Pumpkin Curry with Chickpeas and Coconut Recipe

Introduction

This pumpkin curry with chickpeas and coconut is a comforting, flavorful dish perfect for chilly evenings. Roasted pumpkin cubes and crispy chickpeas come together in a rich, spiced coconut sauce that’s both hearty and satisfying.

Ingredients

• 2 lbs pumpkin (peeled and cut into 1½-inch cubes, or 1½ lbs pre-cut)
• 1 tablespoon extra-virgin olive oil (avocado oil, or coconut oil)
• ¼ teaspoon salt
• 1 teaspoon garlic powder
• ¼ teaspoon chili powder
• ¼ teaspoon garam masala (or curry powder)
• 1½ cups cooked chickpeas (drained and rinsed)
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon salt (adjust per taste)
• 1 teaspoon garam masala (tandoori masala, paprika, and ground cumin or curry powder)
• ½ teaspoon garlic powder (optional)
• 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 (see note)
• 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. Step 1: Preheat the oven to 425°F and position the rack at the lowest level. Line a baking sheet with parchment paper.
2. Step 2: Prepare the pumpkin by peeling, cutting into 1½-inch cubes. To soften, microwave the pumpkin for 1 minute on high before cutting. Toss the pumpkin cubes with olive oil, salt, garlic powder, chili powder, and garam masala. Spread evenly on the baking sheet and roast for about 30 minutes, tossing halfway, until cooked through and caramelized at the edges.
3. Step 3: For the chickpeas, line another baking sheet with parchment paper. Pat the chickpeas dry with a clean towel, then spread them on the sheet. Toss with olive oil and salt. Roast for 20 to 30 minutes until golden and crisp, stirring if needed. While still warm, sprinkle with garam masala and garlic powder, tossing to coat.
4. Step 4: Heat olive oil in a medium pot over medium-high heat. Add the chopped onions and sauté until golden brown, about 6 minutes. Add grated garlic and ginger, cooking until fragrant, about 1 minute.
5. Step 5: Stir in garam masala, red chili powder, turmeric, ground coriander, and cumin. Cook for about 30 seconds until aromatic.
6. Step 6: Add tomato paste, coconut milk, and salt to the pot. Simmer, stirring regularly, until the sauce thickens and darkens in color, about 10 minutes. For a smoother sauce, blend with crushed tomatoes if using and add water gradually to adjust consistency.
7. Step 7: Stir in maple syrup and half the cilantro or dried fenugreek leaves. Add the roasted pumpkin and simmer for another 8 to 10 minutes until the pumpkin is soft and the sauce is thick and bubbling. Adjust the sauce’s thickness with a little water if needed.
8. Step 8: Serve the curry garnished with roasted chickpeas, a drizzle of ghee if using, remaining cilantro, and toasted coconut flakes.

Tips & Variations

• Microwaving the pumpkin before cutting softens it, making peeling and cubing easier.
• Use kasoori methi for a unique, slightly bitter aroma, or fresh cilantro for brightness.
• To make this dish vegan, omit ghee and use coconut or olive oil instead.
• Adjust the chili powder to control heat; Kashmiri chili powder adds color without too much heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh?

Fresh pumpkin provides better texture and flavor for roasting, but canned pumpkin can be used. Skip roasting and add canned pumpkin directly to the curry sauce, adjusting cooking time accordingly.

How spicy is this curry?

This curry has a mild to moderate heat level thanks to the chili powder and garam masala. You can adjust the spices to suit your taste, reducing chili powder for less heat or adding more for a spicier dish.

Pumpkin Curry with Chickpeas and Coconut Recipe

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★★★★★

4.7 from 140 reviews

This vibrant Pumpkin Curry with Chickpeas and Coconut is a hearty, flavorful dish that combines roasted pumpkin cubes and crispy chickpeas in a rich, spiced coconut milk sauce. Infused with aromatic garam masala, garlic, ginger, and a blend of warming spices, this vegan curry is perfect for cozy dinners and showcases comforting Indian-inspired flavors with a touch of sweetness from maple syrup and a creamy texture from coconut milk.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting, Stovetop
• Cuisine: Indian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

For 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)

For 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, or paprika, or ground cumin, or curry powder)
• ½ teaspoon garlic powder (optional)

For 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 full fat coconut milk (about 13.5 oz)
• 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. Roasted Pumpkin: Preheat the oven to 425°F and position the rack at the lowest level. Line a baking sheet with parchment paper. Peel and cut the pumpkin into 1½-inch cubes, tossing them in a bowl with olive oil, salt, garlic powder, chili powder, and garam masala. Spread on the baking sheet and roast for about 30 minutes, turning once halfway through until caramelized and tender.
2. Roasted Chickpeas: Increase oven temperature to 425°F if needed and line another baking sheet with parchment paper. Pat the chickpeas dry on a kitchen towel to remove moisture and skins. Toss chickpeas with olive oil and salt, then spread evenly on the baking sheet. Roast for 20 to 30 minutes until golden and crisp, stirring occasionally. While warm, toss with garam masala and optional garlic powder for extra flavor.
3. Prepare Curry Sauce: Heat olive oil in a medium pot over medium-high heat. Add chopped onions and sauté until golden brown, around 6 minutes. Stir in grated garlic and ginger, cooking until fragrant, about 1 minute. Add garam masala, Kashmiri chili powder, turmeric, cumin, and coriander; cook and stir for 30 seconds until aromatic.
4. Cook the Sauce: Mix in tomato paste and coconut milk along with salt. Let it simmer gently, stirring frequently, until the sauce thickens and deepens in color, about 10 minutes. For a smoother texture, transfer to a blender and blend, adding water a tablespoon at a time until desired consistency is reached.
5. Add Pumpkin and Simmer: Stir in maple syrup, half the cilantro (or kasoori methi), and the roasted pumpkin cubes. Simmer the curry for 8 to 10 minutes until the pumpkin is fully cooked and the sauce is thick and bubbling. Adjust consistency by adding water if necessary.
6. Serve: Spoon the curry into bowls and top with the roasted chickpeas, a drizzle of ghee (optional), remaining cilantro, and toasted coconut flakes for garnish. Serve immediately for a comforting and flavorful meal.

Notes

• If using crushed tomatoes instead of tomato paste, blend the sauce for a smoother texture and add water gradually to adjust consistency.
• Kashmiri red chili powder adds vibrant color with mild heat; substitute with regular chili powder if unavailable.
• Ghee is optional but adds a rich, buttery flavor; use coconut oil for a vegan option.
• Save pumpkin seeds for roasting as a crunchy snack.
• Adjust salt and spices to taste to accommodate dietary preferences.

Keywords: Pumpkin curry, chickpea curry, coconut curry, roasted pumpkin, vegan curry, Indian curry, fall recipes