Quick Pumpkin Curry

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.