This is a Chickpea Butternut Pumpkin Curry is a creamy delicious curry with a subtle lime flavour.
When you drain the chickpeas for this curry – save the liquid! It’s called aquafaba and can be used in other recipes, such as this amazing Coconut Rasberry Slice, Cajun Spiced Tofu, or this Meringue Stack with Banana Cream!
I love most types of pumpkins, but butternut is probably my favourite. It’s got a lovely creaminess and buttery taste. It goes so well in this curry, but feel free to substitute a different type of pumpkin if that’s what you have handy. If you love pumpkin try out our Chickpea, Pumpkin and Dill Burgers. They’re sure to get your tastebuds singing!
We usually add the spices at the end of cooking the curry – fry them in oil and then stir them through. Doing it this way really infuses the flavour through the dish. I’m a bit obsessed with Kaffir Lime at the moment! It has a fantastic distinct flavour that really gives dishes a nice kick. I’m toying with the idea of a kaffir inspired ice cream – any thoughts on this? Leave them in the comments!
I think you’ll love this Chickpea Butternut Pumpkin Curry for a warming dish on a cooler night. It’s simple to make and deliciously tasty! Let us know if you make this recipe by tagging #delightfulvegans on our Instagram page.
Make your tastebuds sing with this deliciously tasty Chickpea Butternut Pumpkin Curry. With a subtle lime flavour, the taste sensation will delight you!
- 1 small butternut pumpkin (750g) peeled and chopped
- 1 red onion (160g) diced
- 1 sweet potato (360g) chopped
- 1 can chickpeas
- 1 tsp cumin
- 1 tsp turmeric
- 3 cups water
- 1 can coconut cream
- 1 zuchinni
- 1 1/2 tsp ginger chopped finely
- 1 kaffir lime leaf chopped
- 1/4 tsp salt
- 1/2 tsp black mustard seeds
- juice of half a lime
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In a large saucepan cook onion on medium to low heat for a few minutes until it softens slightly. Then add the pumpkin, sweet potato and chickpeas and stir through. Then add cumin and turmeric and stir though. Add the 3 cups of water, bring to the boil and let simmer for 20 minutes, stirring occasionally.
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Add the can of coconut cream and the zucchini. Bring to boil again and let simmer for a further 20 - 30 minutes, stirring occasionally, until the curry has thickened.
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Put the kaffir lime leaf, salt, ginger and mustard seeds in a small bowl. Heat some oil in a small saucepan. When the oil is hot, add these ingredients to it and fry until the mustard seeds start to pop. Then add this mixture into the curry and stir through. Lastly, add the lime juice and stir through.
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Serve with rice, quinoa, or garlic bread if desired. Enjoy!
