Pumpkin and Chickpeas Curry: A Vegetarian Dish You’ll Love
Are you looking to expand your vegetarian recipe list? Then why don’t you learn how to make a pumpkin and chickpeas curry?
You might think that the best tasting curry dishes involve some types of meat like chicken and beef. And that vegetarians like you will have to settle for bland dishes. But wait till you cook and taste this pumpkin and chickpeas curry recipe that I will share below.
What is curry?
Curry is a dish that originated from the Indian subcontinent. This is arguably the most popular of Indian dishes. In fact, I cannot blame you if you immediately think of India when you hear the word “curry.”
However, there are other countries where curry is widely cooked. Aside from India, Thailand, Indonesia, Sri Lanka and even England have their own versions of curry.
Curry is simply richly spiced sauce with meat and/or veggies. It is typically served with rice. However, it is not uncommon for people to eat it with bread.
Common curry ingredients
Traditional curry has different ingredients that contribute to the richness of its flavor. One common ingredient is chili pepper, which gives a spicy taste to the dish. Cumin is also a regular ingredient in curry, adding a hint of warmth and earthiness.
Garam masala is also typically added to the curry. This blend of spices contains cloves, cinnamon, black and green cardamom pods, mace, and black and white peppercorns, among others.
Other ingredients typically used in curry are coriander, turmeric, onion, and garlic.
Cumin, garam masala, coriander, and onions are the ingredients we’ll be using in this recipe.
Health benefits of chickpeas
Aside from the abovementioned ingredients, we’ll also be using chickpeas for this curry dish.
Also known as garbanzo beans, chickpeas originated from the Middle East. It can be used in multiple ways. It can be roasted. It can also be added to salads. Some people use it instead of croutons in soups.
It is also very nutritious. Being high in fiber, it can improve blood sugar levels of people who have diabetes. It can also help prevent constipation as it promotes movement of waste material and increase stool bulk.
Chickpeas can also promote good bone health. It is rich in iron, manganese, calcium, phosphate, and zinc, all of which can contribute to building strong and healthy bones.
Chickpeas can also aid in lowering blood pressure, promoting a healthy heart, and lowering risks of cancer.
Health benefits of pumpkin
Pumpkin, the other key vegetable in this curry recipe, is equally impressive if we are to talk about nutrition.
Eating what is arguably the most popular squash during fall has lots of health benefits. It can keep your heart healthy, keep your waistline in check and improve your eyesight.
What I love about pumpkin is that it can keep me full for quite a while. With just 49 calories per cup, it is an ideal food to incorporate if you want to lose weight.
Like the other orange vegetable, carrot, pumpkin is rich in beta-carotene. This antioxidant is known to boost the body’s protection against cancer. The same antioxidant can also protect the skin against wrinkles.
Finally, a cup of mashed pumpkin has more than 200 percent of the recommended daily allowance of vitamin A. The said vitamin is known to improve eyesight.
Pumpkin and chickpeas curry recipe
Because it features two nutrition powerhouses in pumpkins and chickpeas, you can be assured that you’ll be cooking one of the healthiest curry variations.
This makes for a hearty dinner of lunch. You won’t be spending more than half an hour to finish this recipe. Cooking time is around 20 minutes, while preparation should not take more than 20 minutes.
This recipe should make four servings.
Ingredients:
- Two garlic cloves, crushed
- One tablespoon of vegetable oil
- One brown onion, chopped
- 550 grams of butternut pumpkin, peeled and sliced into cubes
- 400 grams of Italian diced tomatoes
- Two cups of vegetable stock
- One and a half teaspoon of garam masala
- Two and a half teaspoons of ground cumin
- 400 grams can of chickpeas, rinsed and drained
- One-fourth cup of chopped coriander
Step by step guide:
- Heat oil in a saucepan placed over medium heat. Cook the onion for 2-3 minutes. Add the pumpkin, spices, and garlic. Continue to cook for a minute or until it has become fragrant.
- Add the tomato and vegetable stock and bring the mixture to a boil. Decrease the heat and simmer uncovered for about 10 minutes.
- Add the chickpeas and let it simmer for another 10 minutes or so. You’d know that the dish is done when the pumpkin is tender.
- Spoon the curry into bowls then top it with coriander.
Conclusion
This pumpkin and chickpeas curry will surely satisfy your taste buds the way other vegetarian dishes have never before. The complex flavors coming from cumin, garam masala, coriander, and onions make this dish truly well-recommended, even for non-vegetarians.
What do you think of this recipe? Are you excited to try this one? Please share this article with your online friends, too, so they would learn a vegetarian meal that’s not exactly bland in taste.
