There’s nothing quite like a heartwarming bowl of Pumpkin Curry with Chickpeas and Spinach to bring a sense of coziness to your home. This recipe is perfect for autumn evenings, gathering family around the dinner table, and savoring the rich flavors and comforting textures. Imagine the creamy pumpkin blending with tender chickpeas and vibrant spinach, all simmered to perfection in a spiced coconut milk base. It’s a dish that embodies the essence of togetherness, creativity, and the joy of cooking.
Recipe Summary
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Skill Level: Easy
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1/2 teaspoon chili powder (optional, for heat)
- 400 grams (14 oz) pumpkin, peeled and cubed
- 1 can (400 grams/14 oz) chickpeas, drained and rinsed
- 1 can (400 ml/13.5 oz) coconut milk
- 2 cups vegetable broth
- 4 cups fresh spinach leaves
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent and soft, about 5 minutes.
- Add the minced garlic and grated ginger to the pot, stirring for about 1 minute until fragrant.
- Sprinkle in the ground cumin, ground coriander, turmeric powder, paprika, and chili powder, if using. Cook for another minute, stirring constantly to toast the spices and release their aroma.
- Add the cubed pumpkin to the pot and stir to coat with the spice mixture.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Allow the curry to cook for 15-20 minutes, or until the pumpkin is tender.
- Stir in the drained chickpeas and fresh spinach leaves. Cook for an additional 5 minutes, until the spinach has wilted and the chickpeas are heated through.
- Season with salt and pepper to taste, and squeeze in the juice of one lime to brighten the flavors.
- Ladle the curry into deep bowls, garnish with fresh cilantro, and serve hot.
Helpful Tips
- For a thicker curry: You can mash some of the pumpkin cubes with a fork before adding the chickpeas and spinach.
- Ingredient substitution: If you cannot find fresh pumpkin, you can use butternut squash as an alternative.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Pairings
This Pumpkin Curry pairs wonderfully with steamed jasmine rice or warm naan bread. For a complete meal, you could also serve it alongside a refreshing cucumber salad and a glass of chilled white wine or a mango lassi.
We hope this Pumpkin Curry with Chickpeas and Spinach brings warmth and joy to your table, just as it does to ours. We love to see your culinary creations, so be sure to share them using #ZynahzRecipes or tag us on Instagram. Don’t forget to leave your feedback on our website and sign up for our newsletter to receive the latest updates. Follow us on social media for more delicious recipes and cooking inspiration!
