Chickpea and Pumpkin Yellow Curry
Looking for a comforting and flavorful dish to warm up your evenings? Look no further than this Chickpea and Pumpkin Yellow Curry.
Bursting aromatic spices, creamy coconut milk, wholesome chickpeas and pumpkin…. this curry is a celebration of vibrant colors, flavors and hearty ingredients. Newbie friendly or if you are a seasoned chef, this recipe is sure to impress with its simplicity and deliciousness.
Easy Colorful Curry Recipe
This Chickpea and Pumpkin Yellow Curry is a true delight for the eyes and senses. The rich and fragrant yellow curry paste infuses the dish with layers of complex flavors, while the creamy coconut milk provides a luscious backdrop for the tender chickpeas and sweet pumpkin. Each bite is a harmonious blend of sweet, savory, and spicy, with a hint of tanginess from the lime juice (don’t forget to put it in). Served over a bed of fluffy rice or with warm naan bread, this curry is a complete meal that will leave you feeling satisfied and content.
Nutritious Curry
Not only is this Chickpea and Pumpkin Yellow Curry delicious but it is also packed with nutritious ingredients. Chickpeas are a fantastic source of plant based protein and fiber. The pumpkin adds a dose of vitamins A and C as well as potassium and antioxidants. The coconut milk provides healthy fats and adds a creamy richness to the dish without the need for dairy (so it’s vegan friendly). The array of aromatic spices like turmeric, cumin, and coriander, make this curry is as good for your body as it is for your taste buds.
Making a Versatile Curry
One of the best things about this Chickpea and Pumpkin Yellow Curry is its versatility. While the recipe is fantastic as written, you can easily remix it with other ingredients to suit your taste or use up whatever you have in your pantry. For example try adding yams or sweet potatoes for an extra burst of sweetness and creaminess, and it will also help fill you up. Simply peel and dice the yams or sweet potatoes and add them to the curry along with the chickpeas and pumpkin. The result is a hearty and satisfying variation of the classic dish that is perfect for chilly evenings or cozy dinners at home.
Want some meat? Feel free to add chicken or pork.
Snow peas hard to get? Substitute with capsicum / bell peppers or green beans. The list is endless.
Chickpea and Pumpkin Yellow Curry
Ingredients
- 1 brown onion halved, thinly diced
- 2.8 oz 1/3 cup Yellow Curry Paste
- 14 oz Coconut Milk or Cream
- 4.2 fl oz 1/2 cup Vegetable Liquid Stock
- 1.5 lb butternut pumpkin peeled, deseeded, cut into 1 inch pieces
- 2 lime leaves or lime zest
- 1 tbsp fresh lime juice
- 2 tsp brown sugar
- 14 oz Can of chickpeas drained
- 5 oz snow peas trimmed, halved
- Steamed jasmine rice to serve
- Fresh Thai basil leaves to serve
- Sliced fresh red chilli to serve
Instructions
- Heat the oil in a large, deep frying pan or wok over medium-high heat. Add the onion and cook, stirring occasionally, for 4 minutes or until soft and light golden. Reduce heat to medium-low. Add the Yellow Curry Paste and cook, stirring, for 30 seconds or until aromatic. Stir through the Coconut Milk or Cream and Vegetable Stock.
- Add butternut pumpkin and lime leaves or zest. Cover and cook, stirring occasionally, for 10 minutes or until pumpkin is tender. Remove from heat. Stir in the lime juice and brown sugar. Add the chickpeas and snow peas. Return to heat and increase to medium. Cook, stirring occasionally, for 5 minutes or until heated through and snow peas are tender crisp.
- Place Steamed jasmine rice, to serve in serving bowls. Top with the yellow curry, basil leaves, and sliced chili to taste.