Indian Pumpkin and Chickpea Curry
A delicious and hearty twist on classic Indian flavors. We have simplified the recipe here so you can enjoy all the flavors of the Orient without spending hours in the kitchen.
This and many other sumptous recipes are available in Chef Ivy Dai’s new cookbook Vegan Comfort Classics: Easy Meals for Everyday of the Week.
The deep orange color of pumpkin comes from carotenoids, key anti-cancer compounds that fight rapid cell production, fortify the immune system, and may inhibit cancers of the
mouth, throat and lung by protecting against free radicals. Legumes like chickpeas contain potent protease inhibitors, which also suppresses the cancer process.
2 cups of pumpkin, cooked and cut into cubes
2 cups of coconut milk
1 can diced tomatoes
1 Tbsp curry powder
1 tsp cumin
2 tsp paprika
chili garlic sauce, or dried chili flakes
2 tsp salt
1 tsp ground black pepper
1 can cooked chickpeas, drained and rinsed
To cook the pumpkin, cut in half, remove seeds, and drizzle with coconut oil, salt and pepper, then roast in an oven at 400 degrees F / 200 degrees C until a fork pierces through (30-40 minutes). Remove skin and cut into cubes. Alternatively, you can peel the
skin with a vegetable peeler, cut in half, remove seeds, then steam or boil in hot, salted water until soft but still maintains its shape.
Meanwhile in a medium saucepan bring coconut milk, tomatoes and spices to a boil.
Lower to a simmer and add pumpkin and chickpeas, cook until heated through. Serve with white or brown rice and enjoy!