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RECIPE + PAIRING

Spicy Pumpkin Coconut Curry with Chickpeas

WHY THE PARING WORKS

The Cucumber Lime Mojito’s cooling cucumber and citrus notes cut through the creamy coconut milk and soften the curry’s warming chili heat.

INGREDIENTS

  • 1 tablespoon coconut or avocado oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons red curry paste
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1 can pumpkin purée, 15 ounces
  • 1 can full-fat coconut milk, 13.5 ounces
  • 1 cup vegetable broth
  • 1 can chickpeas, drained and rinsed
  • 3 cups baby spinach
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon maple syrup
  • Cooked jasmine rice
  • Cilantro and sliced red chile for garnish

INSTRUCTIONS

  1. Heat the oil in a large skillet or Dutch oven over medium heat.
  2. Add the onion and bell pepper. Cook for 5–6 minutes, until softened.
  3. Add the garlic, ginger, curry paste, cumin and turmeric. Cook for one minute.
  4. Stir in the pumpkin, coconut milk and vegetable broth until smooth.
  5. Add the chickpeas and bring the curry to a gentle simmer.
  6. Cook uncovered for 12–15 minutes, stirring occasionally, until thickened.
  7. Fold in the spinach and cook until wilted.
  8. Stir in the soy sauce, lime juice and maple syrup. Adjust the seasoning