Thai-ish Pumpkin Chickpea Curry
From: Ian Seddon's Cookbook
🥘 Ingredients
- neutral-flavored oil 1 ½ tbsp
- large yellow onion 1
- Kosher
- chickpeas 2
- garlic cloves 4
- piece of fresh ginger 1 inch
- serrano or jalapeño pepper 1
- full-fat coconut milk 1
- vegan-friendly Thai red curry paste 3-4 tbsp
- water or vegetable broth ½ cup
- pumpkin puree 1
- soy sauce or tamari 1 tbsp
- coconut sugar or organic brown sugar 2 tsp
- cilantro leaves and tender stems 1 handful
- large lime 1
- For serving: long-grain white rice 1.25-1.5 cup
For more mild heat, start with just 3 tbsp Thai red curry paste. Not a fan of cilantro? Use Thai basil if you have it. For heartier appetites, use 1 1/2 cup rice (see this Cooked White Rice recipe for instructions). Storage: Store the curry and rice separately in the fridge for 3 to 5 days. Reheat in a saucepan (or in the microwave) until heated through, adding a splash of water/broth as needed. To reheat rice, add it to a microwave-safe bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through. (The ice keeps the rice tender.) Finish with a squeeze of lime juice and freshly chopped cilantro if you have any leftover. Storage: Got more leftovers? This curry is freezer-friendly! Store it in single-serve portions and defrost it in the fridge. For quicker defrosting, I recommend these Souper Cubes. Nutrition boost: Stir in some chopped baby spinach during the last couple minutes of simmering, or serve over roasted cauliflower for more veggies. For more protein, stir in cubed store-bought pre-baked tofu or make my baked tofu recipe.
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1Gather: neutral-flavored oil , large yellow onion , Kosher salt, chickpeas . For the aromatics for curry (from vegetable prep): garlic cloves , piece of fresh ginger , serrano or jalapeño pepper , full-fat coconut milk , vegan-friendly Thai red curry paste , water or vegetable broth , pumpkin puree , soy sauce or tamari , coconut sugar or organic brown sugar , cilantro leaves and tender stems , large lime , For serving: long-grain white rice .
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2Cook the rice according to your preferred method (see Cooked White Rice for instructions).
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3Heat the oil in a large, deep sauté pan over medium-high heat. Once hot, add the onion and season with a pinch of salt. Stir occasionally for 6 minutes or until the onion is just turning golden brown. If it browns too quickly, add a splash of water to the pan. While the onion cooks, drain and rinse the chickpeas and measure out the other ingredients.
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4Add the Aromatics for Curry. Stir frequently for 1 minutes , or until very aromatic.
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5Make an empty space in the middle of the pan. Add 2 tbsp coconut milk and allow it to sizzle. Add in the curry paste and fry it in the coconut milk for 2 minutes , stirring frequently. If it starts to burn, lower the heat to medium.
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6Pour in the water/broth and scrape up any browned bits. Then add the remaining coconut milk, the chickpeas, pumpkin puree, soy sauce, and sugar. Stir well to combine. Bring to a simmer and simmer uncovered for 10 minutes , stirring occasionally to prevent sticking. If it gets too thick, add a bit more water (or broth).
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7While the curry simmers, make your side salad (if you’re making one) and prepare the other ingredients. Cilantro: Chop (or tear the basil leaves with your hands). Lime: Zest and juice the lime.
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8Remove the curry from the heat, and stir in the cilantro, lime zest, and 1 tbsp lime juice. Taste, adding more lime juice for tang or salt (or a dash of soy sauce) as desired.
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9Serve the curry over cooked rice and with your salad on the side, if you made one.