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–+ servings
Pumpkin Curry

Comforting Pumpkin Curry with Crispy Chickpeas Delight

This creamy pumpkin curry with crispy chickpeas is a comforting and nourishing dish perfect for dinner, catering to vegan and gluten-free diets.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 medium Pumpkin Can substitute with butternut squash.
  • 2 tablespoons Olive Oil Or avocado/coconut oil.
  • 1 teaspoon Salt Adjust to personal preference.
  • 1 teaspoon Garlic Powder Fresh garlic can be used instead.
  • 1 teaspoon Chili Powder Swap with paprika if desired.
  • 1 teaspoon Garam Masala Curry powder can be used as a substitute.
  • 1 can Chickpeas Canned saves time; dried need cooking.
  • 1 medium Onion Shallots can be an alternative.
  • 1 inch Fresh Ginger Ground ginger can be a quicker option.
  • 1 can Coconut Milk Low-fat options available.
  • 2 tablespoons Maple Syrup Honey is a substitute for non-vegan.
  • 2 tablespoons Cilantro Optional garnish.
  • 2 tablespoons Tomato Paste Crushed tomatoes can be used.
  • 1 teaspoon Kashmiri Red Chili Powder
  • 1 teaspoon Turmeric
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
For the Topping
  • 1 can Roasted Chickpeas Ensure they're crispy.
  • Toasted Coconut Flakes Optional for garnish.

Equipment

  • Oven
  • large mixing bowl
  • Baking Sheet
  • Large saucepan

Method
 

Step-by-Step Instructions
  1. Preheat oven to 425°F (220°C). Cut pumpkin into 1½-inch cubes, toss with olive oil, salt, garlic powder, chili powder, and garam masala. Roast for 30 minutes until caramelized and tender.
  2. Prepare chickpeas by draining, rinsing, and patting dry. Toss with olive oil, salt, and garam masala. Roast for 20-30 minutes until golden and crunchy.
  3. In a large saucepan, heat olive oil, add chopped onion, and sauté for 5-7 minutes until golden. Stir in minced ginger and garlic, cooking for another minute.
  4. Add blended spices, tomato paste, and coconut milk, stirring well. Let simmer for 10 minutes.
  5. Add roasted pumpkin, maple syrup, and chopped cilantro to the pan. Stir gently and cook for another 8-10 minutes.
  6. Serve hot in bowls, topping with crispy roasted chickpeas and additional cilantro. Optionally sprinkle with toasted coconut flakes.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 800mgPotassium: 900mgFiber: 10gSugar: 6gVitamin A: 5000IUVitamin C: 30mgCalcium: 100mgIron: 4mg

Notes

Store leftovers separately to maintain texture. Roasted chickpeas can lose crunch if stored in sauce. Adjust spice levels to preference.

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