Go Back
Print

Pumpkin Curry with Chickpeas and Coconut

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegan curry combining pumpkin, chickpeas, and coconut milk, perfect for cozy meals.

Ingredients

Pumpkin

  • 2 lbs pumpkin (peeled and cut into 1½-inch cubes, or pre-cut)
  • 1 tablespoon extra-virgin olive oil (avocado oil, or coconut oil)
  • ¼ teaspoon salt
  • 1 teaspoon garlic powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon garam masala (or curry powder)
  • 1½ cups cooked chickpeas (drained and rinsed)
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt (adjust per taste)
  • 1 teaspoon garam masala (tandoori masala, paprika, and ground cumin or curry powder)
  • ½ teaspoon garam masala (or curry powder)
  • ½ teaspoon garam masala (or curry powder)
  • 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 (see note)
  • ½ teaspoon turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 6 tablespoons tomato paste (or crushed tomatoes)
  • 1 teaspoon salt (or to taste)
  • 1 can coconut milk (full fat)
  • 1 tablespoon maple syrup
  • 1 tablespoon ghee (optional)
  • 2 tablespoons chopped cilantro (or kasoori methi)

Toasted coconut flakes

Instructions 

  • Sauté chopped onion, garlic, and ginger in oil until fragrant and translucent.
  • Add spices and tomato paste, cook for 2 minutes to develop flavor.
  • Add pumpkin cubes and chickpeas, stir to coat with spices.
  • Pour in coconut milk and maple syrup, simmer for 20 minutes until pumpkin is tender.
  • Finish with cilantro and toasted coconut flakes before serving.

Notes

Adjust salt and spice levels to taste. For a creamier texture, add more coconut milk.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Indian
Keyword: Pumpkin