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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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/pumpkin-curry-with-chickpeas-and-coconut-recipe/