Cozy Pumpkin Curry with Crispy Chickpeas for Comforting Nights

Enjoy a warm bowl of Pumpkin Curry; a creamy delight with crispy chickpeas that offers comforting flavors perfect for any night.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 bowls

Course: Dinner

Cuisine: Indian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Curry

2 lbs Pumpkin, peeled and cut into 1½-inch cubes Substitution: Use butternut squash for a similar taste.
1 can Coconut Milk, full-fat Light coconut milk can be used, but will alter richness.
1.5 tablespoons Ginger, grated Adds a warm, spicy element.
1 teaspoon Garlic Powder Fresh garlic can be used for a stronger flavor.
0.25 teaspoon Chili Powder Substitute with cayenne for extra spice.
0.25 teaspoon Garam Masala Or curry powder; offers a complex spice blend.
6 tablespoons Tomato Paste Or 8 oz crushed tomatoes.

For the Chickpeas

1.5 cups Chickpeas, cooked, drained, and rinsed Provides protein and texture.
1 tablespoon Olive Oil Or avocado/coconut oil.
0.25 teaspoon Salt To taste; adjust based on dietary needs.

For Finishing Touches

1 tablespoon Maple Syrup Substitute with brown sugar for similar sweetness.
2 tablespoons Cilantro, chopped Optional kasoori methi can be used for added depth.
1 whole Onion, finely chopped Develops flavor in the sauce.

Equipment

Oven
Baking sheets
Large bowl
Skillet

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
In a large bowl, combine the pumpkin cubes with olive oil, salt, garlic powder, chili powder, and garam masala. Spread on one of the prepared baking sheets and roast for about 30 minutes.
Prepare the chickpeas by drying them and tossing them in a bowl with olive oil and salt. Roast on the second baking sheet for 20-30 minutes until golden and crispy.
In a large skillet over medium heat, add olive oil and sauté the onion for 5 minutes. Stir in ginger, garlic powder, chili powder, and garam masala, cooking for 2 more minutes.
Add the tomato paste, then gradually mix in the coconut milk. Bring to a gentle simmer and let cook for 5-7 minutes.
Stir in the maple syrup and half of the chopped cilantro, then the roasted pumpkin. Simmer for another 8-10 minutes.
Serve the curry hot, topped with crispy chickpeas and the remaining cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 300mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 150IUVitamin C: 25mgCalcium: 5mgIron: 10mg

Notes

For best results, follow the tips for crispy chickpeas and creamy sauce.

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