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Pumpkin Curry with Roasted Chickpeas and Coconut Milk Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/pumpkin-curry-with-roasted-chickpeas-and-coconut-milk-recipe/