Nani’s Easy Healthy Pumpkin Curry
A cozy, nourishing, and savory pumpkin curry that makes the most of fall harvest flavors.
recipesbynani.comWhen the leaves start changing color, I always find myself reaching for cans of pumpkin puree to make this simple curry. It is a wonderful way to enjoy the season without feeling weighed down, and it comes together quickly for a busy weeknight dinner.
My favorite trick for this recipe is to add a handful of spinach right at the end of cooking. It adds a nice pop of color and extra goodness to every bowl you serve.
🧺 Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can pumpkin puree
- 1 can full fat coconut milk
- 1 tablespoon red curry paste
- 1 teaspoon ground cumin
- 2 cups chickpeas, drained and rinsed
- 2 cups fresh baby spinach
- Salt and black pepper to taste
- Fresh cilantro for garnish
👩🍳Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the onion and cook until it is soft and translucent.
- 3
Stir in the garlic and ginger and cook for about one minute until fragrant.
- 4
Whisk in the pumpkin puree, coconut milk, curry paste, and cumin until smooth.
- 5
Add the chickpeas and let the curry simmer gently for ten minutes.
- 6
Stir in the spinach and cook until it just wilts.
- 7
Season with salt and pepper, then serve warm over rice or with naan.
💡 Tips
This curry keeps beautifully in the fridge for up to three days. If you find it thickens too much while stored, just add a splash of water or vegetable broth when reheating on the stove.
Made this recipe? Let us know how it went.
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