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Pumpkin Curry with Chickpeas and Coconut

  • Author: Emmy Carter
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This Pumpkin Curry with Chickpeas and Coconut is a comforting vegetarian dinner featuring tender seasoned pumpkin, hearty chickpeas, and a rich coconut milk sauce infused with garlic, ginger, garam masala, turmeric, and warming spices. Finished with fresh cilantro and toasted coconut flakes.

Ingredients

Scale

For the Pumpkin:

  • 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)

For the Chickpeas:

  • 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)

Instructions

  1. Preheat the oven to the temperature required for roasting the pumpkin.
  2. Place the pumpkin cubes in a mixing bowl. Add 1 tablespoon olive oil, ¼ teaspoon salt, 1 teaspoon garlic powder, ¼ teaspoon chili powder, and ¼ teaspoon garam masala. Toss until evenly coated.
  3. Spread the seasoned pumpkin in a single layer on a baking sheet. Roast until tender and lightly browned around the edges.
  4. In another bowl, combine the drained chickpeas with 1 tablespoon olive oil, ¼ teaspoon salt, 1 teaspoon garam masala, and optional ½ teaspoon garlic powder. Toss until coated.
  5. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened.
  6. Add the grated garlic and ginger. Cook briefly until fragrant, stirring frequently.
  7. Add 1½ teaspoons garam masala, Kashmiri red chili powder, turmeric, cumin, and coriander. Stir to combine and warm the spices.
  8. Add the tomato paste and cook briefly, stirring until incorporated. If using crushed tomatoes, add them instead.
  9. Add 1 teaspoon salt and the full-fat coconut milk. Stir until the sauce is smooth and combined.
  10. Stir in the maple syrup and allow the sauce to simmer gently until the flavors come together.
  11. Add the seasoned chickpeas and roasted pumpkin. Fold gently to coat everything with the coconut curry sauce without breaking up the pumpkin.
  12. Allow the curry to simmer until heated through. Taste and adjust the salt if needed.
  13. Stir in the optional ghee and finish with chopped cilantro or kasoori methi.
  14. Garnish with toasted coconut flakes and serve warm with rice or naan.

Notes

  • Use pumpkin cubes of similar size for even roasting. Pre-cut pumpkin can save preparation time.
  • Full-fat coconut milk gives the curry its rich, creamy consistency. Simmer gently to maintain a smooth sauce.
  • For a vegan version, omit the optional ghee. Curry powder can replace garam masala where specified.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Recipes
  • Method: Roasted and Stovetop
  • Cuisine: Indian-Inspired

Nutrition

  • Serving Size: 1/6
  • Calories: 430 kcal
  • Sugar: 11 g
  • Sodium: 650 mg
  • Fat: 27 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 9 g
  • Protein: 9 g
  • Cholesterol: 0 mg

Keywords: Pumpkin Curry with Chickpeas and Coconut, pumpkin chickpea curry, coconut pumpkin curry, vegetarian curry, creamy pumpkin curry, chickpea dinner recipe

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