Coconut Pumpkin Chickpea Curry with Lime
One-pan vegan curry with coconut milk, canned pumpkin, and chickpeas, finished with lime and coriander. Weeknight friendly in about 35 minutes.
Ingredients
For the tadka and masala
- 2 tablespoons neutral oil sunflower or peanut
- 1/2 teaspoon brown mustard seeds
- 1/2 teaspoon cumin seeds
- 6 to 8 fresh curry leaves
- 1 generous pinch hing asafoetida; optional if strictly gluten-free without verified GF hing
- 1 large yellow onion finely chopped
- 1 or 2 green chilies remove seeds for mild; slit lengthwise
- 1 tablespoon plus 1 teaspoon ginger-garlic paste
- 2 teaspoons coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder mild color, adjust to taste
- 2 cans chickpeas 15-ounce; drained and rinsed
- 1 cup canned pumpkin purée not pie filling
- 1 can full-fat coconut milk 13.5-ounce
- 3/4 to 1 cup hot water plus more if needed
- 1 1/4 to 1 1/2 teaspoons fine salt to taste
- 1/2 teaspoon garam masala
- 1 tablespoon crushed kasuri methi dried fenugreek leaves; optional
To finish
- 2 to 3 tablespoons fresh lime juice to taste
- 1/2 cup chopped fresh coriander leaves tender stems ok
- Extra lime wedges, for serving
Instructions
Cook the curry
- Heat oil in a large wide skillet or kadai over medium heat until shimmering. Add mustard seeds. When they pop, add cumin seeds, curry leaves, and hing. Let the leaves splutter for a few seconds, then add onion and green chili with a pinch of salt. Cook 7 to 9 minutes, stirring often, until the onion is soft and turning golden at the edges.
- Add ginger-garlic paste. Stir constantly for 60 to 90 seconds until the raw smell fades and the paste looks slightly toasted.
- Reduce heat to medium-low. Add coriander powder, cumin powder, turmeric, and Kashmiri chili. Stir for 20 to 30 seconds until fragrant. If the pan looks dry, splash 1 tablespoon water and stir so the spices do not scorch.
- Add chickpeas and pumpkin purée. Stir until the pumpkin coats the chickpeas evenly. Pour in coconut milk and 3/4 cup hot water. Add 1 1/4 teaspoons salt. Bring to a gentle simmer (small bubbles, not a rolling boil), then cook 12 to 15 minutes, stirring a few times, until the gravy looks cohesive and slightly thickened. If it tightens too much, add the remaining water a splash at a time.
- Turn off the heat. Stir in garam masala and kasuri methi if using. Crush the methi between your palms before adding so it distributes evenly. Taste salt. Stir in lime juice to taste, then fold in most of the coriander, reserving a little for bowls.
Notes
If the curry tastes too sweet from the pumpkin, balance with a pinch more salt, an extra squeeze of lime, or a thin slice of extra green chili stirred in at the end.
Add lime after you turn off the heat so the coconut milk stays lush. Waiting about 30 seconds off heat before adding lime works well.
For a greener meal, wilt a few handfuls of baby spinach in the last 2 minutes of simmering.
Reheats well. Thin with a little water when warming, then refresh with lime and fresh coriander.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze up to 6 weeks.
Tried this recipe?Let us know how it was!