Coconut Chickpea Pumpkin Curry

Ingredients

3 tbsp cooking oil

1 large onion, chopped

3 jalapenos, seeded and thinly sliced

1 bay leaf

1 knob ginger (1½ tsp powder)

4 garlic cloves, minced (2 tsp)

1 tsp ground cumin

1 ½ tsp garam masala

½ tsp ground turmeric

½ tsp cayenne

2 (15 oz) cans chickpeas, rinsed

1 (13.5 oz) can coconut milk

1 (13.5 oz) can pumpkin puree

½ cup water

1 ½ tsp salt

1 lb chicken cooked (optional)

3 potatoes, cubed (optional)

¾ cup chopped cilantro

2-3 tbsp fresh lime juice

Heat oil in a large pot over medium-high heat. Stir in onion, jalapeno and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.
Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in cumin, garam masala, turmeric and cayenne; cook for an additional 30 seconds.
Stir in chickpeas, coconut milk, pumpkin, ½ cup water, and salt. Add potatoes and chicken. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld (Add more water if it starts to look too thick). Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.

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