugar 5.4, Protein 10
More about "pumpkin and chickpea curry food"
PUMPKIN CHICKPEA CURRY: VEGETARIAN COMFORT FOOD
From sofabfood.com
PUMPKIN AND CHICKPEA CURRY - VJ COOKS
From vjcooks.com
PUMPKIN AND CHICKPEA CURRY | RHODES FOOD GROUP
From rhodesquality.com
EASY PUMPKIN CHICKPEA CURRY - E.D.SMITH®
From edsmith.com
PUMPKIN COCONUT CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
From jamieoliver.com
PUMPKIN AND CHICKPEA CURRY | ASIAN INSPIRATIONS
From asianinspirations.com.au
PUMPKIN AND CHICKPEA CURRY - WHOLE-FOOD, OIL-FREE, VEGAN
From plantbasedtipsandtricks.com
Cuisine IndianTotal Time 45 minsCategory Main CourseCalories 645 per serving
- Wash the pumpkin. Take the top off and scoop the seeds out with a spoon. Place the top back on, so it won't dry out too much while baking.
- Put the pumpkin onto a baking tray and into the oven. Bake until it gets fork tender. This will take about 30 minutes*.
PUMPKIN, CHICKPEA AND BANANA CURRY | RECIPEFUEL | RECIPES, MEAL …
PUMPKIN AND CHICKPEA CURRY | NUTRITION | MYFITNESSPAL
From blog.myfitnesspal.com
KAREN MARTINI'S PUMPKIN AND CHICKPEA COCONUT CURRY - GOOD FOOD
From goodfood.com.au
JAMIE OLIVER CHICKPEA CURRY BEST RECIPES
From findrecipes.info
PUMPKIN CHICKPEA CURRY | NDSU AGRICULTURE AND EXTENSION
From ndsu.edu
PUMPKIN CHICKPEA CURRY (VEGAN, EASY RECIPE) - BIANCA …
From biancazapatka.com
ONE-POT CHIPOTLE, PUMPKIN, & CHICKPEA CURRY (VEGAN)
From frommybowl.com
CHICKPEA AND PUMPKIN CURRY | THE COOK UP | JANICE …
From sbs.com.au
PUMPKIN, CHICKPEA & SPINACH CURRY - VEGAN RECIPE - VEGKIT.COM
From vegkit.com
PUMPKIN AND CHICKPEA CURRY RECIPE - COOK IT REAL GOOD
From cookitrealgood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love