Coconut Curry Chickpeas With Pumpkin and Lime Recipe • 5★

Published September 24, 2019

Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

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.

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3 tablespoons neutral oil, such as sunflower or canola

1 large onion, chopped

2 jalapeños, seeded or not, thinly sliced

1 knob ginger (about 1 inch), minced

4 garlic cloves, minced

1 ½ teaspoons garam masala

1 teaspoon ground cumin

½ 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 ½ teaspoons fine sea salt, more as needed

¾ cup chopped cilantro, more for serving

2 to 3 tablespoons fresh lime juice, plus wedges for serving

Cooked rice or couscous, for serving (optional)

Step 1Heat 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.

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 2Add 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.

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 3Stir in chickpeas, coconut milk, pumpkin, ½ cup water and 1 ½ 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.

Stir in chickpeas, coconut milk, pumpkin, ½ cup water and 1 ½ 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 4Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.

Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.

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.

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!

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

Delicious! I did not need water. It was soupy enough with just the coconut milk, and I simmered it down to a nice curry consistency.

I followed the directions, but I felt like I was missing something.

This is REALLY good! I did add 1/3 frozen peas at the end, and 1/3 cup dry red lentils when I added the beans. I did have to add more water. I loved it.

Source: https://cooking.nytimes.com/recipes/1020463-coconut-curry-chickpeas-with-pumpkin-and-lime