In this vibrant Pumpkin Curry with Chickpeas and Coconut, roasted pumpkin combines beautifully with a rich coconut sauce, making it a delightful dish for any occasion. Whether you’re hosting a holiday gathering or enjoying a cozy weeknight dinner, this recipe’s unique blend of flavors will satisfy everyone at the table. The creamy texture and aromatic spices create a comforting meal that is both nutritious and delicious.

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and accessible ingredients, this curry can be whipped up in under an hour.
• Flavorful Harmony: The combination of sweet pumpkin and spicy chickpeas creates a perfect balance of flavors.
• Versatile Dish: Perfect as a main course or served alongside rice or naan for a complete meal.
• Healthy Ingredients: Packed with nutrients, this recipe is dairy-free and gluten-free, making it suitable for various diets.
• Impressive Presentation: The colorful ingredients make for an eye-catching dish that will impress your guests.

Tools and Preparation

To make this Pumpkin Curry with Chickpeas and Coconut, you’ll need some essential tools to ensure everything goes smoothly.

Essential Tools and Equipment

• Cutting board
• Chef’s knife
• Large pot or Dutch oven
• Baking sheet
• Mixing spoon

Importance of Each Tool

• Cutting board: Provides a safe surface for chopping vegetables efficiently.
• Chef’s knife: Ensures precise cuts for even cooking and presentation.
• Large pot or Dutch oven: Ideal for simmering the curry evenly while blending all the flavors together.
• Baking sheet: Perfect for roasting the pumpkin and chickpeas to achieve that desired crispiness.

this recipe

Ingredients

For the 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)

For the 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)

For the 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)

For Serving

• 2 tablespoons chopped cilantro (or ½ teaspoon kasoori methi (dried fenugreek leaves))
• Toasted coconut flakes

How to Make Pumpkin Curry with Chickpeas and Coconut

Step 1: Roast the Pumpkin

Preheat your oven to 400°F (200°C). On a baking sheet, toss the pumpkin cubes with olive oil, salt, garlic powder, chili powder, and garam masala. Spread them out evenly on the sheet. Roast in the oven for about 25 minutes until tender.

Step 2: Prepare Roasted Chickpeas

While the pumpkin is roasting, coat cooked chickpeas in olive oil, salt, and garam masala. Spread them on another baking sheet and roast alongside the pumpkin for about 15 minutes until crispy.

Step 3: Cook the Curry Base

In a large pot or Dutch oven over medium heat, add olive oil. Sauté chopped onion until translucent. Stir in grated garlic and ginger; cook until fragrant. Add garam masala, Kashmiri red chili powder, turmeric, cumin, coriander; stir well to combine.

Step 4: Combine Ingredients

Add tomato paste or crushed tomatoes to the pot along with salt. Pour in coconut milk and maple syrup. Bring to a gentle simmer.

Step 5: Finish the Dish

Once the pumpkin is done roasting, add it to the curry sauce. Stir gently to combine everything nicely. Let it simmer on low heat for about 5 minutes.

Step 6: Serve

Spoon the curry into bowls. Top with roasted chickpeas, cilantro, and toasted coconut flakes before serving warm alongside rice or naan if desired. Enjoy your delicious Pumpkin Curry with Chickpeas and Coconut!

How to Serve Pumpkin Curry with Chickpeas and Coconut

Serving Pumpkin Curry with Chickpeas and Coconut can elevate your meal experience. This dish pairs well with various accompaniments, enhancing its rich flavors and creamy texture.

With Rice

• Basmati Rice: Fluffy basmati rice complements the curry’s creaminess.
• Coconut Rice: Infuse your rice with coconut for a tropical twist.

With Bread

• Naan Bread: Soft naan is perfect for scooping up the curry.
• Roti or Chapati: Whole grain options provide a hearty base.

As a Bowl Meal

• Grain Bowl: Serve the curry over quinoa or brown rice topped with fresh herbs.
• Salad Bowl: Add mixed greens for a refreshing contrast to the warm curry.

How to Perfect Pumpkin Curry with Chickpeas and Coconut

To make your Pumpkin Curry with Chickpeas and Coconut even better, consider these helpful tips.

• Use Fresh Ingredients: Fresh spices and herbs enhance the flavor profile significantly.
• Adjust Spice Levels: Customize the heat by adding more chili powder or less according to taste.
• Balance Sweetness: Maple syrup adds sweetness; adjust to your preference.
• Creamy Consistency: For a thicker sauce, simmer it longer before serving.

Best Side Dishes for Pumpkin Curry with Chickpeas and Coconut

Pairing side dishes with your Pumpkin Curry can create a delightful meal experience. Here are some excellent options:

1. Steamed Vegetables: Broccoli or green beans add color and nutrition.
2. Cucumber Raita: A cooling yogurt-based side that balances spices beautifully.
3. Lentil Salad: A hearty salad rich in protein that complements the curry’s flavors.
4. Spiced Potato Wedges: Crispy wedges seasoned with cumin and coriander make a great pairing.
5. Quinoa Pilaf: Fluffy quinoa cooked with spices offers a nutritious base for the curry.
6. Fruit Chaat: A tangy fruit salad can provide a refreshing contrast to the warm dish.

