Pumpkin & Chickpea Curry

A delicious fall curry to make with your All-Clad Nonstick Fry Pan

With its warm spices and chunks of pumpkin, this simple, fragrant curry screams "autumn." Serve it with basmati rice and naan for an Indian-inspired weeknight meal.

Recipe adapted from Mei Lin

Pumpkin & Chickpea Curry
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Chef Mei Lin and All-Clad share a recipe for pumpkin curry.
Servings
4
to 6 Servings
Ingredients
  • 1 tablespoon grapeseed oil
  • 1 ½ cups finely minced onions
  • 4 cardamom pods
  • 1 tablespoon mustard seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1 tablespoon ground coriander
  • 2 Kashmiri chiles or chiles de arbol
  • ¼ cup minced ginger
  • ⅛ cup crushed garlic
  • One 2-pound pumpkin or small squash, cubed
  • 1 cup vegetable stock
  • One 13½-ounce can coconut milk
  • One 14-ounce can chickpeas, drained and rinsed
  • 2 tablespoons garam masala
  • 2 lime wedges
  • Salt and pepper, to taste
  • Large handful mint leaves
  • Large handful cilantro leaves and stems
  • Basmati rice, for serving
  • Naan, for serving
Directions
  1. Heat the grapeseed oil in the All-Clad Nonstick Fry Pan, then gently fry the onions until they turn light brown. Add the cardamom, mustard seeds, cumin seeds, turmeric, coriander and chiles, and cook for 2 to 3 minutes until fragrant.
  2. Add the ginger and garlic and continue to sweat. Stir the pumpkin or squash into the pan, then pour in the vegetable stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 minutes until the pumpkin is tender.
  3. Add the garam masala and squeeze the juice of the limes into the pan. Season with salt and pepper. Garnish with the mint and cilantro, and serve with basmati rice and naan.
Nutrition
Calories per Serving 414
Total Fat 20.3 g
Saturated Fat 12.9 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 54.3 g
Dietary Fiber 9.7 g
Total Sugars 5.8 g
Sodium 952.9 mg
Protein 11.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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