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Roasted Pumpkin Chickpea Curry Recipe

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4.2 from 2 reviews

This hearty Roasted Pumpkin Chickpea Curry combines sweet roasted pumpkin with warm spices, creamy coconut milk, and tender chickpeas for a comforting and flavorful vegetarian meal. The dish is perfect for a cozy dinner, offering a balance of sweetness, spice, and texture, served best over steamed rice with fresh cilantro, lime, and naan bread.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Roasted Pumpkin

  • 1 (2 lb) pie pumpkin
  • 3 tablespoons vegetable oil, divided
  • Kosher salt and pepper to taste
  • 1/4 cup water

Curry Base

  • 1 medium sweet onion, finely diced
  • 1 medium sweet pepper, diced into 1/2-inch cubes
  • 4 medium cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon

Main Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (15 oz) petite-diced tomatoes
  • 1 can (13.5 oz) coconut milk
  • 2 cups firmly-packed baby spinach or kale

Serving Suggestions

  • Steamed rice
  • Cilantro
  • Pepitas
  • Lime wedges
  • Naan

Instructions

  1. Preheat and Roast Pumpkin: Preheat your oven to 400°F and line a large sheet pan with parchment paper. Cut the pumpkin in half, remove the seeds carefully, then place the cut-side down on the sheet pan. Roast for 15 minutes until the pumpkin is slightly softened on the outside.
  2. Prepare Pumpkin Cubes: Remove the pumpkin from the oven and transfer it to a cutting board. Peel away the skin carefully, then dice the pumpkin into 1/2-inch cubes.
  3. Roast Pumpkin Cubes: Toss the pumpkin cubes with 2 tablespoons of vegetable oil, salt, and pepper directly on the sheet pan ensuring even coating. Return the pan to the oven and bake for another 15 to 20 minutes until the cubes are tender. Remove from the oven once done.
  4. Make Pumpkin Puree: Transfer 1-1/2 cups of the roasted pumpkin cubes along with 1/4 cup water to a food processor. Blend until smooth and set aside for later use in the curry.
  5. Sauté Vegetables: In a large skillet or Dutch oven, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the diced onion and sweet pepper, seasoning with salt and pepper. Sauté until they are crisp-tender.
  6. Add Aromatics and Spices: Stir in minced garlic, grated ginger, curry powder, garam masala, ground coriander, cumin, and cinnamon. Cook for 1 to 2 minutes until the mixture becomes fragrant.
  7. Combine Curry Ingredients: Add the pureed pumpkin, chickpeas, diced tomatoes, and coconut milk into the skillet. Stir well and bring the mixture to a simmer.
  8. Simmer Curry: Reduce the heat to medium-low and simmer the curry for 15 to 20 minutes, stirring occasionally to let the flavors meld beautifully.
  9. Finish and Add Greens: Stir in the roasted pumpkin cubes and baby spinach or kale until the greens just wilt. Season with additional salt and pepper to taste.
  10. Serve: Serve the curry warm over steamed rice, garnished with fresh cilantro, pepitas, lime wedges, and naan on the side. Enjoy your comforting and delicious meal!

Notes

  • You can substitute kale with spinach or other leafy greens depending on preference.
  • Adjust the spices to your spice tolerance; add a pinch of chili powder or cayenne if you prefer some heat.
  • For a richer curry, use full-fat coconut milk; light coconut milk can be used for a lower-calorie version.
  • Make sure to roast the pumpkin well to bring out its natural sweetness and enhance flavor.
  • Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Indian-inspired
  • Diet: Vegetarian

Find it online: https://dishiary.com/roasted-pumpkin-chickpea-curry-recipe/