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+ servings
5 from 1 vote

Pumpkin Chickpea Cashew Curry

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yields: 4 -6 servings

Ingredients

  • 2 cups vegetable broth plus extra as needed
  • 1 cup pumpkin puree
  • 1/2 cup raw cashews soaked for at least 2 hours (or up to overnight) and drained
  • 1 1/2 tablespoons tamari
  • 2 tablespoons lime juice
  • 2-3 tablespoons red curry paste adjust based on your preference for heat
  • 2 teaspoons vegetable oil
  • 1 yellow or white onion diced
  • 3 cloves garlic finely minced or grated on a microplane
  • 2-3 teaspoons fresh ginger minced or grated on a microplane (to taste)
  • 1 large sweet potato peeled and diced (about 1 lb)
  • 2 cups broccoli cut into bite-sized pieces
  • 1 cup green beans cut into bite-sized pieces
  • 2 cups cooked chickpeas
  • Juice of 1 lime
  • For serving: Chopped fresh cilantro chopped green onion tops, lime wedges, sriracha, chopped, toasted cashews or almonds, cooked rice or quinoa

Instructions

  • Place one cup of the vegetable broth, the pumpkin, cashews, tamari, lime juice, and curry paste into a blender. Blend till smooth and set this sauce aside.
  • Heat the oil in a pot over medium heat. Add the onion and cook for 5 minutes, stirring frequently, or until the onion is soft and clear. Stir in the garlic and ginger. Cook, stirring constantly, for another minute, or until the garlic is very fragrant.
  • Add the sweet potato to the skillet, along with the additional cup vegetable broth. Cover and simmer for 6-7 minutes, or until the potato is just fork tender. Add the broccoli and green beans, cover, and simmer for another 2-3 minutes, or until the broccoli is tender. Stir in the chickpeas, then the pumpkin cashew curry sauce. Stir; if the mixture seems too thick, feel free to add extra vegetable broth as needed. Stir in the lime juice, then taste the curry and adjust seasonings as needed. Serve the curry with a cooked grain of choice, lime wedges, and herbs, if desired.

Notes

Leftover curry will keep for up to 5 days in an airtight container in the fridge. It can be frozen for up to 3 weeks.