Chickpea Curry Stuffed Pumpkins

Beautiful carnival pumpkins stuffed with a warm spiced curry of chickpeas, wild rice, and vegetables.

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Step 1

Preheat oven to 400 °F.

Step 2

Cut the top off the mini pumpkins and scoop out the seeds. Reserve the tops.

Step 3

Bake pumpkins and tops for 25 minutes. (They will not be completely cooked.)

Step 4

Heat butter in a large skillet on medium heat and add the onion and sautee for 5 minutes until translucent.

Step 5

Next add the jalapeno, garlic, ginger, curry powder, cumin seeds, coriander, turmeric, cinnamon, and wild rice and cook until fragrant.

Step 6

Add the cauliflower, peas, potatoes, coconut milk, water, and salt and bring to a boil. Cover the pan and allow to simmer for 20 minutes or until the vegetables and rice are tender.

Step 7

Stir in chickpeas and allow to heat through about 2-3 minutes.

Step 8

Divide the mixture amongst the pumpkins and place the tops back on the pumpkins. Bake for 20 minutes or until the filling is bubbling and the pumpkins are easily pierced with a knife.

Step 9

Let the pumpkins sit for 5-10 minutes before serving.

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