Pumpkin Curry Recipe – Creamy Comfort in Every Bite
There’s something magical about warm spices filling your kitchen on a crisp fall evening. This pumpkin curry is creamy, savory, lightly sweet, and totally soul-soothing. Roasted pumpkin, spiced coconut sauce, and crispy chickpeas come together in a bowl you’ll want to curl up with again and again.
Ingredients
- 3 cups fresh pumpkin peeled and cubed
- 1 can chickpeas drained and rinsed
- 1 tablespoon olive oil or ghee
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ¼ teaspoon chili powder optional
- 1 can full-fat coconut milk
- ½ teaspoon maple syrup or brown sugar
- Salt and pepper to taste
- Fresh cilantro for topping
- Toasted coconut flakes or crushed nuts optional
Instructions
- Preheat your oven to 400°F.
- Toss cubed pumpkin with olive oil, a pinch of salt, pepper, and a touch of turmeric.
- Spread out on a baking sheet and roast for about 25 to 30 minutes until tender and golden at the edges.
- While the pumpkin roasts, toss chickpeas with oil, cumin, and chili powder.
- Spread on a baking tray and roast for 20 minutes, shaking halfway through until golden and crisp.
- In a large skillet, heat oil over medium.
- Add onion and sauté until soft and golden.
- Stir in garlic and ginger, cook for a minute.
- Add tomato paste and all the spices.
- Let it cook for another 1–2 minutes until fragrant and rich.
- Pour in coconut milk and maple syrup.
- Stir together and simmer for 8 to 10 minutes until thick and creamy.
- Taste and season with salt and pepper.
- Gently fold roasted pumpkin into the curry sauce.
- Simmer for another 5 to 10 minutes so flavors blend.
- Top with crispy chickpeas, fresh cilantro, and toasted coconut or crushed peanuts if desired.
Notes
Use full-fat coconut milk for a rich curry. Roasting the pumpkin adds natural sweetness. Don’t skip the crispy chickpeas—they’re the best part!