Pumpkin curry with chickpeas (Printer-Friendly Version)

Roasted pumpkin in a spiced coconut sauce with crunchy chickpeas for a warm, satisfying meal.

# What You'll Need:

→ Roasted Pumpkin

01 - 2 lbs pumpkin, peeled and cut into 1½-inch cubes (or 1½ lbs pre-cut)
02 - 1 tablespoon extra-virgin olive oil, avocado oil, or coconut oil
03 - ¼ teaspoon salt
04 - 1 teaspoon garlic powder
05 - ¼ teaspoon chili powder
06 - ¼ teaspoon garam masala or curry powder

→ Roasted Chickpeas

07 - 1½ cups cooked chickpeas, drained and rinsed
08 - 1 tablespoon extra-virgin olive oil
09 - ¼ teaspoon salt, adjust to taste
10 - 1 teaspoon garam masala, tandoori masala, paprika, ground cumin or curry powder
11 - ½ teaspoon garlic powder (optional)

→ Curry Sauce

12 - 2 tablespoons olive oil
13 - 1 large onion, finely chopped
14 - 1½ tablespoons grated garlic
15 - 1½ tablespoons grated ginger
16 - 1½ teaspoons garam masala or curry powder
17 - ½ teaspoon Kashmiri red chili powder
18 - ½ teaspoon turmeric powder
19 - ½ teaspoon ground cumin
20 - ½ teaspoon ground coriander
21 - 6 tablespoons tomato paste or 8 oz crushed tomatoes
22 - 1 teaspoon salt, or to taste
23 - 1 can full-fat coconut milk (13.5 oz)
24 - 1 tablespoon maple syrup
25 - 1 tablespoon ghee (optional)
26 - 2 tablespoons chopped cilantro or ½ teaspoon kasoori methi (dried fenugreek leaves)

→ Garnish (optional)

27 - Toasted coconut flakes

# Steps to Follow:

01 - Preheat oven to 425°F and position the rack at the lowest level. Line a baking sheet with parchment paper. Wash and dry the pumpkin, microwave on high for 1 minute to soften. Cut in half from the stem side, remove pulp and seeds, slice 1-inch thick rounds, peel skin, and cut into 1-inch cubes.
02 - Toss pumpkin cubes with olive oil, salt, garlic powder, chili powder, and garam masala. Spread evenly on the prepared baking sheet. Roast for 30 minutes, turning halfway, until tender and caramelized.
03 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Pat chickpeas dry with a kitchen towel, removing loose skins. Spread on the baking sheet, drizzle with olive oil, sprinkle salt, and toss to coat evenly.
04 - Roast chickpeas for 20 to 30 minutes until golden and crisp, stirring occasionally. While warm, toss with garam masala and garlic powder if using. Set aside.
05 - Heat olive oil in a medium pot over medium-high heat. Sauté onions until golden brown (approx. 6 minutes). Add grated garlic and ginger, cooking until fragrant (about 1 minute). Stir in garam masala, Kashmiri chili powder, turmeric, cumin, and coriander; cook for 30 seconds until aromatic.
06 - Add tomato paste, coconut milk, and salt. Stir and simmer until sauce thickens and deepens in color, about 10 minutes, stirring regularly. Optionally blend for smoother texture, adding water by tablespoon if needed.
07 - Stir in maple syrup, half of the cilantro or kasoori methi, and the roasted pumpkin. Simmer until pumpkin is tender and sauce bubbles, about 8 to 10 minutes. Adjust thickness with water as necessary.
08 - Top with roasted chickpeas, ghee if desired, remaining cilantro, and toasted coconut flakes. Serve immediately alongside rice or naan.

# Additional Tips:

01 - Prepare roasted chickpeas in advance and store airtight at room temperature; re-crisp in oven before serving. Store cooked components separately for optimal meal prep and freeze individually. Reheat gently with added water to maintain sauce consistency.

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