Chickpea Curry with Pumpkin Squash Baby Spinach
Dive into a comforting bowl of Chickpea Curry with Pumpkin Squash and Baby Spinach, a vibrant plant-based dish that's as nutritious as it is flavorful. This easy-to-make curry combines creamy coconut milk, warming spices like turmeric and cumin, and tender chunks of pumpkin squash for a wholesome, satisfying meal. Protein-packed chickpeas and nutrient-rich baby spinach add texture and color, while a squeeze of lime juice elevates the flavor with a tangy finish. Ready in just 45 minutes, this one-pot curry is perfect for busy weeknights or meal prep. Garnish with fresh cilantro and serve over steamed rice or alongside fluffy naan for an irresistible dinner that will delight your taste buds and nourish your body.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 2 tablespoons red curry paste
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 3 cups, peeled and cubed pumpkin squash
- 1 15-ounce can, drained and rinsed canned chickpeas
- 1 13.5-ounce can coconut milk
- 1 cup vegetable broth
- 4 cups baby spinach
- 1 tablespoon lime juice
- 1 teaspoon, or to taste salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped (optional) fresh cilantro
- (to serve, optional) cooked rice or naan
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
Add the red curry paste, ground cumin, turmeric powder, and coriander powder. Stir well to combine and cook for 1 minute to toast the spices.
Add the cubed pumpkin squash to the pot and stir to coat it with the spice mixture.
Pour in the coconut milk and vegetable broth. Stir well, then bring the mixture to a simmer.
Cover the pot with a lid and let it simmer for 15-20 minutes, or until the pumpkin squash is fork-tender.
Add the drained and rinsed chickpeas to the pot, stirring to combine. Cook for an additional 5 minutes to heat through.
Stir in the baby spinach and cook for 1-2 minutes until wilted.
Add lime juice, salt, and black pepper. Taste and adjust seasoning if needed.
Serve the curry hot, garnished with fresh cilantro if desired, over cooked rice or with naan on the side.
Nutrition Facts
Calories |
1391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4937 mg | 215% | |
| Total Carbohydrate | 231.3 g | 84% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 67.4 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 581 mg | 45% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4478 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
