Description
A flavorful and hearty Pumpkin Curry with Chickpeas and Coconut combines roasted pumpkin cubes and crispy spiced chickpeas in a rich, creamy coconut curry sauce. Infused with garam masala, turmeric, and tomato paste, this comforting dish is perfect for a cozy dinner and pairs wonderfully with rice or naan.
Ingredients
Scale
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, 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, 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
- Roast Pumpkin: Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the peeled and cubed pumpkin 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 through, until the pumpkin is tender and caramelized at the edges.
- Roast Chickpeas: Pat the cooked chickpeas dry on a clean towel to remove moisture and loose skins. Toss them with olive oil and salt, then spread on a parchment-lined baking sheet. Roast at 425°F for 20–30 minutes until golden and crisp. While still warm, toss with garam masala and optionally garlic powder for extra flavor.
- Prepare the Curry Sauce: Heat olive oil in a medium pot over medium-high heat. Sauté chopped onions until golden brown, about 6 minutes. Add grated garlic and ginger and cook until fragrant, about 1 minute. Stir in garam masala, Kashmiri chili powder, turmeric, cumin, and coriander and cook for 30 seconds to release aromas.
- Add Tomatoes and Coconut Milk: Stir in tomato paste (or crushed tomatoes), coconut milk, and salt. Let the sauce simmer for about 10 minutes until it thickens and deepens in color, stirring occasionally. For a smoother texture, blend the sauce gently with a blender, adding water tablespoon by tablespoon if needed.
- Combine Pumpkin and Sauce: Add maple syrup, half of the chopped cilantro (or kasoori methi), and roasted pumpkin cubes to the curry sauce. Simmer for another 8–10 minutes to meld flavors and heat the pumpkin through. Adjust sauce consistency by adding water if it’s too thick.
- Serve and Garnish: Serve the curry hot, topped with roasted chickpeas, a drizzle of optional ghee, remaining cilantro, and toasted coconut flakes. Pair it with steamed rice or warm naan bread for a complete meal.
Notes
- Kashmiri red chili powder adds color and mild heat; you can substitute with paprika for less heat.
- Microwaving the pumpkin briefly before cutting helps soften the flesh and makes peeling easier.
- To make this dish vegan, omit ghee or use a plant-based butter alternative.
- Roasting chickpeas adds a lovely crunch, but if short on time, you can add them uncooked as a topping.
- Kasoori methi (dried fenugreek leaves) adds a unique aroma but can be omitted if unavailable.
- The curry sauce can be stored in the fridge for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting, Sautéing, Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 470 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 5 mg
Keywords: pumpkin curry, chickpea curry, coconut curry, vegetarian curry, Indian-inspired pumpkin recipe, healthy pumpkin dish, roasted pumpkin curry, chickpeas and pumpkin, creamy pumpkin curry
