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Pumpkin Curry with Chickpeas and Coconut

Pumpkin Curry with Chickpeas and Coconut
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Pumpkin Curry with Chickpeas and Coconut is a delightful, creamy dish that brings together the natural sweetness of roasted pumpkin and the rich, velvety texture of coconut milk. This vegan curry is not only comforting but also packed with nutrition, making it perfect for a cozy weeknight dinner or an inviting holiday meal. With a blend of warm spices and the added crunch of roasted chickpeas, this recipe is sure to please everyone at your table. Serve it over fluffy rice or with warm naan for a complete experience. Easy to prepare and full of flavor, this hearty dish will become a favorite in your culinary repertoire.

Ingredients

Scale
  • 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, 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
  • 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
  • 2 tablespoons chopped cilantro (or ½ teaspoon kasoori methi (dried fenugreek leaves))
  • Toasted coconut flakes

Instructions

  1. Preheat oven to 400°F (200°C). Toss pumpkin cubes in olive oil, salt, garlic powder, chili powder, and garam masala. Spread on a baking sheet and roast for 20-25 minutes until tender.
  2. Mix cooked chickpeas with olive oil, salt, and garam masala; roast on another baking sheet for 15-20 minutes until crispy.
  3. In a large pot over medium heat, sauté chopped onions in olive oil until translucent. Add grated garlic and ginger; cook for another minute.
  4. Stir in spices, then add tomato paste and coconut milk. Simmer gently for about 10 minutes.
  5. Combine roasted pumpkin and chickpeas into the sauce; simmer for an additional five minutes before serving.

Nutrition

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

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