Description
This Pumpkin Curry with Chickpeas and Coconut is a delicious and comforting Indian-inspired dish that combines the earthy sweetness of roasted pumpkin with the creaminess of coconut milk and the warm flavors of garam masala. Topped with crispy roasted chickpeas and a medley of aromatic spices, this curry is a perfect main course for a cozy dinner.
Ingredients
Roasted Pumpkin
- 2 lbs pumpkin, peeled and cut into 1½-inch cubes, or 1½ lbs pre-cut
- 1 tablespoon extra-virgin olive oil, avocado oil, or coconut oil
- ¼ teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ teaspoon garam masala or curry powder
Roasted Chickpeas
- 1½ cups cooked chickpeas, drained and rinsed
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon salt, adjust per taste
- 1 teaspoon garam masala, tandoori masala, paprika, and ground cumin, or curry powder
- ½ teaspoon garlic powder, optional
Curry Sauce
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1½ tablespoons grated garlic
- 1½ tablespoons grated ginger
- 1½ teaspoons garam masala or curry powder
- ½ teaspoon Kashmiri red chili powder, see note
- ½ teaspoon turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 6 tablespoons tomato paste or 8 oz crushed tomatoes
- 1 teaspoon salt, or to taste
- 1 can coconut milk, full fat
- 1 tablespoon maple syrup
- 1 tablespoon ghee, optional
- 2 tablespoons chopped cilantro or ½ teaspoon kasoori methi (dried fenugreek leaves)
Garnish (optional)
- Toasted coconut flakes
Instructions
- Roasted Pumpkin
Prep: Preheat oven to 425°F and position the rack at the lowest level. Line a baking sheet with parchment paper.
Peel and Cut Pumpkin: Wash and dry the pumpkin, then microwave for one minute on high to soften. Cut the pumpkin in half with a sharp knife, starting from the stem side. Use a large metal spoon to remove pulp and seeds, saving seeds for roasting if desired. Cut each pumpkin half into 1-inch-thick round slices, discarding the ends. Peel the skin off with a vegetable peeler, then cut each slice into 1-inch cubes.
Roast Pumpkin: In a large bowl, toss pumpkin cubes with olive oil, salt, garlic powder, chili powder, and garam masala. Arrange cubes on the prepared baking sheet and bake until well-cooked and edges caramelize, about 30 minutes, tossing halfway through.
- Roasted Chickpeas
Prep: Preheat the oven to 425°F and line a baking sheet with parchment paper.
Mix: Spread chickpeas on a clean kitchen towel and pat them dry, removing any loose skins. Transfer the chickpeas to the baking sheet and toss with olive oil and salt.
Oven: Roast chickpeas until golden brown and crisp, for about 20 to 30 minutes. Increase time if needed to make them more crispy. Remove from the oven and, while still warm, toss with garam masala and garlic powder.
- Curry Sauce
Saute Aromatics and Spices: Heat oil in a medium cooking pot over medium-high heat. Add the onions and sauté until they turn golden brown, stirring occasionally, which takes about 6 minutes. Add grated garlic and ginger, sauté until fragrant, around 1 minute. Then add garam masala, chili powder, turmeric, ground coriander, and ground cumin. Stir and cook until aromatic, approximately 30 seconds.
Cook the Sauce: Stir in tomato paste, coconut milk, and salt. Let the mixture simmer until the sauce thickens and turns reddish-brown, stirring regularly, for about 10 minutes. If using crushed tomatoes or desiring a smoother consistency, transfer the mixture to a blender. Blend until smooth, adding water tablespoon at a time, as needed.
Season and Add Pumpkin: Add maple syrup, half the cilantro or crushed kasoori methi, and the roasted pumpkin. Simmer until the pumpkin is cooked through and the sauce is thick and bubbling, for an additional 8-10 minutes. Adjust the consistency by adding water little by little.
Garnish and Serve: Top with roasted chickpeas, ghee, remaining cilantro, and toasted coconut flakes. Serve hot with rice or naan.
Notes
- Make-Ahead Tips: The roasted chickpeas can be prepared in advance and stored in an airtight container at room temperature. Re-crisp in the oven for a few minutes if needed.
- Meal Prep: This curry is excellent for meal prep. Prepare the roasted pumpkin and chickpeas ahead of time, and store the curry sauce separately. Combine when ready to serve.
- Storage Instructions: Store any leftover curry in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding water to adjust consistency.
- Freezing: While the curry can be frozen, it’s recommended to freeze the components separately. Thaw and reheat for a quick meal.
- The recipe is very adaptable to make variations to suit your dietary preferences.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking, Sauteing, Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 Portion
- Calories: 209 kcal
- Sugar: 7g
- Sodium: 664mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
