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Pumpkin Curry with Chickpeas and Coconut

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegan pumpkin curry featuring chickpeas, coconut milk, and aromatic spices, perfect for a comforting meal.

Ingredients

Pumpkin

  • 2 lbs pumpkin (peeled and cut into 1½-inch cubes, or 1½ lbs pre-cut)
  • 1 tablespoon extra-virgin olive oil (avocado oil, or coconut oil)
  • 0.25 teaspoon salt
  • 1 teaspoon garlic powder
  • 0.25 teaspoon chili powder
  • 0.25 teaspoon garam masala (or curry powder)
  • 1.5 cups cooked chickpeas (drained and rinsed)
  • 1 tablespoon extra-virgin olive oil
  • 0.25 teaspoon salt (adjust per taste)
  • 1 teaspoon garam masala (tandoori masala, paprika, and ground cumin or curry powder)
  • 0.5 teaspoon garlic powder (optional)
  • 2 tablespoons olive oil
  • 1 large onion (finely chopped)
  • 1.5 tablespoons grated garlic
  • 1.5 tablespoons grated ginger
  • 1.5 teaspoons garam masala (or curry powder)
  • 0.5 teaspoon Kashmiri red chili powder (see note)
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground coriander
  • 6 tablespoons tomato paste (or 8 oz crushed tomatoes)
  • 1 teaspoon salt (or to taste)
  • 1 can coconut milk (full fat)
  • 1 tablespoon maple syrup
  • 1 tablespoon ghee (optional)
  • 2 tablespoons chopped cilantro (or ½ teaspoon kasoori methi (dried fenugreek leaves))

Toasted coconut flakes

Instructions 

  • Sauté chopped onion, garlic, and ginger in oil until fragrant and translucent.
  • Add spices and cook for 1-2 minutes to release their aroma.
  • Stir in tomato paste and coconut milk, then add pumpkin and chickpeas. Simmer until pumpkin is tender, about 20 minutes.
  • Adjust seasoning, stir in maple syrup and cilantro, then serve topped with toasted coconut flakes.

Notes

For extra flavor, toast the coconut flakes before garnishing.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Indian
Keyword: pumpkin