Chickpea Curry Stuffed Pumpkins
Beautiful carnival pumpkins stuffed with a warm spiced curry of chickpeas, wild rice, and vegetables.
Equipment
- 9" x 13" baking dish
- Skillet
- Measuring spoons
- Mixing bowl
Ingredients
- 4 small pumpkins
- 1 Tbsp vegan butter
- 1 yellow onion chopped
- 1 medium jalapeno diced
- 4 cloves garlic chopped
- 1 Tbsp fresh ginger minced
- 1 Tbsp curry powder
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ¼ cup wild rice rinsed and drained
- ½ cup frozen peas
- 1 small head of cauliflower broken into bite sized pieces
- 2 red potatoes cut into 1” cubes
- 1 can full-fat coconut milk
- ¼ cup water
- 1 tsp kosher salt
- 15 oz chickpeas drained and rinsed
Instructions
- Preheat oven to 400 °F.
- Cut the top off the mini pumpkins and scoop out the seeds. Reserve the tops.
- Bake pumpkins and tops for 25 minutes. (They will not be completely cooked.)
- Heat butter in a large skillet on medium heat, add the onion, and saute for 5 minutes until translucent.
- Next add the jalapeno, garlic, ginger, curry powder, cumin seeds, coriander, turmeric, cinnamon, and wild rice and cook until fragrant.
- Add the cauliflower, peas, potatoes, coconut milk, water, and salt and bring to a boil. Cover the pan and allow to simmer for 20 minutes or until the vegetables and rice are tender.
- Stir in chickpeas and allow to heat through about 2-3 minutes.
- Divide the mixture amongst the pumpkins and place the tops back on the pumpkins. Bake for 20 minutes or until the filling is bubbling and the pumpkins are easily pierced with a knife.
- Let the pumpkins sit for 5-10 minutes before serving.
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