Pumpkin Curry
A flavorful and hearty pumpkin curry with chickpeas, aromatic spices, and coconut milk, perfect for a cozy meal.
Ingredients
Pumpkin
- 2 lbs pumpkin, peeled and cut into 1½-inch cubes
- 1 tablespoon olive oil
- 0.25 teaspoon salt (for pumpkin)
- 1 teaspoon garlic powder (for pumpkin)
- 0.25 teaspoon chili powder
- 0.25 teaspoon garam masala
Chickpeas
- 1.5 cups cooked chickpeas, drained and rinsed
- 1 tablespoon olive oil (for chickpeas)
- 0.25 teaspoon salt (for chickpeas)
- 1 teaspoon garam masala (for chickpeas)
- 0.5 teaspoon garlic powder (optional, for chickpeas)
Curry Sauce
- 2 tablespoons olive oil (for curry sauce)
- 1 large onion, finely chopped
- 1.5 tablespoons grated garlic
- 1.5 tablespoons grated ginger
- 1.5 teaspoons garam masala (for curry sauce)
- 0.5 teaspoon Kashmiri red chili powder
- 0.5 teaspoon turmeric
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 6 tablespoons tomato paste (or 8 oz crushed tomatoes)
- 1 teaspoon salt (for curry sauce)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon maple syrup
- 1 tablespoon ghee (optional)
- 2 tablespoons chopped cilantro (or 1/2 teaspoon kasoori methi)
- 2 tablespoons toasted coconut flakes (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Microwave pumpkin for 1 minute, then peel, seed, and cube.
- Toss pumpkin with olive oil, salt, garlic powder, chili powder, and garam masala. Roast 30 minutes, turning halfway.
- Pat dry chickpeas, toss with olive oil, salt, and roast 20–30 minutes until crispy. Toss with garam masala and garlic powder while warm.
- In a pot, heat olive oil and sauté onions until golden. Add garlic and ginger; cook until fragrant.
- Add spices, tomato paste, coconut milk, and salt. Simmer until thickened, about 10 minutes. Blend if desired.
- Stir in maple syrup, cilantro, and roasted pumpkin. Simmer 8–10 minutes. Serve topped with chickpeas, ghee, cilantro, and coconut flakes.
Notes
For extra flavor, garnish with fresh cilantro and toasted coconut flakes.