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Coconut Curry Chickpeas & Rice Noodles
100%
1
J LeClair
By J LeClair

Coconut Curry Chickpeas & Rice Noodles

1 step
This tasty curry comes from India. It's a hit in many homes. You'll need pumpkin and coconut milk. The mix of spices will make your mouth water. It's perfect for chilly nights when you want something warm and filling. Preparation Time: 15 minutes Cooking Time: 45 minutes Serving Size: 4
Updated at: Sun, 19 Jan 2025 19:08:59 GMT

Nutrition balance score

Unbalanced
Glycemic Index
43
Low
Glycemic Load
11
Moderate

Nutrition per serving

Calories462.6 kcal (23%)
Total Fat40.5 g (58%)
Carbs26 g (10%)
Sugars11.4 g (13%)
Protein7.3 g (15%)
Sodium774.9 mg (39%)
Fiber6.3 g (22%)
% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 cups pumpkin or butternut squash, cubed 2 tbsp vegetable oil 2 cups full-fat coconut milk 1 cup chopped tomatoes 1 tsp black mustard seeds 1 small red onion, finely chopped 4 garlic cloves, finely chopped 4 tsp grated ginger 1 tsp ground cumin 1&2-1 hot red chili, sliced 1&4 tsp hot chili powder 1&1/2 tsp garam masala 1&1/2 tsp ground coriander 1 tsp turmeric 1 tsp cinnamon 1-2 tsp maple syrup 1&1/4 tsp salt 1/4 cup chopped cilantro stalks + extra leaves for serving 1/4 cup cashews, lightly toasted (for s
4 cupspumpkin
squash
4 cups pumpkin or butternut squash, cubed 2 tbsp vegetable oil 2 cups full-fat coconut milk 1 cup chopped tomatoes 1 tsp black mustard seeds 1 small red onion, finely chopped 4 garlic cloves, finely chopped 4 tsp grated ginger 1 tsp ground cumin 1&2-1 hot red chili, sliced 1&4 tsp hot chili powder 1&1/2 tsp garam masala 1&1/2 tsp ground coriander 1 tsp turmeric 1 tsp cinnamon 1-2 tsp maple syrup 1&1/4 tsp salt 1/4 cup chopped cilantro stalks + extra leaves for serving 1/4 cup cashews, lightly toasted (for s
2 Tbspvegetable oil
or butternut, cubed
4 cups pumpkin or butternut squash, cubed 2 tbsp vegetable oil 2 cups full-fat coconut milk 1 cup chopped tomatoes 1 tsp black mustard seeds 1 small red onion, finely chopped 4 garlic cloves, finely chopped 4 tsp grated ginger 1 tsp ground cumin 1&2-1 hot red chili, sliced 1&4 tsp hot chili powder 1&1/2 tsp garam masala 1&1/2 tsp ground coriander 1 tsp turmeric 1 tsp cinnamon 1-2 tsp maple syrup 1&1/4 tsp salt 1/4 cup chopped cilantro stalks + extra leaves for serving 1/4 cup cashews, lightly toasted (for s
2 cupsfull-fat coconut milk
4 cups pumpkin or butternut squash, cubed 2 tbsp vegetable oil 2 cups full-fat coconut milk 1 cup chopped tomatoes 1 tsp black mustard seeds 1 small red onion, finely chopped 4 garlic cloves, finely chopped 4 tsp grated ginger 1 tsp ground cumin 1&2-1 hot red chili, sliced 1&4 tsp hot chili powder 1&1/2 tsp garam masala 1&1/2 tsp ground coriander 1 tsp turmeric 1 tsp cinnamon 1-2 tsp maple syrup 1&1/4 tsp salt 1/4 cup chopped cilantro stalks + extra leaves for serving 1/4 cup cashews, lightly toasted (for s
1 cuptomatoes
