What a way to celebrate fall with a savory pumpkin dish! Pumpkin curry with jerky is my childhood favorite. I believe you will love this too. Back home in Nepal, we used to make this during the pumpkin season. I’m thrilled to be making this dish in a very long time!  I added chickpeas to this recipe. It yields the perfect taste and texture with pumpkin.

Serves – 4 Cook Time – 20 to 25 min

Ingredients

• 3 cup cubed pumpkin
• 1 cup jerky
• 1 can chickpea
• 1 cup chopped onion
• 2 big cloves of garlic minced
• 4 cloves
• ½ stick cinnamon or a pinch of the powder
• ½ tbsp cumin powder
• ½  tsp turmeric powder
• ¼  tsp chili powder
• 2 tbsp of vegetable oil
• 2 ½ cup water
• Salt to taste

Process

1. In a heated pressure cooker add oil.
2. Fry the cloves and cinnamon stick in the oil. If using cinnamon powder, add it later with the rest of the spices.
3. Add the onion.
4. When the onion starts to turn golden brown, add pumpkin. Cook it for a couple of minutes.
5. Add salt, cumin, turmeric, and chili powder. Mix well and cook for another couple of minutes.
6. Add in water. Put the pressure cooker lid on. Let it cook for about 7 min.
7. Turn the stove off and let the curry hang in the pressure cooker for about 5 min.
8. Release the pressure and take the lid off. Turn the stove back on and add chickpeas to combine everything nice and warm.

Serve it with rice, naan, or tortilla.