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–+ servings
Pumpkin Curry

Savory Pumpkin Curry: Comfort in Every Creamy Bite

This creamy Pumpkin Curry is a delicious blend of sweet and savory flavors, making it a perfect vegan dish for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 lbs Pumpkin peeled and cut into 1½-inch cubes
  • 1 tablespoon Olive Oil for roasting, plus additional for sautéing
  • 0.25 teaspoon Salt for seasoning pumpkin, plus to taste for curry sauce
  • 1 teaspoon Garlic Powder for roasting pumpkin
  • 0.25 teaspoon Chili Powder adds heat; adjust according to preference
  • 0.25 teaspoon Garam Masala for pumpkin
  • 1.5 teaspoons Garam Masala in the sauce
  • 1 large Onion finely chopped
  • 1.5 tablespoons Garlic & Ginger grated each
  • 0.5 teaspoon Kashmiri Red Chili Powder for color and mild heat
  • 0.5 teaspoon Turmeric
  • 0.5 teaspoon Ground Cumin
  • 0.5 teaspoon Ground Coriander
  • 6 tablespoons Tomato Paste or Crushed Tomatoes adds acidity and richness
  • 1 can Coconut Milk full-fat for creaminess
For the Chickpeas
  • 1.5 cups Cooked Chickpeas drained and rinsed
For Garnishing
  • 1 tablespoon Maple Syrup for natural sweetness
  • 2 tablespoons Cilantro chopped
  • Toasted Coconut Flakes for garnish (optional)

Equipment

  • Oven
  • mixing bowl
  • Baking sheet
  • skillet
  • saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C), and prepare a baking sheet. Toss pumpkin cubes with olive oil, salt, garlic powder, chili powder, and garam masala until coated. Roast for 30 minutes, stirring halfway through.
  2. Dry the chickpeas on a towel, then toss with olive oil and salt. After roasting pumpkin, lower oven to 400°F (200°C) and roast chickpeas for 20-30 minutes until golden and crispy.
  3. In a skillet over medium heat, sauté the onion in olive oil for 5-7 minutes until golden. Add garlic and ginger with spices, stirring until fragrant for 1-2 minutes.
  4. Add tomato paste and stir. Gradually pour in the coconut milk, bringing to a simmer. Let the sauce simmer for about 10 minutes until thickened, stirring occasionally.
  5. Gently fold in the roasted pumpkin, maple syrup, and cilantro. Simmer for another 8-10 minutes until heated through.
  6. Spoon the curry into bowls and top with roasted chickpeas. Garnish with cilantro and coconut flakes if desired. Serve with naan or rice.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 7gVitamin A: 12000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for 3-4 days. Freeze for longer storage up to 3 months, keeping chickpeas separate. Reheat carefully to restore creaminess.

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