Name: Velvety Pumpkin Spice Chickpea Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1/4 cup cashew nuts, chopped; Juice of 1/2 lemon; 1 teaspoon sea salt; 1 tablespoon sesame seeds; 2 cups cooked jasmine rice; 1 tablespoon coconut oil; 2 cloves of garlic, minced; 1 large red onion, finely chopped; 2.5 tablespoons yellow curry powder; 5 ounces fresh spinach; 2 cups diced Hokkaido pumpkin, skin removed; 1 can (14 ounces) chickpeas, drained and rinsed; 1 can (14 ounces) coconut milk; 1/2 teaspoon black pepper; 1 tablespoon of fresh ginger, grated

Chickpea Curry

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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.

Tree Nuts

Vegetarian

Vegan

Nuts Seeds & Mixes

gram

cashews

Fresh Fruit

lemon

Seasonings

sea salt

sesame seeds

Grains & Rice

jasmine rice

Oils

milliliter

coconut oil

Fresh Vegetables

garlic

red onion

curry powder

spinach

pumpkin

Beans & Legumes

garbanzo beans

Non Dairy Milk

coconut milk

black pepper

fresh ginger

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Trans fatty acids

Selenium

Minerals

Vitamin A

Vitamins

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

Vitamin K

Thiamin (B1)

Beta-carotene

Beta-cryptoxanthin

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

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Easy Chickpea Spinach Curry Bowl

Velvety Pumpkin Spice Chickpea Curry

Snacks

Produce

Baking Goods

Pasta, Sauces, Grain

Dairy

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Heat coconut oil in a medium saucepan over medium heat.

Add finely chopped red onion to the pan and sauté until the onion becomes translucent, which should take about 2-3 minutes.

Introduce minced garlic and grated ginger to the pan, cook for another minute until they release their aroma.

Stir in the yellow curry powder, making sure the onions, garlic and ginger are well coated.

Add the diced Hokkaido pumpkin to the pan and toss to mix with the spiced onions. Cook for 3 minutes, stirring occasionally.

Pour in the coconut milk, increase the heat and bring the mixture to a boil.

Reduce heat to low and let the curry simmer for 10 minutes, until the pumpkin is tender.

Introduce the fresh spinach and drained chickpeas to the curry, and cook for another 5 minutes until the spinach has wilted.

Season the curry with sea salt and black pepper. Adjust according to your taste.

Turn off the heat and drizzle the lemon juice over the curry.

Serve the curry over cooked jasmine rice, garnishing with chopped cashew nuts and sesame seeds before tucking in.

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