Indian Pumpkin and Chickpea Curry with Coconut Milk
shared by המטבח של Nibblore
This rich Indian pumpkin curry combines creamy coconut milk, chickpeas and warming spices in a thick sauce that balances sweetness, heat and acidity. Briefly roasting the pumpkin helps the cubes hold their shape and deepens their flavour, while mashing a few pieces into the sauce creates a velvety texture. It makes a satisfying dinner served with basmati rice. • Use full-fat coconut milk rather than coconut drink; its higher fat content creates a stable, velvety sauce. • Choose a firm-fleshed pumpkin or squash, such as butternut squash or kabocha, so the cubes do not fall apart during cooking. • Once the coconut milk has been added, keep the sauce at a gentle simmer to prevent it from splitting. • The heat level is mild; for a spicier curry, increase the cayenne pepper to 0.5 teaspoon. • You can replace the pumpkin with the same weight of sweet potato; roast it for 18–22 minutes. • You can replace the chickpeas with 250 g firm tofu cut into cubes, but the dish will no longer be soy-free. • If you do not have lime, use 1 tablespoon of fresh lemon juice. • Refined coconut oil can replace the canola oil in the same quantity. Cool and transfer to an airtight container. Refrigerate for up to 4 days or freeze for up to 2 months; thaw overnight in the refrigerator. Reheat in a saucepan over medium-low heat for 6–8 minutes with a splash of water, stirring gently, or microwave in 1-minute intervals until piping hot.
- Total time
- 60 min
- Servings
- 4
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 800 gpumpkin, peeled and cut into 3 cm cubes
- 2 tbspcanola oil, divided
- 1 tspfine salt, divided
- 1yellow onion, finely chopped
- 3 clovesgarlic, crushed
- 1 tbspfresh ginger, finely grated
- 1 tspcumin seeds
- 1 tspground turmeric
- 1 tspground coriander
- ½ tspgaram masala
- ¼ tspground cayenne pepper
- 2 tbsptomato paste
- 400 mlfull-fat coconut milk, well stirred
- 120 mlwater
- 400 gcanned chickpeas, drained and rinsed
- 1 tbsplime juice, freshly squeezed
- 15 gcoriander leaves, roughly chopped
- 1green chilli, thinly sliced for serving
Instructions
- 1Preheat the oven to 220°C conventional and line an approximately 30 × 40 cm baking tray with baking paper. Toss the pumpkin on the tray with 1 tablespoon of the oil and 0.5 teaspoon of the salt, then spread it into a single layer.
- 2Roast the pumpkin for 20–24 minutes, turning the cubes after 12 minutes, until the edges are browned and a knife meets slight resistance. The pumpkin will finish softening in the sauce, so do not roast it until it falls apart.
- 3Meanwhile, heat the remaining tablespoon of oil in a wide 4-litre saucepan over medium heat. Add the cumin seeds and cook for 30–45 seconds, until sizzling and nutty-smelling but not darkened.
- 4Add the onion and the remaining 0.5 teaspoon salt. Cook for 7–9 minutes, stirring occasionally, until the onion is soft and golden. Add the garlic and ginger and cook for 1 minute.
- 5Reduce the heat to medium-low and add the turmeric, ground coriander, garam masala and cayenne pepper. Stir for 30 seconds, then add the tomato paste and cook for another 2 minutes, until slightly darkened and beginning to stick to the bottom of the pan.
- 6Pour in the coconut milk and water, scraping the spiced residue from the bottom with a wooden spoon. Bring to a gentle simmer over medium heat, add the chickpeas and cook uncovered for 5 minutes.
- 7Add the roasted pumpkin and stir gently. Mash about 6 pumpkin cubes against the side of the pan and stir them into the sauce. Simmer gently for 5–7 minutes, until the remaining pumpkin is completely tender and the sauce coats the back of a spoon; if it becomes too thick, add 1–2 tablespoons of water.
- 8Turn off the heat and stir in the lime juice and half the coriander leaves. Taste and adjust the salt or heat as needed. Let the curry stand for 5 minutes, then serve topped with the remaining coriander and sliced chilli.