Pumpkin chickpea curry
Pumpkin chickpea curry
Soup is one of my favourite meals in the fall and winter. I think this one is the perfect combination of texture, creaminess, and spice.
Yields: 4 servings
Ingredients
2 leeks – white portion sliced[i] or 1 cup of onion - small dice
1 tablespoon garlic - minced
¼ teaspoon salt
⅛ teaspoon pepper
2 tablespoons red curry paste (I use the brand AROY-D)
4 cups vegetable broth (I use Better than Bouillon brand)
4 cups pumpkin raw – rough chop
2-3 kaffir lime leaves
⅔ cup liquid from can full-fat coconut milk
2 tablespoons – cream from can of fall-fat coconut milk [ii]
2 -3 tablespoons lime juice
2- 3 tablespoons can sugar
1 ½ cups chickpeas[iii]
1 ½ cups kale – rough chop
Garnish
2 cups pumpkin roasted with skin – ½ inch cubes
Steps
Preheat oven to 375 F.
Toss two cups of diced pumpkin with a bit of salt, pepper, and oil. Roast until fork tender and caramelized. Set them aside to garnish soup.
In a large soup pot, sauté leeks or onion and garlic in a little oil or water. Add the salt and pepper. Cook until the onions are soft and almost creamy.
Add the curry paste. Sauté a few minutes to activate the spices. Add a little extra water if it starts to stick.
Add the vegetable broth, raw pumpkin, and lime leaves. Bring to a boil. Cook until the pumpkin is soft. Add the coconut liquid and cream. Remove from the heat. Remove the lime leaves from the pot, then blend the soup until smooth. I like to use an immersion blender.
Add half the sugar and lime juice. Taste. Add more as needed. When you have the flavour balance just right, add the chickpeas and kale. Put the soup back on the heat until the kale is softened and you are ready to serve. Garnish with the roasted pumpkin.
[i] Leeks can be a little difficult to clean. Try Jamie Oliver’s tip: slice the leek lengthwise and run it under water with the stalk facing down, so the dirt can escape.
[ii] I like the brand Thai Kitchen. I freeze the leftover coconut cream in 1 or 2 tablespoon portions for other recipes.
[iii] Soak the dry beans overnight. Rinse the beans well. Put in a pot with enough water to cover. I use purified water for all my soaking and cooking. Bring to a boil - simmer for about 30 minutes - until the beans are tender. I usually make a large batch and freeze in 1 or 2 cup serving sizes. You can also use salt-free canned beans for this recipe.
