Description
Pumpkin Curry with Chickpeas and Coconut
This Pumpkin Curry combines the smoky flavor of roasted pumpkin with a creamy butter chicken-style coconut sauce. Topped with crunchy roasted chickpeas, toasted coconut flakes, and cilantro, this dish balances sweet, savory, and spicy notes. Perfect for a cozy weeknight dinner or a festive holiday spread, it’s a comforting, wholesome meal packed with flavor and nutrients. Pair it with rice, naan, or quinoa for a complete experience.
2 lbs pumpkin, peeled and cubed
1½ cups cooked chickpeas
1 large onion, finely chopped
6 tbsp tomato paste
1 can coconut milk (full fat)
1½ tbsp garlic and ginger, grated
1½ tsp garam masala
½ tsp turmeric, cumin, coriander, chili powder
1 tbsp olive oil
1 tbsp maple syrup
Salt to taste
Toasted coconut flakes (optional)
Directions:
1. Roast pumpkin and chickpeas with spices at 425°F.
2. Prepare a coconut curry sauce with sautéed onions, garlic, and spices.
3. Simmer roasted pumpkin in the sauce until tender.
4. Garnish with chickpeas, coconut flakes, and cilantro.
Prep Time: 15 mins
Kcal: 209 per serving
Step-by-Step Guide
1. Roast the Pumpkin & Chickpeas: Preheat oven to 425°F. Toss cubed pumpkin and 1 cup of the chickpeas with 1 tbsp olive oil, ½ tsp each of cumin and chili powder, and salt. Spread on a baking sheet and roast for 25-30 minutes until pumpkin is tender and chickpeas are crispy.
2. Build the Curry Base: In a large pot or deep skillet, heat 1 tbsp oil over medium heat. Sauté the chopped onion until soft and golden, about 5-7 minutes. Add the grated garlic and ginger and cook for 1 minute until fragrant.
3. Bloom the Spices: Stir in the garam masala, turmeric, coriander, and remaining cumin and chili powder. Cook for 30 seconds to release their oils. Add the tomato paste and cook for 2 minutes, stirring constantly.
4. Create the Creamy Sauce: Pour in the full can of coconut milk and ½ cup of water. Stir well to combine with the spice paste. Add the maple syrup and salt to taste. Bring to a gentle simmer.
5. Combine and Finish: Gently fold in the roasted pumpkin cubes. Let the curry simmer for 5-10 minutes to allow the flavors to meld and the pumpkin to absorb the sauce. The sauce will thicken slightly.
Serving Suggestions
Serve this rich curry hot over a bed of fluffy basmati rice or with warm naan bread for dipping. For a healthier twist, try it with quinoa or cauliflower rice. A side of cooling cucumber raita or a simple green salad balances the dish’s warmth. Garnish generously with the reserved roasted chickpeas, toasted coconut flakes, and fresh cilantro for contrasting texture and freshness.
How-to Summary
This pumpkin curry is built in two key stages: roasting and simmering. First, roast spiced pumpkin and chickpeas for deep flavor and texture. Second, create a creamy coconut curry base by sautéing onions, blooming spices, and simmering with tomato paste and coconut milk. Finally, combine the roasted pumpkin with the sauce and garnish with the crispy chickpeas and toppings.
Frequently Asked Questions
Can I use canned pumpkin instead? No, canned pumpkin purée will make the sauce too thick and lacks the texture of roasted cubes. For a shortcut, use pre-cut fresh pumpkin or squash like butternut.
How can I make this curry spicier? Increase the chili powder to 1 tsp, add a finely chopped fresh chili when sautéing the onions, or stir in ¼ tsp of cayenne pepper with the other spices.
Is this curry freezer-friendly? Yes, the curry (without the chickpea and coconut garnishes) freezes well for up to 3 months. Thaw overnight and reheat gently, adding a splash of water or coconut milk to refresh the consistency.
What can I substitute for coconut milk? For a lighter version, use light coconut milk. For a nut-based alternative, cashew cream (blended soaked cashews with water) works well, though the flavor profile will change.
My sauce is too thin. How can I thicken it? Let it simmer uncovered for an additional 5-10 minutes. You can also mash a few of the pumpkin cubes against the side of the pot to naturally thicken the sauce.
Common Mistakes to Avoid
- Overcrowding the Baking Sheet: Ensure pumpkin and chickpeas are in a single layer for proper roasting and crispiness.
- Not Blooming the Spices: Sautéing the dried spices in oil for 30 seconds is crucial to unlock their full flavor and avoid a raw, gritty taste.
- Using Light Coconut Milk Unadjusted: Light coconut milk is thinner. If using it, simmer the sauce longer to reduce or add 1 tbsp of tomato paste or cashew butter for creaminess.
- Overcooking the Pumpkin in the Sauce: Add the roasted pumpkin at the end and simmer just to warm through. Prolonged simmering can make it mushy.
Conclusion
This Pumpkin Curry with Chickpeas and Coconut is a celebration of autumn flavors, masterfully combining creamy, spicy, sweet, and smoky elements. Its straightforward two-part cooking process yields a deeply satisfying and impressive dish perfect for any occasion. By following the detailed steps and avoiding common pitfalls, you can consistently create a restaurant-worthy, nutrient-packed meal that will become a staple in your recipe collection. Enjoy the comforting warmth and complex flavors in every bite.