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Amazing 1-Pot Pumpkin Curry

Pumpkin Curry
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A cozy and comforting vegan and gluten-free Pumpkin Curry with tender roasted pumpkin and crispy chickpeas in a creamy coconut sauce. This easy recipe is perfect for a weeknight dinner or a festive gathering.

Ingredients

Scale
  • 1 medium Pumpkin (or butternut squash), peeled, seeded, and cut into 1½-inch cubes
  • 1 can (15 oz) Chickpeas, rinsed and drained
  • 1 can (13.5 oz) Coconut Milk
  • 2 tablespoons Olive Oil, divided
  • 1 medium Onion, chopped
  • 1 tablespoon Grated Ginger
  • 1 teaspoon Salt, divided
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Chili Powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon Kashmiri Red Chili Powder
  • 1/2 teaspoon Turmeric
  • 1 tablespoon Maple Syrup (or honey/agave)
  • 1/4 cup Cilantro, chopped, divided
  • Optional: Toasted Coconut Flakes for garnish
  • Optional: 1 tablespoon Ghee (or additional olive oil)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss pumpkin cubes with 1 tablespoon of olive oil, 1/2 teaspoon salt, garlic powder, chili powder, and garam masala. Spread on a baking sheet and roast for 30 minutes, until tender and caramelized.
  3. Pat the rinsed chickpeas dry. Toss them with the remaining 1 tablespoon of olive oil and a pinch of salt. Spread on a separate baking sheet and roast alongside the pumpkin for 25-30 minutes, until golden and crispy.
  4. In a large pot, heat the ghee or remaining olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
  5. Add the grated ginger, turmeric, Kashmiri red chili powder, and remaining garam masala. Stir for 1 minute until fragrant.
  6. Stir in the tomato paste (if using) and cook for another minute.
  7. Pour in the coconut milk and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
  8. Stir in the roasted pumpkin and maple syrup. Add half of the chopped cilantro and simmer for another 8-10 minutes, allowing the flavors to meld.
  9. Taste and adjust seasonings as needed.
  10. Serve the pumpkin curry hot, garnished with the roasted chickpeas, remaining cilantro, and toasted coconut flakes if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Can be frozen for up to 3 months.
  • Ensure your garam masala is gluten-free if needed.
  • For a nut-free version, omit the toasted coconut flakes.

Nutrition

Find it online: https://quizsavor.com/pumpkin-curry/

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