Go Back
–+ servings
Pumpkin Curry Recipe

Deliciously Creamy Pumpkin Curry Recipe for Cozy Nights

This Pumpkin Curry Recipe combines warm spices and creamy coconut for a comforting dish perfect for cozy nights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Indian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 small Pumpkin or butternut squash as a substitute
  • 2 tablespoons Olive Oil or avocado/coconut oil for flavor
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Garlic Powder or fresh garlic if preferred
  • 1 teaspoon Chili Powder adjust based on spice tolerance
  • 1 tablespoon Garam Masala or substitute with curry powder
  • 1 can Chickpeas canned or cooked dried options
  • 1 medium Onion finely chopped
  • 2 cloves Grated Garlic fresh yields best flavor
  • 1 tablespoon Grated Ginger fresh is preferred
  • 2 tablespoons Tomato Paste or crushed tomatoes as an alternative
  • 1 can Coconut Milk use full-fat for richer taste
  • 1 tablespoon Maple Syrup optional for sweetness
  • 1/4 cup Cilantro or substitute with parsley
  • 1/4 cup Toasted Coconut Flakes optional garnish

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Saucepan

Method
 

Cooking Steps
  1. Preheat your oven to 425°F (220°C). Peel, seed, and cube a small pumpkin. Toss cubes with olive oil, salt, garlic powder, chili powder, and garam masala. Spread on a baking sheet and roast for 30 minutes, stirring halfway through.
  2. While the pumpkin roasts, drain and rinse a can of chickpeas, spread them on a towel to dry. Toss with olive oil and salt, spread on another baking sheet, and roast for 20-30 minutes until crispy.
  3. In a large saucepan, add olive oil and sauté a chopped onion until golden brown, about 5-7 minutes. Add grated garlic and ginger, cooking for an additional minute. Stir in tomato paste and coconut milk, bringing to a simmer for 10 minutes.
  4. Gently fold in roasted pumpkin and drizzle maple syrup. Simmer for another 8-10 minutes, adjusting seasoning as desired to create a rich Pumpkin Curry.
  5. Serve the Pumpkin Curry in bowls, topped with roasted chickpeas and chopped cilantro. Optionally, sprinkle with toasted coconut flakes. Pairs well with rice or naan.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

For best flavor, choose a sugar or pie pumpkin and ensure chickpeas are thoroughly dried before roasting.

Tried this recipe?

Let us know how it was!