Saturday, February 28, 2015

Pumpkin Chickpea Curry

Adapted from


¼ cup canola oil
6 cloves garlic, finely chopped
2 medium carrots, finely chopped
2 stalks celery, finely chopped
1 Tbsp ginger, or to taste
1 large yellow onion, finely chopped
1 medium tomato, cored and finely chopped
2 bay leaves
1½ tsp. ground coriander
1 tsp. ground cinnamon
1 tsp. ground cumin
2 tsp. garam masala
½ tsp. ground turmeric
2 (15 oz.) cans chickpeas, drained
1 (29 oz.) can pumpkin puree
6+ cups vegetable stock
1 large russet potato, diced
1 small head cauliflower, broken into medium-size florets
chopped cashews, for garnish


Heat oil in an 8 quart saucepan over medium high heat.

Add garlic, carrot, celery, ginger and onion and cook until soft and golden, 15 minutes.

Add tomato, bay leaves, coriander, cinnamon, cumin, garam masala, and turmeric and cook until fragrant, 2 minutes.

Add chickpeas, pumpkin and stock and bring to a boil.

Reduce heat to medium, add potato and cauliflower, cover and cook until vegetables are tender, about 1 hour. Remove bay leaves. Serve garnished with chopped cashews.

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