Pumpkin Chickpea Curry

Serves 2 | Prep 10 mins | Cook 25 mins

When it’s been a long day and you don’t want to spend longer than 15 minutes in the kitchen cooking, I recommend you try this super quick and delish curry. The colder months of the year are the best for warming us up from the inside out. There are a number of tasty spices in this including turmeric which has tons of benefits including anti-stress properties, improving insulin sensitivity, immune support and the ability to activate the NRF2 gene. Once turned on, this gene can improve our resilience when it is exposed to inflammation, oxidative stress, toxic exposure, poison, allergies and intolerances. Turmeric has very low toxicity at really high doses, so it’s hard to get too much of this really good thing!

TIP. I like to meal prep this in advance for those nights when I get home late or have a big day, I think it tastes even better when the spices and sauces have had time to settle. Most curries usually taste even better the next day! So make extra for lunch tomorrow & top with a dollop of yoghurt so tasty!

Pumpkin Chickpea Curry
Yields10 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
Serves 2 | Prep 10 mins | Cook 25 mins

When it's been a long day and you don't want to spend longer than 15 minutes in the kitchen cooking, I recommend you try this super quick and delish curry. The colder months of the year are the best for warming us up from the inside out. There are a number of tasty spices in this including turmeric which has tons of benefits including anti-stress properties, improving insulin sensitivity, immune support and the ability to activate the NRF2 gene. Once turned on, this gene can improve our resilience when it is exposed to inflammation, oxidative stress, toxic exposure, poison, allergies and intolerances. Turmeric has very low toxicity at really high doses, so it's hard to get too much of this really good thing!

TIP. I like to meal prep this in advance for those nights when I get home late or have a big day, I think it tastes even better when the spices and sauces have had time to settle. Most curries usually taste even better the next day! So make extra for lunch tomorrow & top with a dollop of yoghurt so tasty!

Ingredients

 1 tbsp olive oil
 1 qt medium brown onion, finely chopped
 3 qts cloves of garlic, minced
 1 qt thumb sized piece of ginger, peeled, minced
 1 qt thumb sized piece of turmeric, peeled, minced
 1 cup can of chickpeas (approx. 400g)
 1 cup of butternut pumpkin, diced
 2 cups of your choice of chopped vegetables (eg. carrot, zucchini, kale, whatever you have leftover)
 1 tbsp curry powder
 ½ tbsp smoked paprika powder
 Fresh coriander to garnish
 1 cup can coconut milk
 1 cup can diced tomatoes
 Salt and Pepper to taste

Method

1

Add oil, onion, garlic, ginger, turmeric to a large pot on high heat and sauté for 3 minutes. Add splashes of water to prevent burning, and to deglaze the pot as needed.

2

Add chickpeas and pumpkin to the pot and cook for 5 minutes

3

Add curry and paprika powders and saute for 1 minute.

4

Add coconut milk, chopped vegetables, salt and pepper, and cook for another 5 minutes

5

add the tomatoes at the end, stir and remove from heat.

6

Serve with rice, or cauliflower rice, and garnish with chilli flakes and lemon wedges.

Ingredients

 1 tbsp olive oil
 1 qt medium brown onion, finely chopped
 3 qts cloves of garlic, minced
 1 qt thumb sized piece of ginger, peeled, minced
 1 qt thumb sized piece of turmeric, peeled, minced
 1 cup can of chickpeas (approx. 400g)
 1 cup of butternut pumpkin, diced
 2 cups of your choice of chopped vegetables (eg. carrot, zucchini, kale, whatever you have leftover)
 1 tbsp curry powder
 ½ tbsp smoked paprika powder
 Fresh coriander to garnish
 1 cup can coconut milk
 1 cup can diced tomatoes
 Salt and Pepper to taste

Directions

1

Add oil, onion, garlic, ginger, turmeric to a large pot on high heat and sauté for 3 minutes. Add splashes of water to prevent burning, and to deglaze the pot as needed.

2

Add chickpeas and pumpkin to the pot and cook for 5 minutes

3

Add curry and paprika powders and saute for 1 minute.

4

Add coconut milk, chopped vegetables, salt and pepper, and cook for another 5 minutes

5

add the tomatoes at the end, stir and remove from heat.

6

Serve with rice, or cauliflower rice, and garnish with chilli flakes and lemon wedges.

Pumpkin Chickpea Curry