Pumpkin Curry with Chickpeas and Coconut
Indulge in the comforting flavors of Pumpkin Curry with Chickpeas and Coconut, a delightful dish that blends sweet roasted pumpkin with creamy coconut milk and protein-rich chickpeas. This easy-to-make recipe is perfect for any occasion, whether it’s a festive gathering or a cozy weeknight dinner. The vibrant spices and rich textures will leave everyone at the table impressed, making it a must-try for those seeking healthy, plant-based meals without compromising on flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: Indian
Ingredients
Scale
- 2 lbs pumpkin (peeled and cubed)
- 1 tablespoon extra-virgin olive oil
- 1½ cups cooked chickpeas
- 1 large onion (finely chopped)
- 1 can coconut milk (full fat)
- 1 teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon ground cumin
- ½ teaspoon Kashmiri red chili powder
- 6 tablespoons tomato paste
- 1 tablespoon maple syrup
Instructions
- Preheat your oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, garlic powder, chili powder, and garam masala. Roast for about 25 minutes until tender.
- Mix chickpeas with olive oil and spices. Roast for approximately 15 minutes until crispy.
- In a large pot, sauté onions in olive oil until golden. Stir in garlic and ginger; cook briefly before adding spices.
- Incorporate tomato paste and coconut milk; simmer gently for about 5 minutes.
- Combine roasted pumpkin with the coconut sauce and adjust seasoning as needed.
- Serve topped with roasted chickpeas and garnishes like cilantro and toasted coconut flakes.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://juliataste.com/pumpkin-curry-with-chickpeas-and-coconut/