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Pumpkin Curry Recipe

Pumpkin Curry Recipe
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★★★★★

5.3 from 29 reviews

This Pumpkin Curry Recipe is a flavorful, hearty vegetarian dish that combines roasted pumpkin and crispy chickpeas in a rich, spiced coconut milk sauce. Blending aromatic spices like garam masala, turmeric, and chili powder with creamy coconut milk and a touch of sweetness from maple syrup, this curry offers a perfect balance of warmth and comfort. Ideal for cozy dinners, it can be served with rice or naan and garnished with toasted coconut flakes and fresh cilantro for extra texture and flavor.

Ingredients

Scale

Roasted Pumpkin

  • 2 lbs pumpkin, peeled and cut into 1½-inch cubes (or 1½ lbs pre-cut)
  • 1 tablespoon extra-virgin olive oil (or avocado oil, or coconut oil)
  • ¼ teaspoon salt
  • 1 teaspoon garlic powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon garam masala (or curry powder)

Roasted Chickpeas

  • 1½ cups cooked chickpeas, drained and rinsed
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt (adjust per taste)
  • 1 teaspoon garam masala (or tandoori masala, paprika, ground cumin, or curry powder)
  • ½ teaspoon garlic powder (optional)

Curry Sauce

  • 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 (13.5-14 oz) full fat coconut milk
  • 1 tablespoon maple syrup
  • 1 tablespoon ghee (optional)
  • 2 tablespoons chopped cilantro (or ½ teaspoon kasoori methi – dried fenugreek leaves)
  • Toasted coconut flakes for garnish

Instructions

  1. Preheat Oven and Prepare Pumpkin: Preheat your oven to 425°F and position the rack at the lowest level. Line a baking sheet with parchment paper. Wash and dry the pumpkin. Microwave it for one minute on high to soften slightly for easier cutting.
  2. Peel and Cut Pumpkin: Cut the pumpkin in half from the stem side. Use a large metal spoon to scoop out the pulp and seeds, reserving seeds if you want to roast them separately. Cut each half into 1-inch-thick round slices, discard the ends, peel off the skin, and then cut slices into 1-inch cubes.
  3. Roast Pumpkin: Toss pumpkin cubes in a large bowl with 1 tablespoon olive oil, ¼ teaspoon salt, 1 teaspoon garlic powder, ¼ teaspoon chili powder, and ¼ teaspoon garam masala. Spread the cubes on the prepared baking sheet and roast for about 30 minutes, tossing halfway, until edges caramelize and pumpkin is well cooked.
  4. Prepare Roasted Chickpeas: Increase oven temperature to 425°F if lowered. Pat chickpeas dry on a clean towel to remove loose skins. Spread them on another parchment-lined baking sheet, toss with 1 tablespoon olive oil and ¼ teaspoon salt.
  5. Roast Chickpeas: Bake chickpeas for 20 to 30 minutes, stirring or shaking pan occasionally until crisp and golden. When warm, toss them with 1 teaspoon garam masala and ½ teaspoon garlic powder for extra flavor.
  6. Sauté Aromatics and Spices: Heat 2 tablespoons olive oil in a medium pot over medium-high heat. Add finely chopped onion and sauté until golden brown, about 6 minutes. Add grated garlic and ginger, cook until fragrant for 1 minute. Stir in 1½ teaspoons garam masala, ½ teaspoon Kashmiri chili powder, ½ teaspoon turmeric, ½ teaspoon ground cumin, and ½ teaspoon ground coriander; cook for 30 seconds until aromatic.
  7. Cook the Curry Sauce: Mix in 6 tablespoons tomato paste and 1 can of full-fat coconut milk along with 1 teaspoon salt. Simmer on medium-low, stirring regularly, until thickened and sauce turns reddish-brown, about 10 minutes. For a smoother sauce, blend the mixture with a little water if needed.
  8. Combine Pumpkin and Sauce: Add 1 tablespoon maple syrup and half the chopped cilantro (or ½ teaspoon kasoori methi). Stir in the roasted pumpkin cubes and simmer for an additional 8-10 minutes until pumpkin is tender, the sauce is thick, and bubbling. Adjust thickness by adding water gradually if necessary.
  9. Serve: Transfer curry to serving bowls, garnish with roasted chickpeas, a drizzle of ghee if using, remaining cilantro, and toasted coconut flakes. Serve hot with steamed rice or naan bread for a comforting meal.

Notes

  • Kashmiri red chili powder adds a mild heat and vibrant color; substitute with regular chili powder if unavailable but reduce quantity to avoid overpowering heat.
  • Using full-fat coconut milk ensures a creamy texture and rich flavor, but light coconut milk can be used for a lighter version.
  • Ghee is optional but adds a lovely depth of flavor; olive oil or coconut oil can be used as alternatives for finishing garnish.
  • You can roast pumpkin seeds separately by rinsing, drying, and tossing with a pinch of salt and baking at 325°F for 10-15 minutes until crispy.
  • This curry tastes even better the next day as flavors meld, and it freezes well for up to one month.

Nutrition

Keywords: pumpkin curry, roasted pumpkin, chickpea curry, vegetarian curry, coconut curry, Indian spices, healthy dinner, fall recipe

Find it online: https://platedbyemma.com/pumpkin-curry-recipe/