4 cups pumpkin or butternut squash, cubed 2 tbsp vegetable oil 2 cups full-fat coconut milk 1 cup chopped tomatoes 1 tsp black mustard seeds 1 small red onion, finely chopped 4 garlic cloves, finely chopped 4 tsp grated ginger 1 tsp ground cumin 1&2-1 hot red chili, sliced 1&4 tsp hot chili powder 1&1/2 tsp garam masala 1&1/2 tsp ground coriander 1 tsp turmeric 1 tsp cinnamon 1-2 tsp maple syrup 1&1/4 tsp salt 1/4 cup chopped cilantro stalks + extra leaves for serving 1/4 cup cashews, lightly toasted (for s
1 tspblack mustard seeds
4 cups pumpkin or butternut squash, cubed 2 tbsp vegetable oil 2 cups full-fat coconut milk 1 cup chopped tomatoes 1 tsp black mustard seeds 1 small red onion, finely chopped 4 garlic cloves, finely chopped 4 tsp grated ginger 1 tsp ground cumin 1&2-1 hot red chili, sliced 1&4 tsp hot chili powder 1&1/2 tsp garam masala 1&1/2 tsp ground coriander 1 tsp turmeric 1 tsp cinnamon 1-2 tsp maple syrup 1&1/4 tsp salt 1/4 cup chopped cilantro stalks + extra leaves for serving 1/4 cup cashews, lightly toasted (for s
1red onion
4 cups pumpkin or butternut squash, cubed 2 tbsp vegetable oil 2 cups full-fat coconut milk 1 cup chopped tomatoes 1 tsp black mustard seeds 1 small red onion, finely chopped 4 garlic cloves, finely chopped 4 tsp grated ginger 1 tsp ground cumin 1&2-1 hot red chili, sliced 1&4 tsp hot chili powder 1&1/2 tsp garam masala 1&1/2 tsp ground coriander 1 tsp turmeric 1 tsp cinnamon 1-2 tsp maple syrup 1&1/4 tsp salt 1/4 cup chopped cilantro stalks + extra leaves for serving 1/4 cup cashews, lightly toasted (for s
4garlic cloves
4 cups pumpkin or butternut squash, cubed 2 tbsp vegetable oil 2 cups full-fat coconut milk 1 cup chopped tomatoes 1 tsp black mustard seeds 1 small red onion, finely chopped 4 garlic cloves, finely chopped 4 tsp grated ginger 1 tsp ground cumin 1&2-1 hot red chili, sliced 1&4 tsp hot chili powder 1&1/2 tsp garam masala 1&1/2 tsp ground coriander 1 tsp turmeric 1 tsp cinnamon 1-2 tsp maple syrup 1&1/4 tsp salt 1/4 cup chopped cilantro stalks + extra leaves for serving 1/4 cup cashews, lightly toasted (for s
4 tspginger
4 cups pumpkin or butternut squash, cubed 2 tbsp vegetable oil 2 cups full-fat coconut milk 1 cup chopped tomatoes 1 tsp black mustard seeds 1 small red onion, finely chopped 4 garlic cloves, finely chopped 4 tsp grated ginger 1 tsp ground cumin 1&2-1 hot red chili, sliced 1&4 tsp hot chili powder 1&1/2 tsp garam masala 1&1/2 tsp ground coriander 1 tsp turmeric 1 tsp cinnamon 1-2 tsp maple syrup 1&1/4 tsp salt 1/4 cup chopped cilantro stalks + extra leaves for serving 1/4 cup cashews, lightly toasted (for s
1 tspground cumin
4 cups pumpkin or butternut squash, cubed 2 tbsp vegetable oil 2 cups full-fat coconut milk 1 cup chopped tomatoes 1 tsp black mustard seeds 1 small red onion, finely chopped 4 garlic cloves, finely chopped 4 tsp grated ginger 1 tsp ground cumin 1&2-1 hot red chili, sliced 1&4 tsp hot chili powder 1&1/2 tsp garam masala 1&1/2 tsp ground coriander 1 tsp turmeric 1 tsp cinnamon 1-2 tsp maple syrup 1&1/4 tsp salt 1/4 cup chopped cilantro stalks + extra leaves for serving 1/4 cup cashews, lightly toasted (for s
