Description
This Pumpkin Curry with Rice is a warm, comforting dish filled with aromatic spices, tender pumpkin, creamy coconut milk, and protein-rich chickpeas. Perfect for a cozy weeknight meal, it combines vibrant flavors and nourishing ingredients served over fluffy basmati or jasmine rice.
Ingredients
Scale
For the Curry
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1-2 tbsp curry powder (adjust to taste)
- ½ tsp turmeric powder
- 1 small sugar pumpkin (or 3 cups pumpkin chunks), peeled, seeded, and cut into cubes
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth or water
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground cinnamon (optional)
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
For Serving
- Cooked basmati or jasmine rice
Instructions
- Cook the Rice: Rinse 1 cup of basmati or jasmine rice under cold water until the water runs clear. Combine rice with 2 cups of water and a pinch of salt in a pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.
- Sauté the Aromatics: Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.
- Add the Spices: Stir in the curry powder, turmeric, cumin, coriander, and cinnamon if using. Cook the spices for about 1 minute to toast them and bring out their flavors.
- Add Pumpkin and Liquid: Add the pumpkin cubes, diced tomatoes with their juice, coconut milk, and vegetable broth. Stir everything together and bring the mixture to a gentle simmer.
- Cook the Curry: Cover the pot and simmer the curry for 15-20 minutes, stirring occasionally, until the pumpkin is tender and the flavors meld together.
- Add Chickpeas: Stir in the chickpeas and let the curry simmer for another 5-7 minutes until the chickpeas are warmed through. Season with salt, pepper, and lime juice to taste.
- Serve: Spoon the pumpkin curry over the cooked rice. Garnish with fresh cilantro if desired and enjoy your cozy, flavorful meal.
Notes
- Adjust the amount of curry powder to suit your preferred spice level.
- If you can’t find a sugar pumpkin, use any sweet pumpkin or butternut squash as a substitute.
- For a richer curry, use full-fat coconut milk; light coconut milk can be used for a lighter version.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- Garnish with fresh cilantro or a dollop of yogurt for added freshness.
