Chickpea Pumpkin Curry
15-minute vegan Chickpea Pumpkin Curry requires 10 ingredients and one saucepan. An easy & budget-friendly weeknight dinner. Oil-free option.
Servings: 4 people
Calories: 251kcal
Ingredients
- 1 tablespoon olive oil or vegetable broth
- 1 shallot small dice
- 2 teaspoons grated ginger
- 1 ½ tablespoons Thai red curry paste vegan
- 1 tablespoon tomato paste (optional)
- 15 ounces pumpkin puree canned
- 1 cup vegetable broth
- 1 ¼ cups oat milk or unsweetened coconut or nondairy milk
- 1 tablespoon tamari or soy sauce
- 1 tablespoon fresh lime juice
- 2 tablespoons almond butter or peanut, or cashew
- 15 ounces chickpeas canned, drained and rinsed
- Salt to taste
- 3 tablespoons chopped cilantro for garnish (optional)
Instructions
- Cook aromatics: Heat the oil in a large sauté over medium-high heat. Cook the shallot for about 3 minutes, or until translucent. Add the ginger, Thai red curry paste, and tomato paste, and cook for one minute more, stirring constantly.
- Add curry ingredients: pumpkin puree, vegetable broth, oat milk, tamari, and lime juice. Bring the liquid to a boil before reducing the heat. Simmer uncovered for 10 minutes, stirring frequently.
- Add chickpeas and nut butter: Add the almond butter and mix it into the curry until fully dissolved. Add the chickpeas, and cook over medium heat for 5 minutes, stirring frequently. Add more broth as needed until the desired consistency.
- Season to taste: Adjust lime juice to taste. Season with salt. Garnish with cilantro (if using).
Video
Notes
- For oil-free: substitute olive oil for vegetable broth.
- Vegan Thai red curry paste brands: Thai Kitchen, Mekhala
- Substitute canned chickpeas for 1 ½ cups cooked chickpeas.
Nutrition
Calories: 251kcal | Carbohydrates: 29g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 464mg | Potassium: 561mg | Fiber: 10g | Sugar: 5g | Vitamin A: 17331IU | Vitamin C: 7mg | Calcium: 196mg | Iron: 4mg