1hot red chili
4 cups pumpkin or butternut squash, cubed 2 tbsp vegetable oil 2 cups full-fat coconut milk 1 cup chopped tomatoes 1 tsp black mustard seeds 1 small red onion, finely chopped 4 garlic cloves, finely chopped 4 tsp grated ginger 1 tsp ground cumin 1&2-1 hot red chili, sliced 1&4 tsp hot chili powder 1&1/2 tsp garam masala 1&1/2 tsp ground coriander 1 tsp turmeric 1 tsp cinnamon 1-2 tsp maple syrup 1&1/4 tsp salt 1/4 cup chopped cilantro stalks + extra leaves for serving 1/4 cup cashews, lightly toasted (for s
hot chili powder
4 cups pumpkin or butternut squash, cubed 2 tbsp vegetable oil 2 cups full-fat coconut milk 1 cup chopped tomatoes 1 tsp black mustard seeds 1 small red onion, finely chopped 4 garlic cloves, finely chopped 4 tsp grated ginger 1 tsp ground cumin 1&2-1 hot red chili, sliced 1&4 tsp hot chili powder 1&1/2 tsp garam masala 1&1/2 tsp ground coriander 1 tsp turmeric 1 tsp cinnamon 1-2 tsp maple syrup 1&1/4 tsp salt 1/4 cup chopped cilantro stalks + extra leaves for serving 1/4 cup cashews, lightly toasted (for s
1 ½ tspgaram masala
4 cups pumpkin or butternut squash, cubed 2 tbsp vegetable oil 2 cups full-fat coconut milk 1 cup chopped tomatoes 1 tsp black mustard seeds 1 small red onion, finely chopped 4 garlic cloves, finely chopped 4 tsp grated ginger 1 tsp ground cumin 1&2-1 hot red chili, sliced 1&4 tsp hot chili powder 1&1/2 tsp garam masala 1&1/2 tsp ground coriander 1 tsp turmeric 1 tsp cinnamon 1-2 tsp maple syrup 1&1/4 tsp salt 1/4 cup chopped cilantro stalks + extra leaves for serving 1/4 cup cashews, lightly toasted (for s
1 ½ tspground coriander
4 cups pumpkin or butternut squash, cubed 2 tbsp vegetable oil 2 cups full-fat coconut milk 1 cup chopped tomatoes 1 tsp black mustard seeds 1 small red onion, finely chopped 4 garlic cloves, finely chopped 4 tsp grated ginger 1 tsp ground cumin 1&2-1 hot red chili, sliced 1&4 tsp hot chili powder 1&1/2 tsp garam masala 1&1/2 tsp ground coriander 1 tsp turmeric 1 tsp cinnamon 1-2 tsp maple syrup 1&1/4 tsp salt 1/4 cup chopped cilantro stalks + extra leaves for serving 1/4 cup cashews, lightly toasted (for s
1 tspturmeric
4 cups pumpkin or butternut squash, cubed 2 tbsp vegetable oil 2 cups full-fat coconut milk 1 cup chopped tomatoes 1 tsp black mustard seeds 1 small red onion, finely chopped 4 garlic cloves, finely chopped 4 tsp grated ginger 1 tsp ground cumin 1&2-1 hot red chili, sliced 1&4 tsp hot chili powder 1&1/2 tsp garam masala 1&1/2 tsp ground coriander 1 tsp turmeric 1 tsp cinnamon 1-2 tsp maple syrup 1&1/4 tsp salt 1/4 cup chopped cilantro stalks + extra leaves for serving 1/4 cup cashews, lightly toasted (for s
1 tspcinnamon
