Go Back
–+ servings
Pumpkin Curry

Comforting Pumpkin Curry with Chickpeas and Coconut Bliss

A delightful Pumpkin Curry packed with flavors, featuring chickpeas and coconut, perfect for plant-based diets.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 lbs Pumpkin Peeled and cubed
  • 2 tablespoons Extra-Virgin Olive Oil
  • to taste teaspoon Salt
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Chili Powder Adjust based on spice tolerance
  • 1 tablespoon Garam Masala or Curry Powder Tandoori masala is a substitute
  • 1 medium Onion Finely chopped
  • 1 tablespoon Grated Ginger Fresh preferred
For the Creamy Sauce
  • 1 can Coconut Milk Full-fat for best results
  • 2 tablespoons Tomato Paste or Crushed Tomatoes
  • 1 teaspoon Kashmiri Red Chili Powder Use other chili powders if needed
  • 1 teaspoon Turmeric
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
For Protein and Garnish
  • 1 can Cooked Chickpeas Canned or home-cooked
  • 1 tablespoon Maple Syrup Agave or honey can substitute
  • 1/4 cup Chopped Cilantro For garnish
  • 1/4 cup Toasted Coconut Flakes Optional garnish

Equipment

  • Baking Sheet
  • large pot
  • microwave

Method
 

Prepare and Roast
  1. Preheat your oven to 425°F and line a baking sheet with parchment paper. Microwave the pumpkin for 1 minute to soften it. Halve, seed, peel, and cube the pumpkin. Toss with olive oil, salt, garlic powder, chili powder, and garam masala, then roast for about 30 minutes.
  2. Pat chickpeas dry and toss them with olive oil and salt. Roast on a separate baking sheet for 20-30 minutes until golden and crispy.
Make the Sauce
  1. Heat a tablespoon of olive oil in a large pot over medium heat. Sauté finely chopped onions for about 6 minutes until golden, then add grated ginger and minced garlic.
  2. Add garam masala, chili powder, turmeric, ground cumin, and coriander to the pot. Toast the spices for about 30 seconds.
  3. Stir in tomato paste or crushed tomatoes and coconut milk. Bring to a simmer and cook for about 10 minutes until thickened.
  4. Add roasted pumpkin and maple syrup to the sauce. Simmer for an additional 8-10 minutes, adjusting consistency as needed.
Serve
  1. Serve the curry in bowls, topped with crispy chickpeas, cilantro, and toasted coconut flakes. Pair with rice or naan.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Let the Pumpkin Curry sit to meld flavors before serving. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!