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