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Pantry Chickpea Pumpkin Curry
1/2
Pantry Chickpea Pumpkin Curry
2/2
100%
1
Nisha Melvani
By Nisha Melvani

Pantry Chickpea Pumpkin Curry

Instructions
10 pantry-friendly ingredients, 15 minutes to make, oil-free option
Updated at: Thu, 17 Aug 2023 12:04:53 GMT

Nutrition balance score

Great
Glycemic Index
45
Low
Glycemic Load
15
Moderate

Nutrition per serving

Calories265.5 kcal (13%)
Total Fat11.8 g (17%)
Carbs33.4 g (13%)
Sugars9.2 g (10%)
Protein9.1 g (18%)
Sodium1048.9 mg (52%)
Fiber9.3 g (33%)
% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoon olive oil or vegetable broth
1 tablespoonolive oil
or vegetable broth
1 shallot, small dice
1shallot
small dice
2 teaspoons grated ginger
2 teaspoonsgrated ginger
2 tablespoons Thai red curry paste
2 tablespoonsthai red curry paste
1 (15-ounce) can pumpkin puree
1 x 15 ouncecan pumpkin puree
1 cup vegetable broth
1 cupvegetable broth
1 ¼ cups oat milk, or unsweetened coconut or nondairy milk
1 ¼ cupsoat milk
or unsweetened coconut or nondairy milk
1 tablespoon tamari or soy sauce
1 tablespoontamari sauce
or soy
1 tablespoon fresh lime juice
1 tablespoonfresh lime juice
2 tablespoons almond, peanut, or cashew butter
2 tablespoonsalmond butter
peanut, or cashew
1 (15-ounce) can chickpeas, drained and rinsed, or 1 ½ cups cooked chickpeas
1 x 15 ouncecan chickpeas
drained and rinsed, or 1 1/2 cups cooked chickpeas
Salt to taste
salt
to taste
3 tablespoons chopped cilantro for garnish (optional)
3 tablespoonscilantro
chopped, for garnish, optional

Instructions

View on CookingForPeanuts
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