Description
Creamy, hearty, and bursting with cozy spices — this plant-based curry combines silky pumpkin purée, tender chickpeas, and fresh spinach in a fragrant coconut milk sauce. Served over fluffy rice, it’s a quick and nourishing way to bring fall flavors into your weeknight dinner rotation.
Ingredients
1 tbsp coconut oil (or olive oil)
1 onion, diced
2 cloves garlic, minced
1 tbsp curry powder
1 tsp ground cumin
1 cup pumpkin purée
1 can (15 oz) chickpeas, drained & rinsed
1 can (14 oz) coconut milk
2 cups fresh spinach
Salt & pepper, to taste
Cooked rice, for serving
Instructions
In a large skillet, heat oil over medium heat. Sauté onion until softened, about 5 min. Add garlic, curry powder, and cumin; cook 1 min until fragrant.
Stir in pumpkin purée, chickpeas, and coconut milk. Simmer 8–10 min, stirring occasionally.
Add spinach; cook 2–3 min until wilted. Season with salt and pepper.
Serve hot over rice.
- Prep Time: 10 min
- Cook Time: 15 mins
- Category: Dinner
Nutrition
- Calories: 290
- Fat: 16g
- Carbohydrates: 30g
- Fiber: 7g