Pumpkin Curry with Chickpeas (Ready-to-Print Version)

A comforting blend of roasted pumpkin, coconut sauce, and crispy chickpeas with a balance of sweet and spice.

# What You’ll Need:

→ Roasted Pumpkin

01 - 2 lbs pumpkin, peeled and cut into 1½-inch cubes, or 1½ lbs pre-cut
02 - 1 tablespoon extra-virgin olive oil, avocado oil, or coconut oil
03 - ¼ teaspoon salt
04 - 1 teaspoon garlic powder
05 - ¼ teaspoon chili powder
06 - ¼ teaspoon garam masala or curry powder

→ Roasted Chickpeas

07 - 1½ cups cooked chickpeas, drained and rinsed
08 - 1 tablespoon extra-virgin olive oil
09 - ¼ teaspoon salt, adjust to taste
10 - 1 teaspoon garam masala, tandoori masala, paprika, ground cumin, or curry powder
11 - ½ teaspoon garlic powder (optional)

→ Curry Sauce

12 - 2 tablespoons olive oil
13 - 1 large onion, finely chopped
14 - 1½ tablespoons grated garlic
15 - 1½ tablespoons grated ginger
16 - 1½ teaspoons garam masala or curry powder
17 - ½ teaspoon Kashmiri red chili powder
18 - ½ teaspoon turmeric
19 - ½ teaspoon ground cumin
20 - ½ teaspoon ground coriander
21 - 6 tablespoons tomato paste or 8 oz crushed tomatoes
22 - 1 teaspoon salt, or to taste
23 - 1 can (13.5 oz) full-fat coconut milk
24 - 1 tablespoon maple syrup
25 - 1 tablespoon ghee (optional)
26 - 2 tablespoons chopped cilantro or ½ teaspoon kasoori methi (dried fenugreek leaves)

→ Garnish (optional)

27 - Toasted coconut flakes

# Step-by-Step Guide:

01 - Preheat oven to 425°F and position rack at the lowest level. Line a baking sheet with parchment paper. Peel and cut the pumpkin into 1-inch cubes after microwaving for one minute to soften. Toss cubes with olive oil, salt, garlic powder, chili powder, and garam masala. Arrange on baking sheet and roast for 30 minutes, turning halfway, until caramelized and tender.
02 - Preheat oven to 425°F and line a baking sheet with parchment paper. Pat chickpeas dry on a clean towel, removing loose skins. Toss with olive oil and salt, spread evenly on sheet. Roast 20-30 minutes until golden and crisp. While warm, toss with garam masala and garlic powder if using.
03 - Heat olive oil in a medium pot over medium-high heat. Sauté chopped onion until golden, about 6 minutes. Add grated garlic and ginger, cook 1 minute until fragrant. Stir in garam masala, red chili powder, turmeric, ground coriander, and cumin; cook 30 seconds to release aroma.
04 - Add tomato paste (or crushed tomatoes), coconut milk, and salt. Simmer while stirring for 10 minutes until sauce thickens and deepens in color. Blend if a smoother texture is preferred, adding water tablespoon by tablespoon.
05 - Stir in maple syrup, half the cilantro or kasoori methi, and roasted pumpkin. Simmer 8–10 minutes until pumpkin is tender and sauce thickens. Adjust consistency with water if necessary. Garnish with roasted chickpeas, optional ghee, remaining cilantro, and toasted coconut flakes. Serve hot.

# Handy Tips:

01 - Roasted chickpeas can be prepared ahead and stored at room temperature; re-crisp in the oven if needed.
02 - Store leftover curry in airtight container in the refrigerator for 3-4 days; reheat gently adding water to adjust consistency.
03 - Freeze components separately for best results; thaw and reheat when ready to serve.

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