Coconut Pumpkin Chickpea Curry

Coconut Pumpkin Chickpea Curry: This sumptuous vegan dish offers tender chickpeas in a creamy pumpkin and aromatic coconut milk sauce, expertly spiced and bursting with flavor. The warm, harmonious flavors create a comforting meal. This versatile dish can be easily adapted. Consider adding your favorite vegetables at the start or a few handfuls of spinach at the end. Optionally, include chicken for extra protein. Perfect served over rice or with warm naan. Enjoy this delightful curry!

INGREDIENTS:

3 TBS flavorless Oil, like canola

1 large Onion, chopped

2 Jalapeños, thinly sliced - remove the seeds if you prefer milder

1 Bay leaf

1 inch of ginger, minced

4 Garlic cloves, minced

2 Tsp Garam Masala

1& 1/2 Tsp ground Cumin

1 Tsp ground Turmeric

2(15-ounce) cans Garbanzo (Chickpeas) rinsed & drained

1 (13.5-ounce) can Coconut milk (it's better with full fat coconut milk)

1(13.5-ounce) can Pumpkin Purée (not pie filling)

1& ½Tsp Salt more as needed

¾ cup chopped Cilantro, extra for serving

1/2 cup water (or chicken stock), if needed to thin out sauce

3 TBS fresh Lime juice, and a few wedges for serving

Serve over cooked rice or couscous (optional)

For non-vegan dish: about 1Lb/409g chicken cubed (thigh meat a good choice)

METHOD:

If making the meat version.

Heat 1TBS oil in a skillet. Season the chicken with a pinch of salt, pepper,  garam masala and turmeric.

Add to the skillet and stir; saute chicken until mostly cooked and has taken on a little color, about 5 minutes. Remove from heat and set aside. 

In a large skillet or pan, heat your 3 TBS of oil over medium high heat, when hot, add onion, jalapeños and bay leaf. Stir for abut 5+ minutes until onion is translucent & a little brown around the edges. 

Add the ginger and garlic and cook for about 1 to 2 minutes. Do not overcook and burn. Add garam masala, cumin, and turmeric, cook for about 30 seconds. Stir in the garbanzo, pumpkin, coconut milk & salt. Bring to a simmer and cook for 10 minutes, stir the pot occasionally. If the sauce is too thick add your water/stock. 

If using meat, add the chicken along with any juices to the pot, stir and simmer for 5 minutes.

Stir in cilantro and lime juice. Taste for seasoning and adjust if needed.

Serve with lime wedges over rice/couscous or whatever you'd like.