Serves: 2–3 | Prep Time: 10 min | Cook Time: 20 min | Total: 30 min
This Pumpkin Curry with Chickpeas & Spinach is the ultimate cozy fall meal — creamy, nourishing, and full of flavor. Made with smooth pumpkin purée, protein-rich chickpeas, and vibrant spinach simmered in coconut milk and warming spices like turmeric, ginger, and cumin, it’s a deliciously satisfying dish that supports your body’s natural anti-inflammatory balance. Perfect for cool evenings, it brings comfort, color, and nutrition together in every bite.
Ingredients
1 tbsp olive oil or coconut oil
1 small yellow onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
1 tsp turmeric
1 tsp cumin
1 tsp curry powder (optional for deeper flavor)
1 cup canned pumpkin purée (unsweetened)
1 (14 oz) can coconut milk (full-fat for creaminess)
1 (15 oz) can chickpeas, drained and rinsed
2 cups fresh spinach (or 1 cup frozen, thawed)
Salt and pepper to taste
Juice of ½ lemon (for brightness)
Optional: pinch of cayenne or chili flakes for heat
Instructions
1. Sauté aromatics: In a medium pot, heat oil over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and ginger; cook another 1 minute.
2. Add spices: Sprinkle in turmeric, cumin, and curry powder. Stir for 30 seconds until fragrant.
3. Create the curry base: Stir in pumpkin purée and coconut milk. Mix well to combine and bring to a gentle simmer.
4. Add chickpeas: Add the drained chickpeas and simmer for 10–12 minutes, allowing the flavors to meld.
5. Add spinach: Stir in spinach just before serving, letting it wilt for 1–2 minutes.
6. Season and serve: Add salt, pepper, and a squeeze of lemon juice to brighten the flavor. Serve warm over quinoa, brown rice, or cauliflower rice.
Optional Garnishes
Fresh cilantro or parsley
Toasted pumpkin seeds
A drizzle of coconut milk or lime wedge
