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–+ servings
Pumpkin Curry

Pumpkin Curry: Cozy Comfort with Chickpeas and Coconut

This Pumpkin Curry is a cozy fall dish combining chickpeas and coconut for a delicious vegan and gluten-free meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Indian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 medium Pumpkin Use butternut squash for a similar taste.
  • 1 can Chickpeas Canned chickpeas save prep time; rinse before use.
  • 1 can Coconut Milk Silken tofu can be used for a lower fat option.
  • 2 tablespoons Olive Oil Substitute with avocado or coconut oil.
  • 1 medium Onion Shallots can be a substitute.
  • 1 tablespoon Grated Ginger Ground ginger can be used in a pinch.
For the Spice Blend
  • 1 teaspoon Salt Adjust according to preference.
  • 1 teaspoon Garlic Powder Fresh garlic can be used instead, but adjust quantity.
  • 1 teaspoon Chili Powder Use paprika for a milder flavor or cayenne for more heat.
  • 1 teaspoon Garam Masala Curry powder can be a substitute.
  • 1 teaspoon Kashmiri Red Chili Powder Use regular chili powder as an alternative.
  • 1/2 teaspoon Turmeric No direct substitute; omit if unavailable.
For Garnish
  • 1/4 cup Cilantro Basil or green onions can be used as substitutes.
  • 1/4 cup Toasted Coconut Flakes Optional.
  • 1 tablespoon Ghee Use additional olive oil for dairy-free.
  • 1 tablespoon Maple Syrup Honey or agave syrup are viable alternatives.

Equipment

  • oven
  • Baking sheet
  • Large bowl
  • Large pot
  • wooden spoon

Method
 

Step-by-Step Instructions for Pumpkin Curry
  1. Preheat your oven to 425°F (220°C). Peel, seed, and cut the pumpkin into 1½-inch cubes. Toss with olive oil, salt, garlic powder, and garam masala. Spread on a baking sheet and roast for about 30 minutes.
  2. Drain and rinse chickpeas, pat dry. Toss with olive oil and a pinch of salt. Spread on a separate baking sheet and roast alongside pumpkin for 25-30 minutes.
  3. In a large pot, heat olive oil. Sauté chopped onion for 5-7 minutes until translucent. Add grated ginger, then spices: turmeric, Kashmiri red chili powder, and extra garam masala.
  4. Stir in tomato paste, then coconut milk. Simmer gently for about 10 minutes, stirring until creamy consistency.
  5. Stir in roasted pumpkin and maple syrup. Add half of the cilantro and simmer for 8-10 minutes.
  6. Remove from heat, adjust seasonings if necessary. Serve hot, garnished with roasted chickpeas, remainder of cilantro, and toasted coconut flakes.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 400mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 150IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

Store in an airtight container for up to 3-4 days. Freeze for up to 3 months.

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