Oct 3, 2012

Pumpkin-Chickpea Curry

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.

Credit: Helen Rosner

SERVES 8�10

INGREDIENTS

¼ cup canola oil
6 cloves garlic, finely chopped
2 medium carrots, finely chopped
2 stalks celery, finely chopped
1 2" piece ginger, peeled and finely chopped
1 large yellow onion, finely chopped
1 medium tomato, cored and finely chopped
2 bay leaves
1½ tsp. ground coriander
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. garam masala
1 tsp. cayenne
½ tsp. ground turmeric
2 (15 oz.) cans chickpeas, drained
1 (29 oz.) can pumpkin puree
6 cups chicken or vegetable stock
1 large russet potato, diced
1 small head cauliflower, broken into medium-size florets
¼ cup of heavy cream
Juice of 1 lime
⅓ cup roughly chopped cilantro leaves and stems
⅓ cup cashews, toasted and chopped, for garnish
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

Heat oil in an 8 quart saucepan over medium high heat. Add garlic, carrot, celery, ginger and onion and cook until soft and golden, 15 minutes. Add tomato, bay leaves, coriander, cinnamon, cumin, garam masala, cayenne and turmeric and cook until fragrant, 2 minutes. 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. Remove bay leaves. Stir in cream, juice and season with salt and pepper. Serve garnished with chopped cilantro and cashews.