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Chickpea & Pumpkin Curry - Good Old Vegan

Chickpeas

Chickpea & Pumpkin Curry

TIMES R TOUGH. Here’s a chickpea & pumpkin curry to cheer you up.

Chickpea and Pumpkin Curry

Enjoy this easy to make chickpea curry! The pumpkin takes care of all the creaminess you desire.

Course Dinner

Cuisine Asian-Inspired

Keyword Plant-Based Pumpkin Curry, Vegan Curry Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Sam Kristine Murphy

Ingredients

2 tbsp coconut oil
2 onions finely diced
3 cloves garlic minced
1 tbsp coconut sugar
1 tbsp ground turmeric
1 tsp ground cumin
1 tsp ground cardamom
1 tsp ground ginger
1 can coconut cream
2 tbsp creamy peanut butter
2 cans chickpeas rinsed
4 cups spinach
2 cups pumpkin diced & cooked (I like to roast this whilst I’m cooking!)

Instructions

Cook onion and garlic in coconut oil until fragrant. Add the coconut sugar and continue to cook over a medium heat so the onion is caramelised slightly.
Add the spices to the pan and cook for a further 1-2 minutes.
Add the coconut cream, chickpeas and peanut butter. Stir well, reduce heat and cover. Simmer for 6-7 minutes, stirring occasionally. Add a splash of water to thin out if needed. Add spinach last and let it wilt.
Stir through pumpkin and enjoy! Serve over rice if desired.