| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 225 | 12g | 6g | 20g |
| sugars | fibre | protein | salt |
| 6g | 5g | 7g | 0.7g |
The moment I knew I truly loved the culinary world was when I first tasted Fluted Pumpkin and Chickpea Curry. Raised in Atlanta and influenced by my Nigerian roots, I’ve always been a fan of recipes that merge cultures and flavors. This dish is a perfect representation of that, combining the robust flavors of West African cuisine with the comforting spices of Southern cooking. The better part? It’s plant-based and packed with nutritional benefits.
A Nutritional Powerhouse
Fluted pumpkin leaves, also known as ugu in Nigeria, are the star of this recipe. They are incredibly nutritious, loaded with vitamins A and C, calcium, and iron. These leaves are not just good for your bones and immune system, but they also add a unique, slightly bitter flavor that complements the other ingredients perfectly. The inclusion of chickpeas brings in protein and fiber, making this dish not only flavorful but also very filling.
A Perfect Fusion
One of the reasons I adore this recipe is its beautiful fusion of spices. The turmeric, cumin, and coriander provide an aromatic base, while the cayenne pepper and curry powder add that essential warmth and kick. This combination is exemplary of Afro-Southern fusion cuisine—where distinct, bold flavors come together to create something extraordinary. The addition of coconut milk adds a touch of creaminess, balancing out the spices and bringing a lovely, rich texture to the curry.
Health Benefits and Pairings
This Fluted Pumpkin and Chickpea Curry is not just delicious—it’s also fantastic for your health. The chickpeas are a great source of plant-based protein and fiber, helping to keep you full and satisfied. The spices used in the curry, like turmeric, have anti-inflammatory properties and can help boost your immune system.
For those looking for a heartier meal, serving this curry with cooked rice or naan is a great option. It can also be paired with other vegetable-based dishes, such as a simple spinach salad or roasted sweet potatoes. If you’re interested in similar recipes, dishes like Sweet Potato and Chickpea Coconut Curry or a Vegetarian Kofta Curry can offer similar flavors and satisfaction.
There’s something genuinely heartwarming about a recipe that can bring together different elements of one’s heritage and personal experiences. This dish does just that, and I hope it brings as much joy to your table as it does to mine.
What You’ll Need
- 2 cups fluted pumpkin leaves (ugu), chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 medium tomatoes, diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon curry powder
- 1 can (14 oz) coconut milk
- 1/2 cup vegetable broth
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
Method
Step One
Heat the vegetable oil in a large pan over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
Step Two
Add the minced garlic and ginger to the pan and cook for an additional 1-2 minutes, stirring frequently, until fragrant.
Step Three
Stir in the diced tomatoes and cook for about 5 minutes until they start to break down and form a sauce.
Step Four
Add the ground turmeric, ground coriander, ground cumin, ground cayenne pepper, and curry powder. Stir to combine the spices with the tomato mixture and cook for another minute.
Step Five
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Step Six
Add the drained and rinsed chickpeas to the pan. Let the curry simmer for about 10 minutes, allowing the flavors to meld together.
Step Seven
Stir in the chopped fluted pumpkin leaves (ugu) and cook for an additional 5 minutes, until the leaves are tender.
Step Eight
Season the curry with salt and pepper to taste. Stir in the lemon juice just before serving.
Step Nine
Garnish the curry with fresh chopped cilantro. Serve hot over cooked rice or with naan.
