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Creamy Pumpkin and Chickpeas Coconut Curry Recipe

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4.2 from 84 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Diet: Vegan

Description

This flavorful Pumpkin with Chickpeas and Coconut recipe is a hearty, comforting dish that combines tender roasted pumpkin cubes with crispy spiced chickpeas in a rich, aromatic coconut curry sauce. Perfect for a wholesome vegan meal served alongside rice or naan, it blends warming spices like garam masala, turmeric, and Kashmiri chili powder for a deliciously spiced dinner suitable for eight servings.

Ingredients

Roasted Pumpkin

  • 2 lbs pumpkin (peeled and cut into 1½-inch cubes, or 1½ lbs pre-cut)
  • 1 tablespoon extra-virgin olive oil (or 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 (or 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

  1. Prepare Roasted Pumpkin: Preheat the oven to 425°F and place the rack at the lowest level. Line a baking sheet with parchment paper. Peel and cut the pumpkin into 1½-inch cubes. Toss the cubes with olive oil, salt, garlic powder, chili powder, and garam masala in a large bowl. Spread them evenly on the prepared baking sheet and roast for about 30 minutes until tender and caramelized, tossing halfway through.
  2. Roast Chickpeas: Preheat the oven to 425°F again and line a baking sheet with parchment paper. Pat the cooked chickpeas dry on a clean kitchen towel to remove moisture and skins. Place them on the baking sheet, toss with olive oil and salt, and roast for 20 to 30 minutes until golden and crisp. While still warm, toss the chickpeas with garam masala and garlic powder for added flavor.
  3. Make the Curry Sauce: Heat olive oil in a medium pot over medium-high heat. Add the chopped onions and sauté for about 6 minutes until golden brown, stirring occasionally. Add grated garlic and ginger and sauté until fragrant, around 1 minute. Stir in garam masala, Kashmiri chili powder, turmeric, ground cumin, and ground coriander and cook for 30 seconds until aromatic.
  4. Add Tomato and Coconut Milk: Mix in tomato paste (or crushed tomatoes), coconut milk, and salt. Reduce heat and let the sauce simmer for about 10 minutes, stirring frequently until it thickens and darkens to a reddish-brown hue. For a smoother sauce, blend the mixture with water as needed.
  5. Combine Pumpkin and Seasonings: Stir in maple syrup, half of the chopped cilantro (or kasoori methi), and the roasted pumpkin cubes. Simmer the curry for an additional 8-10 minutes until the pumpkin is tender and the sauce is bubbling and thickened to your desired consistency, adjusting with water if necessary.
  6. Garnish and Serve: Serve the curry hot, topped with roasted chickpeas, a drizzle of ghee if desired, the remaining cilantro, and toasted coconut flakes. This dish pairs beautifully with rice or naan bread.

Notes

  • Microwaving the pumpkin for one minute before peeling and cutting softens it and makes the process easier.
  • Adjust the chili powder and garam masala according to your preferred spice level.
  • Using full-fat coconut milk gives the curry a creamy texture but you can use light coconut milk if a lower-fat version is desired.
  • Ghee is optional; you can substitute with more oil or leave it out for a vegan version.
  • Toasted coconut flakes add a lovely texture and nutty flavor as a garnish.
  • Roasting chickpeas until very crisp adds a delightful contrasting crunch to the tender pumpkin curry.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Indian-inspired

Find it online: https://saraflavors.com/creamy-pumpkin-and-chickpeas-coconut-curry-recipe/