This Chickpea Coconut Curry is the perfect mix of cozy and healthy. A quick and easy sauce swirled with coconut milk and simmered with roasted pumpkin and chickpeas.
Sometimes it’s hard for me to find a balance between super cozy dinners and also super healthy dinners to share with you. The kinds of dinners that we need on a cold January night. Or any night for that matter. But, I think with this chickpea coconut curry I’ve hit the nail on the head.
It’s like having a cozy date night in with your sofa and your sweatpants. But all your healthy friends like pumpkin and chickpeas and kalettes have all shown up to love you too. And if that’s not enough, it’s all ready in less than one hour.
Chickpea Coconut Curry
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Chickpea Coconut Curry Step By Step
- Roast your pumpkin You can use butternut squash or sweet potato if that’s what you’ve got. Just roast them the same way until the chunks are tender. Drizzle with olive oil or vegetable oil. Season with salt and pepper and roast them on a tray until the chunks are tender and the edges golden.
- Why Roast instead of boil? If you’re wondering why I roast them instead of just boil in the sauce, it’s because when sweet potato and pumpkin get cooked in dry heat their sweetnes becomes more concentrated and they get those lovely golden and slightly crispy edges. Boiling just doesn’t produce this level of flavour. And the roasting process is pretty much hands off anyway, so totally worth it.
- Make the Sauce Make the sauce while the pumpkin is roasting. Sweat the onions add the garlic and the spices. Once everything is looking golden add the liquids. Let that reduce down until it’s a sauce consistency. This took me about 12 minutes.
- Once the sauce is made just add in the kalettes until they’re tender and slightly wilted. Then add in the pumpkin and the chickpeas. That’s it.
See? It’s the easiest curry you’ll make all year. It’s also the most delicious, healthy curry I’ve ever made.
Uhh… actually that may not be true. This pumpkin curry is pretty amazing too.
Other questions you might have about this chickpea coconut curry???
- Can you freeze chickpea curry? Of course, you can! Yep. Chickpeas and pumpkin both freeze like a dream. So, this curry does too. If you’re doing freezer filling then make this recipe exactly as is, but skip the greens and add them when you defrost. Just heat up the curry on the stove top, add in your greens to wilt and serve.
- Do I have to use kalettes or will any greens work? This is what makes this recipe so awesome. You can use spinach, kale, kalettes. You could even use brussel sprouts either shredded or cut into quarters. Just make sure that you adjust the cooking time so you don’t end up with overcooked greens. Because… they’re just gross, really.
- What can I serve this chickpea curry with? Well, I may be biased, but I think this absolutely stunning 2 ingredient naan bread is a real winner. And you can never go wrong with some basmati or jasmine rice.
Salted Mint Related Posts
- Spinach and Tomato Dhal Curry
- Thai Yellow Curry Sweet Potato Soup
- Prawn and Thai Red Curry Noodle Bowls
Tools used to make this Recipe Name
Easy Chickpea Pumpkin Curry
- 1 butternut squash peeled and cubed into 1 inch dice
- 2 teaspoons coconut oil
- 1 small red onion thinly sliced
- 3 cloves garlic grated
- 3 cm piece of ginger grated
- Spice Mix
- 2 teaspoon fennel seeds
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon caraway seeds
- 1 bunch cilantro stalks
- 1 tin chickpeas drained
- 2 cups kalettes or spinach
- 400 ml full fat coconut milk
- 300 ml vegetable broth
- 1 tin chopped tomatoes
- 1/2 teaspoon chilli flakes
- 1/4 cup toasted flaked almonds
- Preheat the oven to 350ºF or 180ºC
- Season the squash with salt and pepper and roast in the oven on a non-stick baking tray until tender and golden. About 20 minutes.
- In a medium sauce pan melt the coconut oil and add the onion, garlic, ginger and fennel and cumin seeds.
- Sauté until the onion is soft, then add the spices and the cilantro stalks. Add the vegetable broth, and coconut milk. Bring to a simmer and gently reduce for 20 minutes.
- Add the chickpeas, roasted pumpkin and kalettes. Gently simmer for 10 minutes until the chickpeas are hot and the kalettes are cooked.
- Steamed rice and naan bread to serve.
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