Pumpkin, Kale, and Chickpea Curry
Cuisine: Asian
Prep time:
Cook time:
Total time:
Serves: 2-3 servings
- 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
- In a large frying pan, heat sesame oil. Add onion, garlic, and ginger and cook until onions are translucent.
- Add kale and cook until wilted.
- Add coconut milk, pumpkin puree, and curry paste and stir to combine. Heat until bubbling and then reduce heat.
- 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.
- 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/
3.5.3228