Coconut Curry Chickpeas With Pumpkin and Lime

Name: Coconut Curry Chickpeas With Pumpkin and Lime
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 3 tablespoons neutral oil, such as sunflower or canola; 1 large onion, chopped; 2 jalapeños, seeded or not, thinly sliced; 1 bay leaf; 1 knob ginger (about 1 inch), minced; 4 garlic cloves, minced; 1 1/2 teaspoons garam masala; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 2 (15-ounce) cans chickpeas, rinsed; 1 (13.5-ounce) can coconut milk (do not use light coconut milk); 1 (13.5-ounce) can pumpkin purée; 1 1/2 teaspoons fine sea salt, more as needed; 3/4 cup chopped cilantro, more for serving; 2 to 3 tablespoons fresh lime juice, plus wedges for serving; Cooked rice or couscous, for serving (optional)

By Melissa Clark

Total Time: 30 minutes
Rating: 5(10,104)
Notes: Read community notes

Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It’s a rich, creamy curry that you can eat on its own, or serve over rice or couscous. If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.

Featured in: A Love Letter to Canned Food

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Ingredients

Yield:4 to 6 servings

3tablespoons neutral oil, such as sunflower or canola
1large onion, chopped
2jalapeños, seeded or not, thinly sliced
1bay leaf
1knob ginger (about 1 inch), minced
4garlic cloves, minced
1½teaspoons garam masala
1teaspoon ground cumin
½teaspoon ground turmeric
2(15-ounce) cans chickpeas, rinsed
1(13.5-ounce) can coconut milk (do not use light coconut milk)
1(13.5-ounce) can pumpkin purée
1½teaspoons fine sea salt, more as needed
¾cup chopped cilantro, more for serving
2 to 3tablespoons fresh lime juice, plus wedges for serving
Cooked rice or couscous, for serving (optional)

Ingredient Substitution Guide

Preparation

Step 1
Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.
Step 2
Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.
Step 3
Stir in chickpeas, coconut milk, pumpkin, ½ cup water and 1½ teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.
Step 4
Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.

Ratings

5 out of 5

10,104 user ratings

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Private Notes

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Cooking Notes

Bryan3 years ago

This recipe is WOW! So many directions that you can take this or leave it as it is. For most curries I usually add a tablespoon of Tamari for a bit more depth. To help thicken this one I add about a 1/3 cup of red lentils. A tip I learned from an Indian chef. When adding spices to a curry, put your dry spices in a bowl and add hot water from the kettle to make a slurry. Then add to the pan or pot. It reduces the chance of scorching the spices in the hot pan which can make it taste bitter.

Amy4 years ago

Great and easy but at least in my kitchen very very soupy at the suggested simmer time of 10 minutes. After 45minutes to an hour it looked just like the picture and was delicious, thick, rich and altogether great. Only change I made was using dry Aleppo pepper for jalapeño since I didn’t have jalapeños

Kaitlyn4 years ago

I used light coconut milk, but no water and it turned out rich and creamy with no extra simmering time. I also added in a zucchini and extra garam masala and tumeric (tasted a little bland to me without it). Great with those additions!

Gabriela4 years ago

I added carrots, zucchini, red pepper, snap peas

Nic4 years ago

This recipe was absolutely delicious- my partner and I couldn't stop talking all night about how the flavors worked so well together. It was very easy- though took us about 1 hour total to make as we let it simmer on the stove for nearly 30 minutes to bring it to a thicker, richer consistency. I'll definitely be making this one again.

KSE4 years ago

I tried this with light coconut milk despite the warning, and thought it turned out fine—though doubtless not as rich as with the full-fat stuff. Made with cooking spray in a cast iron pan, only 3 WW points for 4 servings, for those of us who (sigh) have to care about such things. Very mild, so we ate with a lot of hot sauce.

Julie4 years ago

Delicious! Added 1 tsp of Kashmiri chili powder and an 8 oz bag of spinach, served over basmati rice.

Frances Ryan4 years ago

The next time I make I will use a cast iron dutch oven instead of a skillet. Too much volume for a the skillet.

Noah4 years ago

Followed the recipe exactly, and it turned out amazing! Everyone loved it. The pumpkin was not too strong or out of place, and the whole dish worked very well together. Next time I’m going to add in some tofu.

Julia4 years ago

I added mushrooms, cashews, and kale and it was fantastic!

MK4 years ago

The key after topping off with cilantro and lime juice is to let the dish simmer and mellow out those flavors, which are initially very strong and don’t fit well with the rest of the dish.

Lisa4 years ago

I pureed it a bit with an immersion blender at the end of the cooking time. It thickened up nicely and it still had a lot of whole chickpeas in it. Topped it with some pepitas I had on hand. Flavorful and easy!

Terry4 years ago

What would happen if you used light coconut milk? I'm guessing nothing except it would be less rich and less calories.

Vikki4 years ago

I didn't add the water (after reading some comments that it didn't turn out thick enough) and had to sub chili flakes for the jalapeno for the first time. Added one sliced carrot, 1/4 red pepper diced and a small handful of green beans. Had time to let it simmer for longer while waiting on the brown basmati rice to accompany it. The lime and cilantro at the end really brighten it up. Delicious - will add this to the rotation!

Richard4 years ago

This is a wonderful recipe, but coconut milk is brimming with saturated fat and calories. What's the problem with with using "lite" coconut milk?

Wolly Golly22 hours ago

I skipped the added water since I wanted it to remain thick. We also didn't have it till the next day so the flavors got to marinate ... can't say how easy this recipe was and it immediately is going on permanent rotation this Fall/Winter season.

Kate4 days ago

I accidentally added a can of white beans and a can of chickpeas, instead of two cans of chickpeas. Also didn’t have cilantro or jalepenos on hand. Happy to report that it was still absolutely delicious!

carolyn6 days ago

Didn’t have cilantro or lime. Went heavy on the seasoning and added a bunch of chopped fresh basil at the end instead. Delicious!

gabrielle1 week ago

Subbed cow horn pepper for the jalapeño, and added some sliced green beans at the end. Absolutely delicious.

NW1 week ago

If you double the spices and still find it bland, triple the spices. If you look at the ingredients, there is no way this should be bland, if you add enough of the indicated spices/herbs. Don’t abandon a clearly solid recipe because your taste is that it should be spicier– increase the spices! Recipes are guides, not gospel.

AnnBeeeeeeeee1 week ago

Delicious. Forgot to get jalapeno and cilantro at the grocery store, so I subbed 1 tsp-ish Aleppo pepper for the former and 1 tsp coriander for the latter. Used more garbanzo beans and more pumpkin. Added a box of mixed greens at the end.

JK2 weeks ago

I used coconut cream instead of milk. Makes it much richer in flavor but add an extra 1/2 cup of water. Also, doubled the spices so it balanced out the richness of the cream.

Asian Cajun3 weeks ago

Very bland. I don’t understand how it is so highly rated. I tripled the garam masala, cumin, and turmeric. I also added some ghee. It was just ok, but I won’t be making the dish again.

Mike L.3 weeks ago

Its okay. The rating had me expecting more.

Harrison3 weeks ago

Enjoyed this curry. Roasted butternut squash in the oven for 1 hour and added the flesh. Also would recommend some of the zest of the lime for an extra punch.

Erika1 month ago

The first time I made this, I didn’t have canned pumpkin so steamed and puréed a butternut squash. It was delicious! This recipe is in heavy rotation at our house and makes for good leftovers.

Diane H1 month ago

Substitute one can of chickpeas with potatoes. (Progresso brand chickpeas are the best.) Substitute the can of pumpkin with fresh pumpkin or butternut squash. I added fresh tomatoes and zucchini.

jill1 month ago

Followed recipe exactly and it was bland. I should have read the notes regarding adding more spice.

Kris1 month ago

Good flavor for a nice curry dish. Doubled the spices with added curry powder and some peppers and mushrooms. Also added some chicken for a protein. Topped it with chopped cashews and shredded coconut. Will make again with maybe more veggies

bryan1 month ago

Double the spices, add an extra jalapeño, and skip the water!

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