Pumpkin Chickpea Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming, one-pot pumpkin curry with chickpeas, butternut squash, and vegetables in a creamy coconut sauce seasoned with Indian spices. Perfect fall comfort food that's naturally plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tsp oil
- 1 tsp paprika (or use 3/4 tsp smoked paprika, and 1/4 tsp cayenne)
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 to 1 tsp curry powder (or use garam masala or Berbere or Jamaican curry powder)
- 1/4 cup finely chopped onion
- 3 cloves garlic (minced.)
- 1 tsp minced ginger
- 1/2 cup pumpkin puree (or squash mash)
- 1 1/2 cup oat milk (or other thick non dairy milk such as coconut milk, or cashew milk)
- 15 oz canned chickpeas (drained)
- 1/2 red bell pepper (thinly sliced)
- 1/2 cup other veggies such as butternut squash, (sweet potato, green beans, etc)
- 1/2 cup thinly sliced mushrooms (or veggies of choice )
- 3/4 tsp salt
- 1/2 cup packed chopped spinach.
- lemon juice and pepper flakes for garnish
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 769mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 418mg
- Calcium
- 223mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 769MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.