Nourishing yellow chickpea pumpkin curry simmered in cozy spices and served with fragrant coconut brown rice. This vegan curry recipe is packed with plant based protein and perfect for meal prep!
I’m back again with another glorious recipe for #AKPumpkinWeek!
Yes, we’re going savory again and I’m not mad about it. I hope you aren’t either. This year I told myself that I wanted to incorporate more savory recipes into Ambitious Kitchen — you know delicious weeknight dinners you can always depend on to make you feel creative, healthy and satisfied.
So here we are with a beautiful chickpea pumpkin curry. My oh my is it GOOD. No wait, not just good, it’s DAMN good. FANTASTIC. CREAMY. COMFORTING. FULL OF UMAMI FLAVORS. EPIC. A MUST MAKE.
You get the point, right?
I was so thrilled when I first developed this recipe because of how nourishing it was. It’s full of anti-inflammatory ingredients, fiber, plant-based protein and just so happens to be both vegan and gluten free.
So let’s talk main ingredients:
Fresh cubed pumpkin: If you’ve never cooked a real pumpkin before, I suggest giving it a try. (And no, you don’t cook the pumpkins you decorate for Halloween!) I love to use pie pumpkins or a sugar pumpkin, but really, any winter squash will work. Check out my how to cook and dice a pumpkin tutorial here. Of course, if you can’t find a pumpkin, you can always use butternut squash.
Chickpeas: Always a favorite legume of mine because of their delicious flavor and ability to add plant based protein to any dish.
Lots of veggies: Not only does this recipe involve pumpkin, but also cauliflower, carrots, red bell pepper, green onion and peas. So yes, it’s time to #eatyourveggies.
Light coconut milk: I like using a light canned coconut milk in this dish because it’s not as rich as regular full fat coconut milk. There’s still a lot of coconut flavor though.
Peanut Butter: To bring the dish together, you must add a little peanut butter. It gives the recipe a unique umami flavor that helps to bring everything together. If you’re not into peanut butter, try cashew butter or even tahini.
The anti-inflammatory trio aka garlic, ginger and turmeric: Not only do these three bring flavor to the dish but also help to boost your immune system with health benefits. Ginger is great for your digestive system, garlic helps fight bacteria, and turmeric provides an anti-inflammatory boost. I’m in loveeeee.
This recipe includes a fabulous coconut brown rice to pair with the curry, but you could always enjoy it with quinoa or on it’s own. You’ll get a big serving of cozy comfort food that’s delicious and great for cold season! I hope you love this recipe as much as I enjoyed it. xoxo!
SEE HOW TO MAKE THE PUMPKIN CURRY:
- Serves: 4
- Serving size: 1/4 of recipe (includes brown rice)
- Calories: 491
- Fat: 16.0g
- Saturated fat: 8.2g
- Carbohydrates: 79.2g
- Sugar: 7.8g
- Fiber: 16.3g
- Protein: 14.9g
- For the brown rice:
- 1 teaspoon coconut oil
- 1 cup uncooked brown rice
- 2 ¼ cups water
- For the curry:
- ½ tablespoon coconut oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 bunch green onions, diced
- 1 large carrot, thinly sliced
- 2 cups cubed fresh pumpkin or butternut squash
- 1 small head cauliflower, broken into florets (3-4 cups)
- 1 tablespoon yellow curry powder
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper, plus more if you like it a little spicy
- 1 (15 ounce) can lite coconut milk
- 1 cup vegetarian broth
- 2 tablespoons natural creamy peanut butter
- 1 tablespoon gluten-free soy sauce or coconut aminos
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 red bell pepper, julienned
- 1 (15 ounce) can chickpeas, rinsed and drained
- ½ cup frozen peas
- To garnish: cilantro and chopped peanuts
- To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Toast rice over medium heat for 1 minute until fragrant. Next and 2 1/4 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes. After 45 minutes, remove pan from heat and allow rice to sit in pot with lid on for 10 minutes.
- Place a large pot over medium high heat. Add in coconut oil, garlic and ginger and cook for 30 seconds, then add in green onion, carrot, cauliflower florets and cubed pumpkin. Saute for about 5 minutes until cauliflower and pumpkin begin to soften a bit.
- Next, add in curry powder, turmeric and cayenne; cook spices for 30 seconds before adding in coconut milk, broth, peanut butter, soy sauce/coconut aminos and salt and pepper; stir well to combine. Allow to cook 5 minutes more, then stir in bell pepper and chickpeas; simmer over medium-low heat for 10 minutes.
- Before serving, stir in frozen peas and simmer an additional minute, then taste, and adjust seasonings as necessary.
- Pour into bowls or divide into meal prep containers. Garnish with cilantro and chopped peanuts.