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Chick pea coconut curry with spinach and cilantro in a white bowl.

Easy Chickpea Pumpkin Curry

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.
5 from 3 votes
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Calories: 272kcal

Ingredients

  • 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
  • ½ teaspoon chilli flakes
  • ¼ cup toasted flaked almonds

Instructions

  • 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.

Nutrition

Calories: 272kcal | Carbohydrates: 27g | Protein: 5g | Fat: 18g | Saturated Fat: 14g | Sodium: 325mg | Potassium: 909mg | Fiber: 6g | Sugar: 6g | Vitamin A: 13745IU | Vitamin C: 60.2mg | Calcium: 140mg | Iron: 5mg
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