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Healthy Recipes > Side Dishes > Pumpkin Chickpea Curry

Pumpkin Chickpea Curry

Cook Time

30 minutes


Pumpkin Chickpea Curry

Publish Date: December 22, 2011


Heat the oil in a medium saucepan over medium-high heat; add the onion, carrots and salt and sauté until the onion is starting to soften, about 5 minutes, stirring occasionally.

Add the tomato, jalapeno, garlic and ginger and cook 2 minutes. Add 1 teaspoon Garam Masala, coriander, black pepper, cinnamon, and bay leaf and cook 1 minute more.

Add the bouillon cube, pumpkin, and water and bring up to a boil. Cover the pot (leaving the lid ajar), and turn heat down to simmer. Cook until the carrots are tender, about 10 to 15 minutes.

Add the chickpeas and cook 3 minutes, then add the coconut milk and cook 2 minutes. Stir in the remaining 1/2 teaspoon Garam Masala.

Taste and season with additional salt and pepper as desired.

Serve with fresh lemon wedges to squeeze on top, garnished with fresh parsley or cilantro, if desired.

Recipe submitted by An Edible Mosaic

Makes 8 servings. Serving size 0.5cup.

Nutritional Breakdown (per serving):

Calories 143, Fat 6 grams, Protein 5 grams, Sodium 315 mg, Carbohydrates 19 grams, Fiber 4 grams

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