frigid cold morning, numb fingers. I walked out of the house in bare feet today, immediately regretted it, delivered the recycling to the curb and sprinted back to the warmth of my kitchen like a madman.
been actively trying not to post pumpkin things in a resistance against ~fall trends~ but you know what, screw it, pumpkin is wonderful. this pumpkin curry with sweet potatoes and chickpeas is one of my favorite recipes of all time— richly spiced, hearty, and nourishing. if the weather is still hot where you are you’ll probably be sweating a little, but it's worth it. here’s to autumn 🍂 .
PUMPKIN CHICKPEA CURRY (V, GF)
Makes 4 servings.
1 tbsp coconut oil
1 medium yellow onion or 2 shallots, chopped finely
3 cloves garlic, minced
1 tbsp ginger, minced
2 tbsp curry powder + 1 tsp garam masala + ½ tsp ground turmeric + ½ tsp black pepper
2 medium carrots, cubed
1 sweet potato, peeled and cubed
1 cup chopped tomatoes
1 15-oz can pumpkin purée
1 15-oz can chickpeas, drained and rinsed
1 13.5 oz can full-fat coconut milk
1 and 1/4 cup low-sodium vegetable broth or water
1 tbsp coconut sugar
1 tsp salt
3 cups baby spinach
juice of one lime
In a large pot, heat coconut oil over medium heat. Add chopped onions and cook for 3-4 minutes until translucent. Add minced garlic, ginger, and spices, and sauté for two more minutes. Stir in carrots, sweet potato, tomatoes, pumpkin puree, chickpeas, coconut sugar, coconut milk, salt, and veggie broth, and bring to a simmer over medium heat.* Reduce heat and cover, cooking for 10-15 minutes or until sweet potatoes and carrots are tender. Turn off heat, add spinach, stir in lime juice, and cover until spinach leaves are wilted. Serve curry over basmati rice, adding a garnish of chopped cilantro and toasted peanuts to each bowl before serving.
*INSTANT POT option: saute onion, ginger, garlic, and spices as instructed using the SAUTE mode. After adding the rest of the ingredients and broth, lock lid and set for 5 minutes on HIGH. Let natural release for 10 minutes, then open lid and add in spinach. Close lid, and let sit for a few minutes. - 14 days ago