Description
Indulge in the warmth of this Pumpkin Curry with Chickpeas and Coconut, where roasted pumpkin harmonizes with creamy coconut milk to create a comforting dish perfect for any occasion. This delightful recipe is both nutritious and satisfying, featuring protein-rich chickpeas that add texture and heartiness. Simple to prepare, the aromatic blend of spices will invigorate your kitchen, whether you’re hosting a holiday gathering or seeking a cozy weeknight meal. Serve it over fluffy rice or with soft naan for an unforgettable dining experience that everyone will love.
Ingredients
Scale
- 2 lbs pumpkin
- 1½ cups cooked chickpeas
- 1 can coconut milk
- 1 large onion
- Olive oil
- Garlic
- Ginger
- Garam masala
- Turmeric
- Cumin
- Salt
- Chili powder
- Maple syrup
- Tomato paste
Instructions
- Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, garlic powder, chili powder, and garam masala. Roast for about 20 minutes until tender.
- Mix chickpeas with olive oil and spices; roast on another baking sheet for 15 minutes until crispy.
- In a large pot, sauté onion in olive oil until translucent. Add garlic and ginger; cook until fragrant.
- Stir in spices and tomato paste; cook for 5 minutes. Add coconut milk and maple syrup; simmer gently.
- Incorporate roasted pumpkin cubes into the sauce; let simmer for 5–10 minutes before serving topped with chickpeas.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg