Spiced Pumpkin & Chickpea Curry
The Spice Guy
4
10 minutes
25 minutes
This Pumpkin & Chickpea Curry is rich, creamy, and perfectly spiced using TSG Blurry Curry blend (or any of our warm, aromatic curry-style blends). The sweetness of pumpkin balances beautifully with earthy chickpeas, coconut milk, and tangy lime. It’s a wholesome, satisfying dish that’s quick enough for a weeknight but flavorful enough for entertaining!
Ingredients
1 Tbsp olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 Tbsp ground ginger
2–3 tsp TSG Blurry Curry Blend
½ tsp ground turmeric
1 (15 oz) can chickpeas, drained and rinsed
2 cups pumpkin purée (or 2 cups cubed roasted pumpkin)
1 (13.5 oz) can full-fat coconut milk
½ cup vegetable broth or water
1 Tbsp tomato paste
1 tsp salt (adjust to taste)
½ tsp black pepper
Juice of ½ lime (plus extra wedges for serving)
2 cups fresh spinach or kale, roughly chopped
Optional: 1 Tbsp maple syrup or coconut sugar.
Directions
Heat olive oil in a large skillet or saucepan over medium heat.
Add the onion and cook 3–4 minutes until soft and translucent
Add garlic and ginger; sauté for another minute until fragrant.
Stir in Blurry Curry blend and turmeric
Cook for 30 seconds, stirring constantly to bloom the spices and release their aromas.
Add the chickpeas, pumpkin purée, tomato paste, and coconut milk.
Stir until smooth and combined.
Add vegetable broth, salt, and pepper. Bring to a gentle simmer.
Reduce heat to low and simmer uncovered for about 15 minutes, stirring occasionally, until thickened and fragrant.
Stir in spinach or kale until wilted.
Squeeze in lime juice and taste for seasoning — adjust salt, lime, or sweetness as desired.
Spoon over warm rice, enjoy!
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