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    You are in: Home / Recipes / Pumpkin & Chickpea Curry Recipe
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    Pumpkin & Chickpea Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    10 mins

    1 hr 20 mins

    rpgaymer's Note:

    "With warming notes of curry and cinnamon, this hearty vegetable curry—a recipe that test kitchen director Kellie Evans used to make while catering film and television shows—is perfect for a chilly fall or winter evening." - Saveur

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat ghee/oil in an 8 quart saucepan over medium high heat. Add garlic, carrot, celery, ginger and onion and cook until soft and golden, about 15 minutes.
    2. 2
      Add tomato, bay leaves, coriander, cinnamon, cumin, garam masala, cayenne and turmeric and cook until fragrant, about 2 minutes.
    3. 3
      Add chickpeas, pumpkin and stock and bring to a boil. Reduce heat to medium, add potato and cauliflower, cover and cook until vegetables are tender, about 1 hour.
    4. 4
      Remove bay leaves. Stir in yogurt/cream, juice and season with salt and pepper (temper the yogurt wth a bit of the hot sauce so it does not curdle when you add it). Serve garnished with chopped cilantro and cashews.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin & Chickpea Curry

    Serving Size: 1 (313 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 307.3
     
    Calories from Fat 97
    31%
    Total Fat 10.8 g
    16%
    Saturated Fat 4.7 g
    23%
    Cholesterol 16.3 mg
    5%
    Sodium 400.6 mg
    16%
    Total Carbohydrate 47.0 g
    15%
    Dietary Fiber 9.1 g
    36%
    Sugars 5.4 g
    21%
    Protein 9.9 g
    19%

    The following items or measurements are not included:

    ginger

    vegetable stock

    Greek yogurt

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