Creamy Roasted Pumpkin Chickpea Curry
A rich and creamy vegan curry featuring roasted pumpkin and chickpeas, perfect for a cozy fall dinner.
Equipment
- 1 Baking Sheet for roasting pumpkin
- 1 Large pot
- 1 Wooden spoon
Ingredients
Main Ingredients
- 1 small pumpkin peeled and cubed
- 1 can chickpeas drained and rinsed
- 1 can coconut milk
Spices
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1 tsp garam masala
Other Ingredients
- 1 onion chopped
- 3 cloves garlic minced
- 1 tbsp ginger grated
- Salt to taste
- Olive oil for roasting
- Fresh cilantro for garnish
- Juice of 1 lime
Instructions
Preparation
- Preheat oven to 400°F. Toss pumpkin cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- Chop the onion, mince the garlic, and grate the ginger. Drain and rinse the chickpeas.
Cooking
- In a large pot, heat a tbsp of olive oil over medium heat. Add onions, garlic, and ginger. Cook until the onions are translucent.
- Stir in cumin, coriander, turmeric, and garam masala. Cook for 1-2 minutes until fragrant.
- Add roasted pumpkin, chickpeas, and coconut milk. Stir to combine. Bring to a simmer.
- Reduce heat and let the curry simmer for 20 minutes, stirring occasionally, until it thickens.
Serving
- Stir in lime juice and garnish with fresh cilantro before serving. Serve with rice or naan.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.
Notes
Pro Tips: Roasting the pumpkin enhances its sweetness and adds depth to the curry. Always use fresh spices for the best flavor.
Ingredient Substitutions: Sweet potatoes can replace pumpkin if needed. Adjust the spices to your heat preference.
How to Serve: Serve with steamed basmati rice or naan. Add a side of raita for a cooling contrast.
Storage & Freshness: Store leftovers in the fridge for up to 3 days. The flavor improves as it sits.
Make-Ahead Tips: Roast the pumpkin in advance and store in an airtight container until ready to use.
Ingredient Substitutions: Sweet potatoes can replace pumpkin if needed. Adjust the spices to your heat preference.
How to Serve: Serve with steamed basmati rice or naan. Add a side of raita for a cooling contrast.
Storage & Freshness: Store leftovers in the fridge for up to 3 days. The flavor improves as it sits.
Make-Ahead Tips: Roast the pumpkin in advance and store in an airtight container until ready to use.