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Pumpkin Curry with Chickpeas and Coconut Recipe

Pumpkin Curry with Chickpeas and Coconut Recipe
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★★★★★

5.3 from 9 reviews

A flavorful and hearty Pumpkin Curry with Chickpeas and Coconut, combining roasted pumpkin cubes and crispy chickpeas in a rich, spiced coconut milk sauce. This comforting vegetarian dish blends warm spices like garam masala, turmeric, and cumin with fragrant ginger and garlic, perfect for a cozy meal served with rice or naan.

Ingredients

Scale

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, about 13.5 oz)
  • 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

  1. Preheat and Prepare: Preheat your oven to 425°F and line a baking sheet with parchment paper. Position the oven rack at the lowest level.
  2. Prepare the Pumpkin: Wash and dry the pumpkin. Microwave it for one minute on high to soften it. Carefully cut the pumpkin in half from the stem, scoop out seeds and pulp. Slice halves into 1-inch rounds, peel skin with a vegetable peeler, then cut slices into 1-inch cubes.
  3. Roast Pumpkin: Toss pumpkin cubes with olive oil, salt, garlic powder, chili powder, and garam masala in a large bowl. Spread evenly on the prepared baking sheet and roast for about 30 minutes, tossing halfway through, until cubes are tender and caramelized on edges.
  4. Prepare Chickpeas: Pat chickpeas dry with a clean towel to remove skins. Toss them on a parchment-lined baking sheet with olive oil and salt.
  5. Roast Chickpeas: Roast chickpeas at 425°F for 20 to 30 minutes until golden brown and crispy. Toss warm chickpeas with garam masala and garlic powder.
  6. Sauté Aromatics and Spices: 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 cook for 1 minute until fragrant. Stir in garam masala, red chili powder, turmeric, cumin, and coriander, cooking for 30 seconds to release aromas.
  7. Cook Curry Sauce: Add tomato paste, coconut milk, and salt. Let simmer, stirring regularly for 10 minutes until sauce thickens and deepens to a reddish-brown color. For smoother sauce, blend with crushed tomatoes and water as needed.
  8. Add Pumpkin and Season: Stir in maple syrup, half the chopped cilantro or kasoori methi, and the roasted pumpkin cubes. Simmer for 8 to 10 minutes until pumpkin is tender and sauce is thick and bubbling. Adjust consistency with small amounts of water if needed.
  9. Garnish and Serve: Top curry with roasted chickpeas, optional ghee, remaining cilantro, and toasted coconut flakes. Serve hot alongside rice or naan bread for a complete meal.

Notes

  • If using crushed tomatoes instead of tomato paste, blend the sauce and add water gradually to reach desired thickness.
  • Kashmiri red chili powder adds color and mild heat; adjust amount to preference.
  • Ghee adds richness but can be omitted or substituted with additional oil for vegan option.
  • To toast coconut flakes, simply dry fry them in a skillet over medium heat until golden and fragrant.
  • Leftover curry stores well refrigerated for up to 3 days and freezes nicely for up to 2 months.
  • For gluten-free, ensure ingredients like garam masala and tomato paste have no additives containing gluten.

Nutrition

Keywords: pumpkin curry, chickpea curry, coconut curry, vegetarian curry, Indian curry, vegan option, roasted pumpkin, spiced chickpeas

Find it online: https://victoriablair.com/pumpkin-curry-with-chickpeas-and-coconut-recipe/