Vegan Chickpea, Kale & Pumpkin Curry
Indulge in a guilt-free, nutrient-packed delight with this vegan and gluten-free Chickpea, Pumpkin, and Kale Curry. Bursting with wholesome ingredients and comforting flavours, this curry is a winter-season must-try that not only satisfies your taste buds but also nourishes your body. This dish is not only delicious but also acts anti-inflammatory onto our system. Give your system a break and make this dish.
Ingredients (Serves 4-6)
150g dried chickpeas, soaked overnight (or 2 cans, drained and rinsed) - I prefer to use dried chickpeas whenever I can as they retain more nutrients than the canned ones.
300ml water to cook chickpeas
600g pumpkin/butternut squash, peeled and diced
120g kale, chopped - I used the kale without the stem and did a small green ginger shot with the stems instead.
300g basmati rice (alternatively you can use quinoa or brown rice)
1 large yellow onion, finely chopped - I used red onion because that was what I had at home
1-2 cloves garlic, minced - I try not to overdo it with the garlic as my partner doesn't enjoy it and according to Ayurveda it is kind of harsh on the digestive system ;)
2-3cm ginger, freshly grated - ginger is great to use, especially fresh one, as it has anti-inflammatory properties
400ml coconut milk
2 teaspoons curcuma - also anti-inflammatory and calming for the system
2 teaspoons ground cumin
2 teaspoon ground coriander seeds
12 fresh or dried curry leaves (chopped)
2 tablespoons coconut oil for cooking
Salt and pepper
Fresh cilantro and lime for garnish
INstructions
1. Prepare Chickpeas: If using dried chickpeas, soak them overnight or for at least 12 hours in water. Rinse before using.
2. Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add minced garlic and grated ginger, cook for 1-2 minutes until fragrant. Stir in curcuma powder, ground cumin, ground coriander and curry leaves. Cook for another 1-2 minutes to toast the spices.
3. Cook Chickpeas: Add rinsed chickpeas with the water (just about cover the chickpeas and add water whenever necessary) and cook with the lid on for approximately 20 minutes or until tender.
4. Cook Veggies: Add pumpkin and cook for 5 minutes with closed lid. Then add Kale and coconut milk. Mix well to coat with the spices and cook for 5 minutes. Season with salt and pepper. Bring the mixture to a simmer, cover the pot, and let it cook for about 5 more minutes or until all ingredients are tender (cooking time might depend on the size of the pumpkin dices).
5. Finish and Serve: Adjust the seasoning if needed and add salt and pepper. Serve the curry with cooked basmati rice. Garnish with fresh cilantro and lime.
Enjoy this guilt-free, hearty chickpea, pumpkin, and kale curry that is not only delicious but also rich in protein and essential nutrients. Enjoy a comforting and warming meal during the winter season or rainy days!
