Name: Pumpkin Coconut Chickpea Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian inspired
Ingredients: 3 Tbsp neutral oil (sunflower or canola); 1 large onion (chopped); 2 jalapeños (seeded or not, thinly sliced); 1 bay leaf; 1 knob ginger about 1 inch (minced); 4 garlic cloves (minced); 1½ tsp garam masala; 1 tsp ground cumin; ½ tsp ground turmeric; ½ tsp smoked paprika; 2 cans chickpeas 15 oz (rinsed); 1 can coconut milk 13.5 oz (full fat); 1 can pumpkin purée 13.5 oz; 1½ tsp fine sea salt (more to taste); ¾ cup chopped cilantro and parsley (half and half); 2 to 3 Tbsp fresh lime juice; lime wedges (for serving); cooked rice or couscous (optional, for serving); yogurt or cashew cream (optional, for garnish)

1

Searing the Beef

Inspiration: Adapted from Melissa Clark’s recipe in NYTimes Cooking.
Substitutions: Use spinach, kale, or green beans added in the last few minutes for more vegetables.
Serving: Excellent with naan, warm pita, or over quinoa instead of rice.
Make-ahead: Tastes even better the next day as the spices deepen.
Wine pairing: A crisp riesling or sauvignon blanc balances the curry’s richness.
Leftovers: Keep in the fridge up to 4 days or freeze for future meals.

Notes

1

Heat oil in a large skillet over medium high. Add onion, jalapeños, and bay leaf. Cook about 8 minutes until onion turns golden on the edges.

2

Add ginger and garlic, cooking 2 minutes until fragrant. Stir in garam masala, cumin, turmeric, and smoked paprika. Cook 30 seconds.

3

Stir in chickpeas, coconut milk, pumpkin, ½ cup water, and salt. Simmer 10 minutes, stirring occasionally, until flavors meld. Add more water if it looks too thick.

4

Stir in cilantro, parsley, and lime juice. Taste and adjust seasoning.

5

Serve over rice or couscous, with extra herbs, lime wedges, and a dollop of yogurt or cashew cream if desired.

Instructions

3 Tbsp neutral oil (sunflower or canola)

1 large onion (chopped)

2 jalapeños (seeded or not thinly sliced)

1 bay leaf

1 knob ginger about 1 inch (minced)

4 garlic cloves (minced)

1½ tsp garam masala

1 tsp ground cumin

½ tsp ground turmeric

½ tsp smoked paprika

2 cans chickpeas 15 oz (rinsed)

1 can coconut milk 13.5 oz (full fat)

1 can pumpkin purée 13.5 oz

1½ tsp fine sea salt (more to taste)

¾ cup chopped cilantro and parsley (half and half)

2 to 3 Tbsp fresh lime juice

lime wedges (for serving)

cooked rice or couscous (optional for serving)

yogurt or cashew cream (optional for garnish)

Coconut Curry Chickpeas With Pumpkin and Lime

Anthology of Crumbs

women chef with white background (3) (1).jpg

average rating is 5 out of 5

This curry begins with Melissa Clark’s recipe from NYTimes Cooking, then takes on a few Anthology touches. Chickpeas simmer in coconut milk and pumpkin purée until tender, soaking in garam masala, cumin, turmeric, and a whisper of smoked paprika. Fresh lime cuts through the richness, while herbs—half cilantro, half parsley—bring balance. Served with rice or couscous, and maybe a swirl of yogurt or cashew cream, it is the kind of dish that warms you from the inside out.

Servings :

4

Calories:

Prep Time

15 min

Cooking Time

25 min

Rest Time

0

Total Time

40 min