Pumpkin Curry with Roasted Chickpeas and Coconut Milk Recipe

Introduction

This Pumpkin Curry is a delightful blend of roasted pumpkin and spiced chickpeas in a creamy, flavorful sauce. Perfectly warming and comforting, it makes a satisfying meal for any day of the week.

Ingredients

• 2 lbs pumpkin, peeled and cut into 1½-inch cubes (or 1½ lbs 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 (for chickpeas)
• ¼ teaspoon salt (adjust per taste)
• 1 teaspoon garam masala, tandoori masala, paprika, ground cumin, or curry powder (for chickpeas)
• ½ teaspoon garlic powder (optional for chickpeas)
• 2 tablespoons olive oil (for sauce)
• 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 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 (optional garnish)

Instructions

1. Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper for roasting the pumpkin.
2. Step 2: Peel and cut the pumpkin. Microwave the whole pumpkin for 1 minute to soften, then cut in half and scoop out seeds. Slice into 1-inch rounds, peel the skin, and cut into 1-inch cubes.
3. Step 3: Toss the pumpkin cubes with olive oil, salt, garlic powder, chili powder, and garam masala. Spread evenly on the baking sheet and roast for about 30 minutes, tossing halfway, until caramelized and tender.
4. Step 4: For the chickpeas, preheat the oven to 425°F and line another baking sheet with parchment paper. Pat the chickpeas dry on a towel to remove loose skins. Toss with olive oil and salt, then roast for 20-30 minutes until golden and crisp.
5. Step 5: While chickpeas are warm, toss them with garam masala and garlic powder. Set aside.
6. Step 6: Heat olive oil in a medium pot over medium-high heat. Sauté the chopped onion until golden brown, about 6 minutes.
7. Step 7: Add grated garlic and ginger, sauté for 1 minute until fragrant. Then add garam masala, chili powder, turmeric, coriander, and cumin. Stir and cook for 30 seconds to release aromas.
8. Step 8: Stir in tomato paste, coconut milk, and salt. Simmer for about 10 minutes, stirring regularly, until the sauce thickens and turns a rich reddish-brown. For a smoother sauce, blend and adjust consistency with water if needed.
9. Step 9: Add maple syrup, half the cilantro or kasoori methi, and the roasted pumpkin cubes. Simmer for another 8-10 minutes until pumpkin is tender and sauce is bubbly. Adjust thickness with water as needed.
10. Step 10: Serve the curry topped with roasted chickpeas, optional ghee, remaining cilantro, and toasted coconut flakes. Enjoy hot with rice or naan.

Tips & Variations

• Microwaving the pumpkin briefly before cutting makes peeling much easier and safer.
• For extra crispness, roast the chickpeas a bit longer, watching carefully to avoid burning.
• Swap coconut milk for canned diced tomatoes for a lighter, tomato-forward curry.
• Add a squeeze of fresh lime juice just before serving for brightness.
• Use kasoori methi for a traditional Indian flavor boost if fresh cilantro isn’t available.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water or coconut milk if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of pre-cut?

Yes, fresh pumpkin works well. Just microwave or steam slightly to soften before peeling and cutting to make the process easier.

Is this curry vegan?

The base recipe is vegan if you omit the optional ghee or replace it with a plant-based oil or butter alternative.

Pumpkin Curry with Roasted Chickpeas and Coconut Milk Recipe

Print Recipe

★★★★★

4.6 from 126 reviews

This vibrant and flavorful Pumpkin Curry combines roasted pumpkin cubes and crunchy roasted chickpeas in a rich, spiced coconut curry sauce. Aromatic spices like garam masala, turmeric, and cumin complement the natural sweetness of pumpkin, creating a hearty and comforting dish perfect for fall or any time you crave a warming plant-based meal. Garnished with toasted coconut flakes and fresh cilantro, it pairs wonderfully with rice or naan for a satisfying vegetarian dinner.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Vegetarian Curry
• Method: Baking
• Cuisine: Indian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Pumpkin

• 2 lbs pumpkin peeled and cut into 1½-inch cubes, or 1½ lbs 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

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, tandoori masala, paprika, and 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 coconut milk (full fat)
• 1 tablespoon maple syrup
• 1 tablespoon ghee (optional)
• 2 tablespoons chopped cilantro or ½ teaspoon kasoori methi (dried fenugreek leaves)

Garnish (optional)

• Toasted coconut flakes

Instructions

1. Preheat Oven and Prepare Pumpkin: Preheat your oven to 425°F and place the rack at the lowest level. Line a baking sheet with parchment paper. Wash, dry, and microwave the pumpkin for one minute on high to soften slightly. Carefully cut the pumpkin in half, remove seeds with a spoon, slice into 1-inch rounds, peel the skin using a vegetable peeler, then cube into 1-inch pieces.
2. Roast Pumpkin: Toss the pumpkin cubes in a large bowl with olive oil, salt, garlic powder, chili powder, and garam masala. Arrange the cubes evenly on the prepared baking sheet. Roast for about 30 minutes, tossing halfway through, until well-cooked and caramelized on the edges.
3. Prepare Roasted Chickpeas: While the pumpkin roasts, preheat another baking sheet lined with parchment paper to 425°F. Pat the cooked chickpeas dry with a kitchen towel, removing loose skins. Toss them with olive oil and salt, then spread evenly on the tray. Roast for 20 to 30 minutes until golden and crisp. While still warm, toss with garam masala and garlic powder if using.
4. Sauté Aromatics and Spices: In a medium-sized pot over medium-high heat, warm olive oil. Add finely chopped onions and sauté for about 6 minutes until golden brown. Add grated garlic and ginger and sauté for another minute until fragrant. Stir in garam masala, Kashmiri red chili powder, turmeric, ground cumin, and coriander, cooking for about 30 seconds to release aromas.
5. Cook the Curry Sauce: Mix in tomato paste, coconut milk, and salt. Let the sauce simmer gently, stirring regularly, until it thickens and becomes reddish-brown, around 10 minutes. For a smoother texture, blend the sauce in a blender adding water a tablespoon at a time as needed.
6. Add Pumpkin and Finish Sauce: Stir in maple syrup, half of the chopped cilantro or kasoori methi, and the roasted pumpkin cubes. Simmer the curry for an additional 8 to 10 minutes until the pumpkin is tender and the sauce is thick and bubbling. Adjust thickness with water if necessary.
7. Garnish and Serve: Serve the pumpkin curry hot topped with roasted chickpeas, optional ghee, remaining cilantro, and toasted coconut flakes. Best enjoyed with steamed rice or warm naan bread.

Notes

• Use Kashmiri red chili powder for milder heat and vibrant color; adjust or omit if you prefer less spice.
• Ghee is optional but adds a rich, buttery flavor; use oil alternative for vegan.
• Pre-roasting the pumpkin in the microwave softens it slightly for easier peeling and faster roasting.
• Drying chickpeas thoroughly before roasting ensures they become crispy rather than steamed.
• Adjust salt and spice levels according to personal preference.
• Save pumpkin seeds when cleaning and roast them separately for a crunchy snack or garnish.

Keywords: Pumpkin curry, roasted pumpkin, chickpeas curry, vegan curry, Indian curry recipe, coconut milk curry, fall recipes, vegetarian dinner