Pumpkin Curry Stew

A warming, deeply spiced stew loaded with pumpkin, chickpeas, and vegetables in a coconut-tomato broth. Curry powder, cumin, and a hint of cayenne bring the heat, while fresh cilantro keeps it bright.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 2 teaspoons grapeseed oil
  • 1 cup chopped onion
  • 3 garlic cloves, chopped
  • 2 teaspoons sweet paprika
  • 1 teaspoon sea salt
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 tablespoon curry powder
  • ¼ cup cilantro, minced
  • Pinch of cinnamon
  • ½ teaspoon fresh grated ginger
  • ½ teaspoon cayenne pepper
  • 1 cup water
  • 1 can (19 oz) chickpeas, drained and rinsed
  • 1 can coconut milk
  • 1 can (14.5 oz) diced tomatoes
  • Fresh lemon juice
  • 4 cups pumpkin, cubed
  • 2 stalks celery, chopped
  • 1 bell pepper, chopped
  • 2 cups carrots, sliced
  • Cilantro, for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Can opener

Method
 

  1. Sauté onion, celery, and bell pepper over medium-high heat until soft, about 5 minutes. Add garlic and cook 1 minute.
  2. Stir in the spices, then add water, tomatoes, and lemon juice. Bring to a high simmer.
  3. Add pumpkin and carrots. Cover and simmer over medium-low heat until tender, about 20 minutes, then stir in chickpeas and coconut milk.
  4. Season with salt and pepper. Serve with fresh cilantro and roasted pepitas.

Notes

Can be made 1 day ahead. Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future. Visit foodture.blogspot.com for more.

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