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Comforting Pumpkin Curry Recipe with Chickpeas and Spinach

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A cozy and nourishing pumpkin curry with chickpeas and spinach, perfect for chilly evenings. Packed with protein, veggies, and warm spices, this vegan and gluten-free dish is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 can (15 ounces) pumpkin puree
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 4 cups fresh baby spinach
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 cup vegetable broth
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin
  • Pinch of cayenne pepper (optional)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon fresh lemon juice
  • Chopped cilantro for garnish (optional)

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
  2. Add 1 diced onion and sauté for 3-5 minutes until softened and translucent.
  3. Add 3 cloves of minced garlic and 1 tablespoon of grated ginger. Cook for another 1-2 minutes, stirring frequently to prevent burning.
  4. Stir in 2 teaspoons of curry powder, 1 teaspoon of ground turmeric, 1 teaspoon of cumin, and a pinch of cayenne pepper (if using). Let the spices toast for about 30 seconds to release their aroma.
  5. Pour in 1 can (15 ounces) of pumpkin puree and 1 can (13.5 ounces) of full-fat coconut milk. Stir until combined.
  6. Add 1 cup of vegetable broth and bring the mixture to a gentle simmer.
  7. Once simmering, add 1 can (15 ounces) of chickpeas, rinsed and drained. Stir well and let the curry simmer for 10-15 minutes, stirring occasionally.
  8. Reduce the heat to low and add 4 cups of fresh baby spinach to the pot. Stir until the spinach wilts, which should take about 2-3 minutes.
  9. Add salt and pepper to taste, and finish with a squeeze of fresh lemon juice for brightness.
  10. Serve the pumpkin curry hot, topped with a sprinkle of chopped cilantro if desired.

Notes

[‘Toast your spices to enhance their flavor.’, ‘Let the curry simmer for the full 15 minutes to meld the flavors.’, ‘Fresh spinach wilts quickly, but frozen spinach can be used as a backup.’, ‘Adjust the spice level to your preference by adding more or less cayenne pepper.’, ‘For a thicker curry, reduce the vegetable broth slightly or simmer uncovered for a few extra minutes.’]

Nutrition

Keywords: Pumpkin Curry, Chickpeas, Spinach, Vegan, Gluten-Free, Healthy, Comfort Food, Easy Dinner, Quick Recipe

Find it online: https://blingbite.com/comforting-pumpkin-curry-recipe-with-chickpeas-and-spinach/