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–+ servings
Pumpkin Curry Recipe

Cozy Pumpkin Curry Recipe with Chickpeas and Coconut Delight

This Pumpkin Curry Recipe combines sweet pumpkin and coconut for a comforting, vegetarian delight that is perfect for family dinners.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 lbs Pumpkin adds delightful sweetness; pre-cut options work too!
  • 2 tablespoons Extra-Virgin Olive Oil Perfect for roasting and sautéing
  • 1 teaspoon Salt elevates flavors; adjust based on taste preferences
  • 1 teaspoon Garlic Powder provides savory depth; feel free to use fresh garlic
  • 1 teaspoon Chili Powder infuses mild heat; customize to taste
  • 1 tablespoon Garam Masala/Curry Powder offers complex flavor
  • 1.5 cups Cooked Chickpeas canned or dried chickpeas work well
  • 1 medium Onion finely chopped to bring out sweetness
  • 1 tablespoon Grated Garlic and Ginger fresh versions intensify flavors
  • 2 tablespoons Tomato Paste thickens and adds acidity
  • 1 can Coconut Milk (Full Fat) provides creamy texture
  • 1 tablespoon Maple Syrup touch of sweetness to balance spices
  • 1/4 cup Chopped Cilantro fresh garnish that brightens the dish
For the Topping
  • 1 cup Roasted Chickpeas adds satisfying crunch
  • 1/4 cup Toasted Coconut Flakes adds a tropical flair

Equipment

  • Oven
  • Baking sheet
  • Large pot
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Microwave the pumpkin cubes for 1 minute to soften. Toss with olive oil, salt, garlic powder, chili powder, and garam masala. Spread on the baking sheet and roast for 30 minutes.
  3. Dry cooked chickpeas and toss with olive oil and spices. Place on a separate baking sheet and roast for 20 to 30 minutes.
  4. In a large pot, heat olive oil and sauté finely chopped onions for 6 minutes until golden brown. Add grated garlic and ginger, cooking for 30 seconds.
  5. Stir in tomato paste and coconut milk, season with salt, and simmer over medium-low heat for 10 minutes.
  6. Add roasted pumpkin and maple syrup to the simmering sauce. Stir gently and simmer for an additional 8 to 10 minutes.
  7. Ladle the curry into bowls, top with crispy roasted chickpeas and cilantro, and sprinkle with toasted coconut flakes.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 3000IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze portions for up to 3 months.

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