Creamy Pumpkin Spice Chickpea Curry
- 1 cup diced sweet onion (about 1/2 medium onion)
- 1 small jalapeno pepper, seeded and minced (about 2 Tbsp.)
- 2-3 Tbsp. minced fresh ginger
- 2 cloves garlic, minced
- 2 cups diced sweet potato (or butternut squash)
- 2 cups diced zucchini
- 4 tsp. ground turmeric
- 1 Tbsp. ground cumin
- 2 tsp. ground coriander
- 1 tsp. salt
- 3/4 tsp. cinnamon
- 1/2 tsp. garam masala
- 1/4 tsp. black pepper
- 1 15-oz. can low sodium chickpeas
- 1 cup chopped tomato
- 1 1/4 cup water or vegetable broth
- 1 5.3-oz container Siggis‘ Pumpkin & Spice yogurt* (or 3 Tbsp. pumpkin puree, 1/3 cup Greek yogurt, and a dash of nutmeg and cloves)
- 1/4 cup fresh cilantro, chopped
- Saute onion, pepper, ginger, and garlic in 2 Tbsp. olive oil over medium-low heat until onion is soft.
- Stir sweet potato, chickpeas, and spices into the pan, along with 1/4 cup water or broth.
- Cook for 3-5 minutes, or until sweet potato is starting to soften.
- Add zucchini, tomato, and 1/2 cup more water to the pan, stirring well.
- Cook 10 minutes, or until all vegetables are fork tender, adding water and broth to the pan as needed.
- Stir in cilantro and adjust seasonings to taste.
- Just before serving, remove curry from heat and stir in yogurt.
*Note: Siggis’ Pumpkin & Spice Skyr yogurt is thick, like a Greek yogurt, and has a very real, not artificial, pumpkin flavor. I don’t necessarily recommend subbing any other brand of pumpkin yogurt unless you know it won’t be overly saccharine or fake flavored.