Pumpkin Curry with Chickpeas

This pumpkin curry blends the sweetness of roasted pumpkin with the rich, buttery flavors typical of a butter chickenstyle coconut sauce, all topped with crunchy roasted chickpeas for texture. It’s a comforting, creamy dish that works well for festive dinners or an easy weeknight meal that fills the kitchen with warm spices and inviting aromas.

I first made this curry during a cold fall weekend and it quickly became a comfort food favorite in our house. The crunchy chickpeas add a nice surprise that keeps everyone coming back for seconds.

Ingredients

• Pumpkin cubes: peeled and cut into 1½inch pieces provide natural sweetness and body to the curry Choose firm, fresh pumpkins for the best texture
• Extra virgin olive oil: for roasting and cooking adds depth and helps caramelize vegetables beautifully
• Spice blend: garlic powder, chili powder, and garam masala bring a fragrant spice blend that gives this curry its warm, complex flavor Freshly ground garam masala works even better if you can find it
• Cooked chickpeas: for the crunchy topping add protein and texture Make sure to pat them dry thoroughly so they roast crisp
• Aromatics: onions, garlic, and ginger form the aromatic base of the curry sauce and build layers of flavor
• Tomato base: tomato paste or crushed tomatoes lend a subtle tartness that balances the creaminess from coconut milk
• Fullfat coconut milk: enriches the sauce with a silky, tropical creaminess that enhances the spices
• Maple syrup: rounds out the savory notes with a hint of sweetness without overwhelming the dish
• Fresh cilantro: brightens the curry at the end but dried fenugreek leaves are an excellent substitute for an authentic touch
• Optional garnishes: toasted coconut flakes add crunch and visual appeal

Instructions

Roast the Pumpkin:

Preheat your oven to 425 degrees Fahrenheit and position the rack at the lowest level Line a baking sheet with parchment paper Wash and dry the pumpkin then microwave for one minute to soften slightly for easier peeling Using a sharp knife carefully cut the pumpkin in half starting from the stem side Scoop out the seeds and stringy pulp with a spoon and save seeds if you want to roast them later Slice the pumpkin into thick rounds and peel off the skin with a vegetable peeler Cut the rounds into 1inch cubes Toss them in a bowl with olive oil salt garlic powder chili powder and garam masala until evenly coated Spread the cubes out on the baking sheet and roast for about 30 minutes flipping halfway through until tender and caramelized on the edges

Prepare the Roasted Chickpeas:

Preheat the oven to 425 degrees Fahrenheit and line another baking sheet with parchment Spread the cooked chickpeas onto a clean kitchen towel and pat dry to remove any moisture and loose skins Transfer them to the baking sheet drizzle with olive oil and sprinkle with salt Roast the chickpeas for about 20 to 30 minutes or until golden and crispy shaking the pan occasionally to ensure even cooking When still warm toss them with garam masala and garlic powder for extra flavor

Make the Curry Sauce:

Heat olive oil in a medium pot over mediumhigh heat Add finely chopped onions and sauté stirring frequently until they turn a nice golden brown around six minutes Add the grated garlic and ginger and cook for another minute until fragrant Sprinkle in garam masala or curry powder Kashmiri red chili powder turmeric ground cumin and coriander stirring continuously to release their aromas for about half a minute Stir in the tomato paste and pour in the fullfat coconut milk along with salt Let the sauce simmer on moderate heat stirring from time to time until it thickens and develops a rich reddishbrown color which should take about ten minutes For a smoother sauce texture you may transfer it to a blender and blend with a little water added a tablespoon at a time

Combine and Simmer:

Return the sauce to the pot if blended Add maple syrup and half the chopped cilantro or crushed kasoori methi leaves Gently fold in the roasted pumpkin cubes Continue to simmer for 8 to 10 minutes until the pumpkin is fully cooked and the sauce is thick and bubbling Adjust the consistency with small amounts of water as needed

Garnish and Serve:

Just before serving top the curry with the crispy roasted chickpeas Add a dollop of ghee if you like along with the remaining cilantro and a sprinkle of toasted coconut flakes for extra texture and flavor This dish pairs wonderfully with steamed rice or warm naan bread

My favorite part is definitely the roasted chickpeas I remember the first time I made them as a topping for this curry they were so addictive my kids kept sneaking handfuls before dinner It just adds that playful crunch to a creamy comforting dish that feels like a warm hug on your plate

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days When reheating warm gently and stir in a splash of water or coconut milk to loosen the sauce if it thickens too much The roasted chickpeas are best kept separately to maintain their crispiness but can be refreshed in a hot oven for a few minutes before serving

Ingredient Substitutions

If you don’t have garam masala you can substitute with curry powder or a blend of cumin coriander and cinnamon for a similar warm flavor profile Maple syrup can be swapped with honey or brown sugar depending on what you have on hand Canned pumpkin puree can replace roasted pumpkin cubes if you’re short on time but the texture and flavor differences are noticeable

Serving Suggestions

This curry shines served over fluffy basmati rice or with buttered naan for soaking up every bit of sauce A side of sautéed greens or a simple cucumber raita adds brightness and balances the richness

This pumpkin curry is a cozy, flavorful dish that works well for weeknights or festive dinners. Top with roasted chickpeas for contrast and serve with rice or naan.

Your Recipe Questions Answered

→ What spices are used in the pumpkin sauce?

The sauce features garam masala, turmeric, ground cumin, coriander, Kashmiri red chili powder, and fresh garlic and ginger to create a warm, aromatic flavor.

→ How are the chickpeas prepared?

Cooked chickpeas are dried thoroughly, tossed with olive oil, salt, and spices, then roasted until golden and crunchy for a satisfying texture contrast.

→ Can this dish be made ahead of time?

Yes, the roasted pumpkin and chickpeas can be prepared in advance and stored separately. Combine with the sauce just before serving for best flavor and texture.

→ What garnishes enhance this dish?

Chopped fresh cilantro and toasted coconut flakes add freshness and a subtle nutty crunch that complement the rich curry flavors.

→ Is this suitable for a weeknight dinner?

Absolutely, with a prep and cook time of about 45 minutes, this dish is approachable and makes a hearty, flavorful meal any night.

→ What cooking equipment is recommended?

A Dutch oven or large pot for the sauce, a baking sheet for roasting pumpkin and chickpeas, and a sharp chef's knife for preparation are ideal.