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–+ servings
A bowl of chickpea and pumpkin curry served with rice, naan and fresh lime.

Satay Pumpkin Curry

Robyn
Comforting and warming, this chickpea and pumpkin curry is a great dinner for cold nights and is loved by toddlers, kids and adults!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Freezer Friendly, Midweek Meals, Plant Based | Vegetarian
Cuisine Modern english/modern australian
Servings 4 people
Calories 407 kcal

Ingredients
  

  • 1 tablespoon olive oil or a neutral oil such as vegetable oil
  • 1 brown onion diced
  • 2 garlic cloves crushed
  • 3-4 cm fresh ginger finely grated
  • 400g (14 oz) pumpkin peeled
  • 150g (5¼ oz) carrots approx 2 medium/3 small
  • ½ tablespoon mild curry powder
  • 1-2 tablespoons smooth peanut butter
  • 400ml (14oz) tin/can coconut milk
  • 250ml (1c) water
  • 1-2 teaspoons soy sauce
  • 400g (14 oz) canned chickpeas drained
  • 100g (3½ oz) spinach fresh or frozen
  • ½ lime juice and zest
  • Sprinkling of chilli flakes, to serve, optional
  • Peanuts, to serve, optional

Instructions
 

  • Cut the pumpkin into rough chunks around 2.5 cm / 1 inch in size and the carrots into 1 cm / ½ inch pieces (the carrots will take longer to cook.)
  • Heat the oil in a medium sized saucepan over a low heat, add the onion and cook until soft – around 5-10 mins - stirring occasionally.
  • Add the garlic and ginger cook for 1 minute, then add the curry powder and cook for 30 seconds.
  • Stir in the carrots, pumpkin, chickpeas and peanut butter, then add the coconut milk, water and soy sauce and simmer for 20-25 mins until the carrots and pumpkin are tender.
  • Add the spinach and stir until wilted.
  • Just before serving stir in the lime juice.
  • Serve with boiled rice and/or naan bread, topped with peanuts and chilli flakes, optional.
  • Store leftovers in the fridge for up to 3 days.

Notes

INGREDIENTS
  • Oil – use a light olive oil or neutral oil.
  • Pumpkin – or butternut squash.
  • Carrots – or substitute with more pumpkin or sweet potato.
  • Mild curry powder  – this recipe uses a mild curry powder, not a hot curry powder!
  • Peanut butter – use smooth or crunchy peanut butter. Check that it is unsweetened otherwise your curry will taste too sweet.
  • Coconut milk – I recommend using a full fat coconut milk for a rich creamy flavour and texture.
  • Chickpeas – I use drained tinned / canned chickpeas for convenience. You can substitute with cooked lentils or cooked kidney beans.
  • Soy sauce – or substitute with tamari to make this recipe gluten free.
  • Spinach – fresh baby spinach or frozen spinach.
  • Lime – both the juice and zest. I recommend adding this as it adds a freshness to the curry with makes the flavours pop!

Nutrition

Calories: 407kcalCarbohydrates: 33gProtein: 11gFat: 29gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 444mgPotassium: 1059mgFiber: 8gSugar: 6gVitamin A: 17149IUVitamin C: 24mgCalcium: 131mgIron: 7mg
Keyword chickpea and pumpkin curry, chickpea curry recipe, pumpkin curry

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