Print

Pumpkin Chickpea Kale Curry

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pumpkin Chickpea Kale Curry is a rich and nourishing one-pot meal featuring creamy pumpkin, hearty chickpeas, and tender kale simmered in a flavorful coconut curry sauce. This comforting vegan dish is perfect for weeknight dinners, meal prep, and cozy evenings.

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1 can (15 ounces) pumpkin puree
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (14 ounces) full-fat coconut milk
  • 1 cup vegetable broth
  • 4 cups kale, chopped
  • 1 tablespoon lime juice
  • 1 teaspoon maple syrup or brown sugar
  • Salt, to taste
  • Black pepper, to taste
  • Cooked jasmine rice, basmati rice, or quinoa, for serving
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Heat the coconut oil in a large pot or deep skillet over medium heat.
  2. Add the diced onion and cook for 4 to 5 minutes until softened.
  3. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
  4. Add the curry powder, cumin, and turmeric and cook for 1 minute, stirring constantly.
  5. Stir in the pumpkin puree until well combined with the spices.
  6. Add the chickpeas, coconut milk, and vegetable broth.
  7. Stir thoroughly and bring the mixture to a gentle simmer.
  8. Reduce the heat to medium-low and cook for 15 minutes, stirring occasionally.
  9. Add the chopped kale and continue cooking for 5 to 7 minutes until wilted and tender.
  10. Stir in the lime juice and maple syrup or brown sugar.
  11. Season with salt and black pepper to taste.
  12. Serve hot over rice or quinoa and garnish with fresh cilantro and lime wedges.

Notes

  • Add red pepper flakes or fresh chilies for extra heat.
  • Sweet potatoes, carrots, cauliflower, or bell peppers make excellent additions.
  • Spinach can be substituted for kale and will cook more quickly.
  • For extra protein, add tofu, tempeh, or cooked lentils.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freeze cooled curry for up to 3 months and reheat with a splash of broth if needed.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-chickpea-kale-curry/