Description
A comforting and flavorful roasted pumpkin chickpea curry, perfect for cozy fall evenings. This recipe combines the natural sweetness of roasted pumpkin with creamy coconut milk and aromatic spices for a hearty, plant-based meal.
Ingredients
Scale
- 3 cups peeled and cubed fresh pumpkin
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon chili flakes (optional)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- 1 cup vegetable broth
- Salt and pepper, to taste
- Juice of half a lime
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until golden and tender, turning once.
- In a large pot or skillet, heat a drizzle of oil over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in garlic and ginger; cook for one minute more until fragrant.
- Add cumin, coriander, turmeric, and chili flakes (if using) to the pan. Stir for 30 seconds to toast the spices.
- Pour in coconut milk and vegetable broth. Stir to combine. Add chickpeas and roasted pumpkin. Simmer gently over medium-low heat for 15–20 minutes.
- Season with salt, pepper, and lime juice. Stir in fresh cilantro just before serving.
Notes
- This roasted pumpkin chickpea curry is adaptable. Substitute sweet potato for pumpkin, add other vegetables like cauliflower or peas, or use lentils instead of chickpeas.
- For a smoother curry, blend half the mixture before returning it to the pot.
- Add baby spinach or kale at the end for extra nutrition and color.
- Store cooled curry in airtight containers in the refrigerator for up to 4 days.
- Freeze portions in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 10g
- Cholesterol: N/A
Keywords: Roasted Pumpkin Chickpea Curry, pumpkin chickpea curry, roasted vegetables, vegan curry, easy curry, spicy curry, creamy curry, chickpea curry recipe, pumpkin recipe