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Pumpkin Curry With Cauliflower & Chickpeas Saves Dinner

Pumpkin Curry with Cauliflower & Chickpeas
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A hearty pumpkin curry with cauliflower and chickpeas. This dish is creamy and spiced. It is perfect for a comforting meal.

Ingredients

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  • 1 tablespoon oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1 can (14 oz) coconut milk
  • 2 cups pumpkin, cubed
  • 2 cups cauliflower florets
  • 1 can (15 oz) chickpeas, drained
  • 1 cup vegetable broth
  • Salt to taste

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add onion and cook until soft, about 5 minutes.
  3. Stir in garlic and ginger. Cook for 1 minute.
  4. Add curry powder, cumin, and turmeric. Stir for 30 seconds.
  5. Pour in coconut milk, vegetable broth, pumpkin, cauliflower, and chickpeas.
  6. Bring to a boil. Reduce heat and simmer for 20 minutes, until vegetables are tender.
  7. Season with salt. Serve hot.

Notes

  • You can use butternut squash instead of pumpkin.
  • Add spinach for extra greens.
  • Store leftovers in the fridge for up to 4 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-curry-with-cauliflower-and-chickpeas/