Pumpkin Curry with Chickpeas and Coconut
Serves 8
15 mins prep
30 mins cook
45 mins total
In this delicious Pumpkin Curry, roasted pumpkin meets butter chicken-style coconut sauce, topped with crunchy roasted chickpeas. The blend of sweet, savory, and spice in a creamy sauce is so comforting. It makes a great holiday meal but easy enough for a weeknight dinner.
Roasted Pumpkin
Roasted Chickpeas
Curry Sauce
Garnish (optional)
Roasted Pumpkin
Prep: Preheat oven to 425°F and position the rack at the lowest level. Line a baking sheet with parchment paper.
Peel and Cut Pumpkin: Wash and dry the pumpkin, then microwave for one minute on high to soften. Cut the pumpkin in half with a sharp knife, starting from the stem side. Use a large metal spoon to remove pulp and seeds, saving seeds for roasting if desired. Cut each pumpkin half into 1-inch-thick round slices, discarding the ends. Peel the skin off with a vegetable peeler, then cut each slice into 1-inch cubes.
Roast Pumpkin: In a large bowl, toss pumpkin cubes with olive oil, salt, garlic powder, chili powder, and garam masala. Arrange cubes on the prepared baking sheet and bake until well-cooked and edges caramelize, about [timer minutes=30]30 minutes[/timer], tossing halfway through.
Roasted Chickpeas
Prep: Preheat the oven to 425°F and line a baking sheet with parchment paper.
Mix: Spread chickpeas on a clean kitchen towel and pat them dry, removing any loose skins. Transfer the chickpeas to the baking sheet and toss with olive oil and salt.
Oven: Roast chickpeas until golden brown and crisp, for about [timer minutes=20]20 to 30 minutes[/timer]. Increase time if needed to make them more crispy. Remove from the oven and, while still warm, toss with garam masala and garlic powder.
Curry Sauce
Saute Aromatics and Spices: Heat oil in a medium cooking pot over medium-high heat. Add the onions and sauté until they turn golden brown, stirring occasionally, which takes about[timer minutes=6] 6 minutes[/timer]. Add grated garlic and ginger, sauté until fragrant, around [timer minutes=1]1 minute[/timer]. Then add garam masala, chili powder, turmeric, ground coriander, and ground cumin. Stir and cook until aromatic, approximately [timer minutes=1]30 seconds[/timer].
Cook the Sauce: Stir in tomato paste, coconut milk, and salt. Let the mixture simmer until the sauce thickens and turns reddish-brown, stirring regularly, for about [timer minutes=10]10 minutes[/timer]. If using crushed tomatoes or desiring a smoother consistency, transfer the mixture to a blender. Blend until smooth, adding water tablespoon at a time, as needed.
Season and Add Pumpkin: Add maple syrup, half the cilantro or crushed kasoori methi, and the roasted pumpkin. Simmer until the pumpkin is cooked through and the sauce is thick and bubbling, for an additional [timer minutes=8]8-10 minutes[/timer]. Adjust the consistency by adding water little by little.
Garnish and Serve: Top with roasted chickpeas, ghee, remaining cilantro, and toasted coconut flakes. Serve hot with rice or naan.