Simple ingredients make this pumpkin and chickpea curry a filling, spicy, healthy choice for your #MeatlessMonday meal. It’s full of great nutrition and flavor!
When I want a lot of good, healthy food without a lot of effort, I make this easy pumpkin and chickpea curry. It’s spicy, rich-tasting and satisfying, and thanks to the pumpkin and chickpeas it’s loaded with protein, vitamins and cleansing fiber. It’s a great choice after a weekend of indulging a bit too much or doing tons of physical stuff. This will clean you up and charge your batteries, and all while you relax and enjoy some delicious Indian food. Lovely!
I love tossing this together after a busy weekend. Spices, garlic and onion make the flavor bold and satisfying, and the creamy, korma-esque sauce and all the fixin’s come from pantry items and frozen veg.
There’s a time and place for most everything, and the Monday after a weekend I feel like I need another weekend to recover from is definitely the time and place for frozen veggies and pantry staples. On nights like these I’m so amazed I’m cooking anything I’ll gladly deal with some ingredients that aren’t fresh from the farmer’s market.
And it’s nights like these, when it’s really tempting to declare myself to tired to cook and just nosh on cereal and various munchies all night, that I need a hot, nutritious meal the most. I’m grateful there’s stuff out there I can lean on now and again to make cooking easy enough that I’ll actually do it.
Each 2-cup serving of my pumpkin and chickpea curry comes complete with a huge amount of fiber, plenty of vitamins and minerals and a very respectable serving of protein. All that nutrition, in addition to curry comfort food deliciousness, is why I love this dish anytime I need a pick-me-up meal. It helps me feel good fast, and I love the spices. They’re tasty and fun, and I feel like they help get my metabolism going. Thermogenics ftw!
As a bonus, if you’re feeding four people everyone can have a nice big serving. If it’s for one or two people there should be plenty of leftovers. So lunch (and occasionally breakfast) the next day is taken care of, and maybe dinner too. For the second rounds I often stir it up with some brown rice for a different taste.
I pre-cook my chickpeas and freeze them in bags to use in place of canned. If you have time for that sometime when you’re just chilling out and can handle some very light multitasking, I recommend it. The main reason I do it is cost, because cooked from scratch chickpeas are a lot cheaper than cans. It’s also a way to avoid preservatives and sodium, which is nice. I freeze them in either 1 1/2 c or 3 c increments, equivalent to 1 or 2 cans. Handy, eh?
If you’re using canned chickpeas, I advise passing up on the 1/2 tsp of salt in the recipe.
Eat Healthy Eat Happy
This pumpkin and chickpea curry is a great choice when you want good food fast. It's nutritious, delicious and easy to make with little effort.
5 minPrep Time
20 minCook Time
25 minTotal Time
- 2 Tbs olive oil
- 1 1/2 tsp curry powder
- 1 1/2 tsp garam masala
- 1 tsp chili powder
- 1 tsp cumin
- 1/4 tsp red pepper flakes
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1/2 piece fresh ginger, chopped
- 1 15 oz. can diced no salt added tomatoes
- 1 15 oz. can pure pumpkin puree
- 1 Tbs maple syrup
- 1/2 tsp salt (skip if using canned chickpeas)
- 1/4 c unsweetened almond milk
- 3 c frozen broccoli florets
- 1/2 tsp white wine vinegar
- 3 c or 2 15 oz. cans cooked chickpeas, rinsed and drained
- Combine the oil and spices in a large cooking pot. Heat on low, and let the spices bloom in the oil for about 2 minutes.
- Add the onion and raise the heat to medium, Saute for 3-4 minutes. Add the garlic and ginger and saute another 2-3 minutes. Add a little water to the pot any time you feel it looks dry.
- Add all the remaining ingredients and stir well to combine. Lid the pot and let simmer on medium low for about 10 minutes, stirring occasionally.
- Serve alone or with brown rice for some extra delicious nutrition.
[img src=http://eathealthyeathappy.com/wp-content/uploads/2015/10/pumpkin-and-chickpea-curry-nutrition.jpg width=249 height=315 class=aligncenter size-full title=pumpkin and chickpea curry nutrition]
Pin this pumpkin and chickpea curry goodness!
So you might have guessed by now, I had what is now for me a wild weekend. I painted a room yellow, went on a mega geocaching hike and ate all kinds of stuff that wasn’t as nutritious as pumpkin and chickpea curry. But it was a great weekend and I loved every minute of it. Life is good!