Name: Succulent Pumpkin-Chickpea Curry with Spinach
Prep time: 7 min
Cook time: 22 min
Total time: 29 min
Ingredients: 1 tablespoon sesame seeds; 1 tablespoon coconut oil; 2 cloves garlic, finely minced; 1 red onion, finely chopped; 2 tablespoons yellow curry powder; 1 inch fresh ginger, finely chopped; 1 teaspoon smoked paprika; 5 ounces fresh spinach; 2 cups pre-chopped Hokkaido Pumpkin; 14 ounces coconut milk; Juice of 1/2 lemon; 1 teaspoon sea salt; 4 tablespoons cashew nuts, roughly chopped; 14 ounces canned chickpeas, drained and rinsed; 1/2 teaspoon black pepper; 2 cups cooked basmati rice

Chickpea Curry

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Treat your taste buds to this beautifully vibrant Pumpkin-Chickpea Curry with a Spinach touch. This dish is a quick, simple, and nutritious meal that envelops you in warm, creamy comfort in under 30 minutes.

Tree Nuts

Gluten Free

Lactose Free

Vegetarian

Vegan

Seasonings

gram

sesame seeds

Oils

milliliter

coconut oil

Fresh Vegetables

garlic

red onion

curry powder

fresh ginger

smoked paprika

spinach

pumpkin

Non Dairy Milk

coconut milk

Fresh Fruit

lemon

sea salt

Nuts Seeds & Mixes

cashews

Beans & Legumes

garbanzo beans

black pepper

Grains & Rice

basmati rice

Trans fatty acids

Lycopene

Vitamins

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Water

Calories

Carbohydrates

Protein

Manganese

Minerals

Selenium

Vitamin C

Pantothenic acid (B5)

Vitamin B6

Choline

Sodium

Zinc

Copper

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Lutein+zeaxanthin

Dietary Folate Equivalents

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Recreating the beloved Indian butter chicken without the chicken, this Creamy Chickpea Curry with Tofu is a satisfying and delicious vegetarian dish. The blend of spices, creamy coconut milk, and chickpeas served over fragrant rice, with a sprinkle of cilantro, make every bite delightful. Adding tofu gives a delicate texture and protein boost to the dish while ghee gives it an authentic Indian aroma.

Creamy Chickpea Curry with Tofu

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Creamy Thai Sweet Potato and Chickpea Curry

Transport your tastebuds to South Asia with our Creamy Indian Coconut Chickpea Curry. This dish is a harmonious blend of warming spices, rich coconut milk and hearty chickpeas, simmered together to create a comforting stew. Serve it over fluffy white rice and garnish with fresh cilantro for a satisfying meal that is both vegetarian and gluten-free.

Creamy Indian Coconut Chickpea Curry

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Express Creamy Chickpea & Coconut Delight

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Hearty Sweet Potato and Chickpea Curry

Experience the flavors of India with this easy Chickpea and Potato Curry recipe perfect for a satisfying vegetarian meal. Using readily available ingredients like canned chickpeas, frozen peas, and ground spices, you'll have a delicious curry in no time. Enjoy with warm whole-wheat naan to savor every last bite.

Easy Chickpea and Potato Curry

Experience a taste of cozy heaven with our Velvety Pumpkin Spice Chickpea Curry! This dairy-free curry balances sweet and savory in a lush blend of fresh spinach, hearty chickpeas, and pumpkin. Our clear and easy instructions will help you deliver this wholesome, flavorful feast in just 25 minutes.

Velvety Pumpkin Spice Chickpea Curry

Indulge in a soothing, aromatic bowl of Tropical Bliss Chickpea Curry, a one-pot delight that brings together the heartiness of chickpeas, the tropical undertones of coconut, and an enchanting medley of spices. Bright finishes of cilantro add an invigorating freshness, served over a fluffy bed of basmati rice.

Tropical Bliss Chickpea Curry

Succulent Pumpkin-Chickpea Curry with Spinach

Baking Goods

Produce

Dairy

Snacks

Pasta, Sauces, Grain

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Heat the coconut oil in a large pan or wok over medium heat.

Saute the chopped Hokkaido Pumpkin and red onion in the heated oil for about 3 minutes, stirring occasionally.

Mix in finely minced garlic, chopped fresh ginger, yellow curry powder, and smoked paprika. Continue to cook for a further 1 to 2 minutes, until aromatic.

Pour in the coconut milk, raising the heat to bring the mixture to a simmer, then reduce the heat to medium and let it cook undisturbed for 10 minutes. Stir occasionally during this time.

Add in fresh spinach and rinsed chickpeas, simmering for another 5 minutes or until the spinach has wilted.

Season the curry with sea salt and black pepper. Stir in the lemon juice.

Gently stir and check the consistency. If it's too thick, you can add a little water to loosen it up.

Serve the curry over cooked basmati rice and garnish with chopped cashew nuts and sesame seeds.

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