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Pumpkin Curry

Servings

4

Serving size

about 1 1/2 cups
COOKING TIME
45 minutes

This recipe can easily be multiplied and keeps well for several days in the refrigerator.

AND

Serve with Raita

Pumpkin Curry

Ingredients

1 Tbsp. Olive oil
4 clove Garlic, raw (thinly sliced)
1 5 slices (1 inch dia) Ginger root, raw (finely minced)
1 large White onions (thinly sliced)
1 tsp., whole Ground cumin
2 tsp. Garam masala
2 tsp. Ground coriander
1/2 tsp. Ground turmeric
1/4 tsp. Red Pepper Flakes (optional)
2 15 ounce can Canned no salt added chickpeas
1/2 cup Lite Coconut Milk
1/2 tsp. Salt
1 whole fruit Limes, raw (juiced)
1 15-ounce can Pumpkin, canned, without salt
1/2 cup Coriander (cilantro) leaves, raw (coarsely chopped)
2 tsp. Lime zest

Instructions

Place a medium sauce pan over medium heat.

Add the olive oil, and when it is hot, add the garlic and ginger.

Cook for about 2 minutes. Stir frequently.

Add the onion and increase the heat to medium high.

Cook for about 5 minutes. Stir frequently.

Add the cumin, garam masala, coriander, and red pepper flakes.

Cook for about 1 minute. Stir frequently.

Add the garbanzo beans, coconut milk, salt, lime juice, and pumpkin.

Stir well and reduce the heat to medium low until the curry is just simmering.

Simmer for about 25 minutes and add the cilantro and lime zest.

Stir and then serve topped with the Raita.

Serve this recipe with one of these starch side dishes.

Brown Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…

Cilantro Rice

In a medium sauce pain, heat the water, black pepper and salt. When the liquid boils, stir in the rice. Reduce heat to medium-low and simmer, covered, for about 25 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…

Cumin Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 30 – 40 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…

AND

Serve this recipe with one of these vegetable side dishes.

Raita

Place the grated cucumber between two sheets of paper towels and press out the excess water. Place the grated cucumber, yogurt, cilantro, mint, lime juice, garam masala and green onion in a small bowl and fold together gently. Chill well before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant. Serve without Raita.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

This recipe is really delicious and you can take it as spicy is you want by adding a bit of cayenne pepper along with the red pepper flakes. The spice is a great balance to the sweetness of the pumpkin and the umami flavors of the chickpeas and onions.

"I will defend pumpkin until the day I die. It's delicious. It's healthy. I don't understand the backlash. How did pumpkin become this embarrassing thing to love but bacon is still the cool flavor to add to everything? I don't have anything against bacon; just don't come after pumpkin like it's a crime to love an American staple."

Anna Kendrick, Scrappy Little Nobody