Name: Pumpkin Curry
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Indian
Ingredients: 2 lbs pumpkin, peeled and cut into 1½-inch cubes (or 1½ lbs pre-cut); 1 tablespoon extra-virgin olive oil (or avocado oil, or coconut oil); ¼ teaspoon salt; 1 teaspoon garlic powder; ¼ teaspoon chili powder; ¼ teaspoon garam masala (or curry powder); 1½ cups cooked chickpeas (drained and rinsed); 1 tablespoon extra-virgin olive oil; ¼ teaspoon salt (adjust to taste); 1 teaspoon garam masala (or tandoori masala, paprika, ground cumin, or curry powder); ½ teaspoon garlic powder (optional); 2 tablespoons olive oil; 1 large onion, finely chopped; 1½ tablespoons grated garlic; 1½ tablespoons grated ginger; 1½ teaspoons garam masala (or curry powder); ½ teaspoon Kashmiri red chili powder (see note); ½ teaspoon turmeric; ½ teaspoon ground cumin; ½ 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 for garnish

Ingredients

Scale

2 lbs pumpkin, peeled and cut into 1½-inch cubes (or 1½ lbs pre-cut)
1 tablespoon extra-virgin olive oil (or avocado oil, or coconut oil)
¼ teaspoon salt
1 teaspoon garlic powder
¼ teaspoon chili powder
¼ teaspoon garam masala (or curry powder)
1½ cups cooked chickpeas (drained and rinsed)
1 tablespoon extra-virgin olive oil
¼ teaspoon salt (adjust to taste)
1 teaspoon garam masala (or tandoori masala, paprika, ground cumin, or curry powder)
½ teaspoon garlic powder (optional)
2 tablespoons olive oil
1 large onion, finely chopped
1½ tablespoons grated garlic
1½ tablespoons grated ginger
1½ teaspoons garam masala (or curry powder)
½ teaspoon Kashmiri red chili powder (see note)
½ teaspoon turmeric
½ teaspoon ground cumin
½ 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 for garnish

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Instructions

Preheat oven to 425°F and prepare baking sheets with parchment paper.
Microwave pumpkin for 1 minute, cut, and season before roasting for 30 minutes.
Prepare chickpeas, season, and roast until crispy (20-30 minutes).
Sauté onions in a pot, then add garlic and ginger.
Incorporate spices and cook until fragrant.
Add tomato paste, coconut milk, and salt; simmer for 10 minutes.
Stir in maple syrup and half the cilantro, then add roasted pumpkin.
Garnish with chickpeas, cilantro, and coconut flakes before serving.

Notes

Roast pumpkin until caramelized for enhanced flavor.
Adjust spice levels according to personal taste.
Blend sauce for a smoother texture if desired.

Author: Jesseca
Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Roasting, Sautéing
Cuisine: Indian

Nutrition

Calories: 350
Sugar: 6
Sodium: 600
Fat: 18
Saturated Fat: 9
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 45
Fiber: 10
Protein: 8
Cholesterol: 0