Thai Chickpea Pumpkin Curry
My easy Thai Chickpea Pumpkin Curry is the perfect one-pot meal that's full of spicy and savory flavors from chickpeas, coconut milk, and pumpkin. It's ready in under an hour and can easily be prepared the day before for a quick midnight meal!
Servings: 4
Calories: 164kcal
Ingredients
- 1 cup chopped yellow onion
- 3 cloves garlic chopped
- 1 jalapeno seeded and chopped (optional for spice)
- 1 cup diced red pepper
- Drizzle of oil or broth to sauté
- 1 can fired roasted diced tomatoes 14.5 ounce
- 3 tablespoons Thai Red Curry Paste
- 1 teaspoon sea salt
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 cups chopped cauliflower
- 1 can lite coconut milk 13.5 ounce
- 1 can pumpkin puree 15 ounce
- 1 can chickpeas 15 ounce, drained and rinsed
- 2 cups fresh spinach
- 1 tablespoon lime juice
To serve:
- 4 cups Jasmine rice
- Fresh cilantro
Instructions
- Sauté the onion, garlic and peppers in oil/broth until the onion is soft. About 5 minutes.
- Stir in the tomatoes. Cover and let cook about 3-4 minutes.
- Add the curry paste, salt, cumin and smoked paprika. Saute about 1 minute.
- Add in the cauliflower, coconut milk and pumpkin. Simmer uncovered for 10-15 minutes.
- Add chickpeas, spinach and lime juice and cook until spinach is wilted.
- Serve over rice and cilantro garnish if preferred.
Notes
- My #1 Secret Tip for making this Thai chickpea pumpkin curry is to let it simmer slowly once you add the liquids. I tell my kids all the time that good food takes patience, and this is the perfect example. If the heat is too high, the coconut milk can separate, and the sauce won’t be as creamy. I keep the heat low to medium and just let it bubble gently while I set the table or make rice. This way the flavors have time to mix together, and you end up with a smooth, rich curry that tastes like you spent all day making it.
- Use fresh aromatics: I like to use fresh onion, garlic, and jalapeño because they give the curry a much deeper flavor than the pre-minced kind.
- Bloom the spices: I always let the curry paste and spices cook for about a minute before adding any liquid. It helps the flavors become richer and more fragrant.
- Cut veggies evenly: I try to cut my cauliflower and peppers into similar sizes so they cook at the same time. This way nothing ends up undercooked or too soft.
- Adjust spice level: I taste as I go and add extra curry paste or jalapeño if I want it hotter. If it’s too spicy, I stir in more coconut milk to balance it out.
- Finish with acid: I squeeze in the lime juice right at the end. It brightens up all the flavors and makes the curry taste so fresh.
Nutrition
Calories: 164kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Sodium: 709mg | Potassium: 825mg | Fiber: 8g | Sugar: 11g | Vitamin A: 21294IU | Vitamin C: 100mg | Calcium: 124mg | Iron: 4mg