Nauruan Coconut Curry Pumpkin & Chickpea Braise – Authentic Nauru Recipe
Rich golden coconut curry simmered with sweet pumpkin and tender cabbage.
- Country of Origin
- 🇳🇷 Nauru (Micronesia, Oceania)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Cubed pumpkin, Chickpeas, Wilted cabbage ribbons, Curry powder, Coconut milk
Ingredients for Nauruan Coconut Curry Pumpkin & Chickpea Braise (4 Servings)
- 1.25 lbs (or 2.5 cups) cubed pumpkin, prepped into bite-sized pieces
- 1.5 cups chickpeas, washed and trimmed
- 1 cup wilted cabbage ribbons
- 1 medium onion and 3 cloves garlic, finely minced with curry powder
- 1.5 tbsp traditional Nauru seasoning (coconut milk, onion, garlic)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown cubed pumpkin for 5 minutes.
- Add minced onion, garlic, curry powder, and coconut milk, onion, garlic, stirring for 2 minutes until deeply aromatic.
- Add chickpeas and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in wilted cabbage ribbons right before serving warm.