Pumpkin and Chickpea Curry

Ingredients

• 2 tablespoons coconut oil
• 1/2 small yellow onion, finely chopped
• 3 large garlic cloves, minced
• 1-inch piece fresh ginger, peeled and minced
• 2 kaffir lime leaves or one 2-inch strip lime zest
• 2 tablespoons fresh lime juice
• 2 teaspoons ground turmeric
• 2 teaspoons ground coriander
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon crushed red pepper
• 3 cups (452g) pumpkin, cubed and peeled (about half a 3-pound pumpkin)
• 1 cup (237ml) low-sodium vegetable broth
• One 14.5-ounce can (400ml) coconut milk
• 1 tablespoon fish sauce, plus more to taste
• One 15-ounce can (439g) chickpeas, rinsed and drained
• 1/2 cup (25g) chopped cilantro leaves, plus small sprigs for garnish
• Optional, for serving
• Steamed brown rice
• Lime wedges

Directions

1. In a large deep skillet, heat the oil until simmering. Add the onion and cook over moderately low heat, stirring occasionally, until soft and translucent, 3–5 minutes. Do not let the onion brown. Add the garlic, ginger and kaffir lime leaves and cook, stirring, until tender, about 30 seconds. Add the spices and cook, stirring, until fragrant, about 30 seconds more.
2. Add the cubed pumpkin, vegetable broth, coconut milk and fish sauce and bring to a boil over moderately high heat. Reduce the heat to low and simmer for 10 minutes. Add the chickpeas and continue cooking until the chickpeas are heated through and the pumpkin is tender when pierced with a knife, but not falling apart, about 5 minutes more.
3. Add the lime juice and fold in the chopped cilantro. Season with more fish sauce to taste. Pile steamed brown rice into four shallow bowls, if using, and ladle the curry over the top. Garnish with cilantro sprigs and serve, passing lime wedges at the table.