4 cups pumpkin or butternut squash, cubed 2 tbsp vegetable oil 2 cups full-fat coconut milk 1 cup chopped tomatoes 1 tsp black mustard seeds 1 small red onion, finely chopped 4 garlic cloves, finely chopped 4 tsp grated ginger 1 tsp ground cumin 1&2-1 hot red chili, sliced 1&4 tsp hot chili powder 1&1/2 tsp garam masala 1&1/2 tsp ground coriander 1 tsp turmeric 1 tsp cinnamon 1-2 tsp maple syrup 1&1/4 tsp salt 1/4 cup chopped cilantro stalks + extra leaves for serving 1/4 cup cashews, lightly toasted (for s
1 tspmaple syrup
4 cups pumpkin or butternut squash, cubed 2 tbsp vegetable oil 2 cups full-fat coconut milk 1 cup chopped tomatoes 1 tsp black mustard seeds 1 small red onion, finely chopped 4 garlic cloves, finely chopped 4 tsp grated ginger 1 tsp ground cumin 1&2-1 hot red chili, sliced 1&4 tsp hot chili powder 1&1/2 tsp garam masala 1&1/2 tsp ground coriander 1 tsp turmeric 1 tsp cinnamon 1-2 tsp maple syrup 1&1/4 tsp salt 1/4 cup chopped cilantro stalks + extra leaves for serving 1/4 cup cashews, lightly toasted (for s
1 ¼ tspsalt
4 cups pumpkin or butternut squash, cubed 2 tbsp vegetable oil 2 cups full-fat coconut milk 1 cup chopped tomatoes 1 tsp black mustard seeds 1 small red onion, finely chopped 4 garlic cloves, finely chopped 4 tsp grated ginger 1 tsp ground cumin 1&2-1 hot red chili, sliced 1&4 tsp hot chili powder 1&1/2 tsp garam masala 1&1/2 tsp ground coriander 1 tsp turmeric 1 tsp cinnamon 1-2 tsp maple syrup 1&1/4 tsp salt 1/4 cup chopped cilantro stalks + extra leaves for serving 1/4 cup cashews, lightly toasted (for s
¼ cupcilantro stalks
4 cups pumpkin or butternut squash, cubed 2 tbsp vegetable oil 2 cups full-fat coconut milk 1 cup chopped tomatoes 1 tsp black mustard seeds 1 small red onion, finely chopped 4 garlic cloves, finely chopped 4 tsp grated ginger 1 tsp ground cumin 1&2-1 hot red chili, sliced 1&4 tsp hot chili powder 1&1/2 tsp garam masala 1&1/2 tsp ground coriander 1 tsp turmeric 1 tsp cinnamon 1-2 tsp maple syrup 1&1/4 tsp salt 1/4 cup chopped cilantro stalks + extra leaves for serving 1/4 cup cashews, lightly toasted (for s
¼ cupcashews
lightly toasted

Instructions

Step 1
If you want, you can roast the pumpkin first. Put it on a tray with some oil and salt. Bake at 390°F for 30 minutes. Heat oil in a big pot. Add mustard seeds and wait for them to pop. Throw in the onion and cook until soft. Add garlic, ginger, chili, and cilantro stalks. Cook for 2 minutes, stirring often. Put in all the spices and 1 tsp salt. Cook on low heat for 1-2 minutes until it smells good. Add tomatoes and a splash of water. Cook for 2 minutes. Pour in coconut milk and add pumpkin. Let it boil gently, then simmer with the lid on until the pumpkin is soft. Taste and add more salt if needed. Mix in some maple syrup. Serve with cilantro leaves and cashews on top. Eat with rice or naan bread. Special Notes: For extra flavor, try roasting the pumpkin with a sprinkle of curry powder before adding it to the pot. If you like it creamy, blend half the curry before adding the pumpkin. This makes a thicker sauce that clings to the pumpkin pieces.

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