Coconut Pumpkin Chickpea Curry
A deeply satisfying dish with a touch of heat and a lot of flavor.
Ingredients
3 tablespoons oil (I use olive oil) 1 yellow onion, chopped 2 jalapeños, diced (you can leave seeds in for spicier or take them out for milder) 2 tablespoons minced ginger 4 garlic cloves, minced 1½ teaspoons garam masala 1 teaspoon ground cumin ½ teaspoon ground turmeric 2 (15-ounce) cans chickpeas, rinsed 1 (13.5-ounce) can coconut milk (light or regular) 1 (13.5-ounce) can pumpkin purée 1½ teaspoons salt, more as needed ¾ cup chopped cilantro, more for serving 2 to 3 tablespoons fresh lime juice, plus wedges for serving Cooked rice and garlic naan for serving (optional)
Instructions
Heat oil in a large skillet or dutch oven over medium-high heat. Stir in onion and jalapeño and cook until onion and peppers are softened, about five minutes.
Add ginger and garlic for a minute or two, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional few seconds.
Stir in chickpeas, coconut milk, pumpkin, and 1½ teaspoons salt. Bring to a simmer and continue to cook for 10 minutes, stirring occasionally. You can add 1/2 cup of water if it starts to look too thick. Stir in cilantro and lime juice. Add more salt to taste, if necessary.
Serve over rice with more cilantro and lime wedges and garlic naan on the side.
