Description
This pumpkin curry is a flavorful and comforting dish that combines roasted pumpkin with a creamy coconut curry sauce, topped with crispy roasted chickpeas. It’s perfect for a cozy dinner or a festive meal, and it’s vegan, gluten-free, and packed with nutrients.
Ingredients
Scale
- 2 lbs pumpkin, peeled and cut into 1½-inch cubes (or 1½ lbs pre-cut)
- 1 tbsp extra-virgin olive oil (or avocado/coconut oil)
- ¼ tsp salt
- 1 tsp garlic powder
- ¼ tsp chili powder
- ¼ tsp garam masala (or curry powder)
- 1½ cups cooked chickpeas, drained and rinsed
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt (adjust per taste)
- 1 tsp garam masala
- ½ tsp garlic powder (optional)
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1½ tbsp grated garlic
- 1½ tbsp grated ginger
- 1½ tsp garam masala (or curry powder)
- ½ tsp Kashmiri red chili powder
- ½ tsp turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- 6 tbsp tomato paste (or 8 oz crushed tomatoes)
- 1 tsp salt (or to taste)
- 1 can full-fat coconut milk
- 1 tbsp maple syrup
- 1 tbsp ghee (optional)
- 2 tbsp chopped cilantro (or ½ tsp kasoori methi)
- Toasted coconut flakes (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Microwave the pumpkin for 1 minute to soften, then cut in half and remove the seeds. Peel the skin and slice the pumpkin into cubes.
- Toss the pumpkin cubes with olive oil, garlic powder, chili powder, and garam masala. Arrange on the baking sheet and roast for 30 minutes, flipping halfway.
- Pat the chickpeas dry, toss with olive oil and salt, and roast for 20-30 minutes, adjusting the time for desired crispiness. Toss with garam masala and garlic powder when done.
- In a large pot, heat olive oil and sauté the onion until golden brown (about 6 minutes). Add grated ginger and garlic, and cook until fragrant.
- Add garam masala, chili powder, turmeric, cumin, and coriander to the onions. Cook for another 30 seconds.
- Stir in the tomato paste, coconut milk, and salt, then simmer for 10 minutes until the sauce thickens.
- For a smoother curry, blend the sauce and add water to adjust the consistency if needed.
- Add the maple syrup, cilantro (or kasoori methi), and roasted pumpkin. Simmer for another 8-10 minutes, adjusting the thickness by adding water if necessary.
- Serve with roasted chickpeas, ghee, and toasted coconut flakes on top. Enjoy with rice or naan!
Notes
- Make sure to roast the pumpkin until the edges are caramelized for the best flavor.
- If you prefer a smoother curry, you can blend the sauce before adding the roasted pumpkin.
- You can prepare the roasted pumpkin and chickpeas in advance for meal prep. Store them separately in airtight containers.
- If you’re looking for a spicier curry, increase the amount of chili powder or add more garam masala.
- The curry can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stove or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion
- Calories: 209 kcal
- Sugar: 7g
- Sodium: 664mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg