Pumpkin, Kale, and Chickpea Curry
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
 
Ingredients
  • 2 tbsp. sesame oil
  • ½ yellow onion, diced
  • 3 cloves garlic, minced
  • 2 inch knob fresh ginger, minced
  • 1 large bunch of kale, chopped
  • 1 15 oz. can pumpkin puree
  • 1 15 oz. can full-fat coconut milk
  • 2 tbsp. red curry paste
  • 1 15 oz. can chickpeas, rinsed and drained
  • 1 yellow, red, or orange bell pepper, chopped
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
Instructions
  1. In a large frying pan, heat sesame oil. Add onion, garlic, and ginger and cook until onions are translucent.
  2. Add kale and cook until wilted.
  3. Add coconut milk, pumpkin puree, and curry paste and stir to combine. Heat until bubbling and then reduce heat.
  4. Stir in chickpeas, salt, and ground black pepper. Add bell pepper and cook for just a few minutes to allow the peppers to retain some crunch.
  5. Serve on top of rice, rice noodles, pasta, or enjoy by itself!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/pumpkin-kale-chickpea-curry/