Description
A flavorful Pumpkin Curry with Chickpeas and Coconut combines roasted pumpkin cubes, crispy roasted chickpeas, and a rich coconut-based curry sauce infused with aromatic spices. This comforting and vibrant dish is perfect for a cozy dinner and pairs wonderfully with rice or naan.
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
- 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)
- Toasted coconut flakes for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F and position a rack at the lowest level. Line a baking sheet with parchment paper.
- Prepare Pumpkin: Wash and dry the pumpkin, soften it by microwaving for one minute on high. Cut in half from the stem side, scoop out pulp and seeds using a metal spoon, then slice into 1-inch rounds. Peel off the skin with a vegetable peeler and cut into 1-inch cubes.
- Roast Pumpkin: Toss the pumpkin cubes in a bowl with olive oil, salt, garlic powder, chili powder, and garam masala. Spread them evenly on the prepared baking sheet and roast for about 30 minutes, tossing halfway through, until tender and caramelized on the edges.
- Prepare Chickpeas: Pat the cooked chickpeas dry using a clean kitchen towel, removing any loose skins. Spread them on a parchment-lined baking sheet and toss with olive oil and salt.
- Roast Chickpeas: Roast chickpeas in the oven for 20-30 minutes until golden and crisp. Once warm, toss with garam masala and garlic powder to coat evenly.
- Sauté Aromatics: Heat olive oil in a medium pot over medium-high heat. Add chopped onions and sauté for about 6 minutes until golden brown. Add grated garlic and ginger and sauté another minute until fragrant.
- Add Spices: Stir in garam masala, Kashmiri chili powder, turmeric, ground coriander, and ground cumin. Cook for about 30 seconds until the spices release their aroma.
- Make Sauce: Add tomato paste, coconut milk, and salt. Bring to a simmer and cook, stirring occasionally, until the sauce thickens and deepens in color, about 10 minutes. For a smoother consistency, blend the sauce with water as needed.
- Add Pumpkin and Season: Stir in maple syrup and half the chopped cilantro or kasoori methi. Add the roasted pumpkin cubes to the sauce, continue simmering for 8-10 minutes until pumpkin is cooked through and sauce is thick. Adjust consistency with water if necessary.
- Garnish and Serve: Serve the curry topped with roasted chickpeas, a drizzle of ghee (if using), remaining cilantro, and toasted coconut flakes. Enjoy hot with rice or naan.
Notes
- Microwaving the pumpkin slightly before cutting makes peeling and chopping easier.
- Adjust chili powder quantities according to your preferred spice level.
- Using kasoori methi adds an authentic fenugreek flavor, but cilantro works well as a substitute.
- Ghee adds richness but can be omitted for a dairy-free version.
- To make the sauce smoother, blend it partially or fully depending on texture preference.