Hearty Pumpkin Curry with Chickpeas and Kale

A few weeks ago on my Facebook page, I wanted to know what pumpkin dish gets you excited. Pumpkin Curry was a favorite of many, so I decided to give you one.

Of course, I’m biased, but I think this one’s going to be an all-around favorite!

Honestly though, my first go at making a pumpkin curry (this year) was disappointing. I used curry leaves and various spices to prepare a homemade curry.

In case you’re wondering curry leaves, and curry powder are completely different!
The Curry leaves, which have a unique smokey flavor are popular in the Indian cuisine, but they were a little too strong for me.

The second round of testing was an entirely different experience. When I finished making this Pumpkin Curry recipe, I took a bite and instantly fell in love.

Knowing most people want quick and easy, rather than a lengthly spice list, this dish calls for just curry powder, which is a blend of spices giving the curry flavor that you’re probably familiar with.

I gave a range for the amount of curry in this recipe to satisfy your taste buds. Start with less, and then add more if you like, based on how spicy your curry powder is and how strong you want the curry flavor to be.

Recipe by Katie Mae

Makes 4 servings | Ready in 30 minutes | Stores 1 week in fridge

INGREDIENTS

    3 cups kale, de-stemmed and sliced thinly
    1½ cups cooked chickpeas (15-oz can, drained and rinsed)
    1 cup canned coconut milk OR low-sodium vegetable broth
    1 cup water
    1½ cups diced tomatoes (14-oz can)
    ¼ teaspoon ground cinnamon
    ½ teaspoon ground turmeric
    ½ tablespoon ground coriander
    1–2 tablespoons curry powder
    1 medium pumpkin, peeled, seeded and chopped (about 2 lbs)
    3 large garlic cloves, minced
    1 green chile, minced (keep seeds for more heat)
    1 red onion, minced (about 6 oz)

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ACTION STEPS

  1. In a large pot over medium-high heat, add the onion, green chiles, garlic, and pumpkin. Cover and dry-sauté for a few minutes.
  2. Stir in the spices and tomatoes. Cover and continue to sauté for 5 minutes.
  3. Add the water and coconut milk. Bring to a boil and then reduce the heat to low-medium. Simmer for 20­ to 30 minutes, depending on how soft you want the pumpkin to be.
  4. Stir in the chickpeas and kale. Continue cooking until the kale is tender, and the soup has your desired consistency.

CHEF’S NOTES

For a creamier stew, blend part of the soup before step 4. The easiest way to do this is using an immersion (hand-held) blender, which is placed directly into the soup pot. Leave some of the pumpkin intact to have the contrast in texture. If you don’t have an Immersion blender, carefully transfer half of the soup to a blender, blend, and then return it to the pot.

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