Common Mistakes to Avoid

When making Pumpkin Curry with Chickpeas and Coconut, it’s easy to overlook some important steps. Here are common mistakes to avoid for the best results.

• Skipping the Roasting: Not roasting the pumpkin can lead to a lack of depth in flavor. Always roast your pumpkin for a richer taste.
• Ignoring Spice Measurements: Over or underestimating spices can ruin the balance of flavors. Always measure carefully and adjust according to your taste.
• Using Low-Quality Coconut Milk: Subpar coconut milk can affect the creaminess of your curry. Choose full-fat coconut milk for a luxurious texture.
• Not Rinsing Chickpeas: Using canned chickpeas without rinsing can add excess sodium. Always rinse them well before use.
• Overcooking the Sauce: Cooking too long can lead to a burnt taste. Allow just enough time for flavors to meld without overdoing it.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keeps well for up to 5 days in the fridge.

Freezing Pumpkin Curry with Chickpeas and Coconut

• Use freezer-safe containers or heavy-duty freezer bags.
• Can be frozen for up to 3 months.

Reheating Pumpkin Curry with Chickpeas and Coconut

• Oven: Preheat to 350°F (175°C) and heat covered for about 20 minutes until warm.
• Microwave: Heat in a microwave-safe bowl on medium power for 2–3 minutes, stirring occasionally.
• Stovetop: Warm in a saucepan over medium heat, stirring frequently until heated through.

Frequently Asked Questions

Here are some common questions regarding Pumpkin Curry with Chickpeas and Coconut:

What makes this Pumpkin Curry with Chickpeas and Coconut special?

This curry blends sweet pumpkin with creamy coconut milk and spices, creating a comforting dish perfect for any occasion.

Can I customize this recipe?

Absolutely! You can add vegetables like spinach or kale, or substitute chickpeas with lentils for variety.

Is Pumpkin Curry with Chickpeas and Coconut vegan?

Yes, this recipe is entirely plant-based since it uses coconut milk instead of dairy.

How spicy is this dish?

The spice level can be adjusted by modifying the amount of chili powder used. Start small and increase as desired.

What can I serve with Pumpkin Curry?

Serve it alongside rice, quinoa, or naan bread for a complete meal that balances flavors wonderfully.

Final Thoughts

Pumpkin Curry with Chickpeas and Coconut is not only delicious but also versatile. It’s perfect for both cozy weeknight dinners and festive gatherings. Feel free to customize it by adding your favorite vegetables or adjusting spices to suit your palate. Give it a try, and enjoy the comforting warmth of this delightful curry!

Print

Pumpkin Curry with Chickpeas and Coconut

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• Author: Adeline
• Total Time: 55 minutes
• Yield: Serves approximately 6

Print Recipe

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Description

Savor the warmth of our delightful Pumpkin Curry with Chickpeas and Coconut, a dish that combines roasted pumpkin with aromatic spices and creamy coconut milk. This vibrant curry is perfect for any occasion, whether you’re hosting a festive gathering or enjoying a cozy weeknight dinner. It features a rich blend of flavors that’s both comforting and nutritious, making it an ideal choice for plant-based eaters and curry lovers alike.

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Ingredients

Scale 1x2x3x

• 2 lbs pumpkin (peeled and cubed)
• 1½ cups cooked chickpeas
• 1 can coconut milk
• 1 large onion
• Garlic and ginger (grated)
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon salt
• 1 teaspoon garlic powder
• ¼ teaspoon chili powder
• ½ teaspoon garam masala
• 2 tablespoons olive oil
• 1½ tablespoons grated garlic
• 1½ tablespoons grated ginger
• 1½ teaspoons garam masala
• ½ teaspoon Kashmiri red chili powder
• ½ teaspoon turmeric
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 6 tablespoons tomato paste
• 1 teaspoon salt
• 1 tablespoon maple syrup
• 2 tablespoons chopped cilantro
• Toasted coconut flakes

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Instructions

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, garlic powder, chili powder, and garam masala. Roast on a baking sheet for about 25 minutes until tender.
2. Meanwhile, coat chickpeas in olive oil and garam masala. Spread on another baking sheet and roast alongside the pumpkin for about 15 minutes until crispy.
3. In a large pot, heat olive oil over medium heat. Sauté chopped onion until translucent. Add garlic and ginger; cook until fragrant.
4. Stir in spices, then add tomato paste and salt. Pour in coconut milk and bring to a simmer.
5. Combine roasted pumpkin into the sauce; simmer on low for about 5 minutes.
6. Serve warm topped with roasted chickpeas and fresh cilantro.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Baking
• Cuisine: Indian

Nutrition

• Serving Size: 1 bowl (about 300g)
• Calories: 390
• Sugar: 6g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 11g
• Protein: 8g
• Cholesterol: 0mg

Keywords: Customize spice levels by adjusting chili powder. For added nutrition, incorporate spinach or kale into the curry.