Ingredients
Roasted Pumpkin
- 2 lbs pumpkin (peeled and cut into 1½-inch cubes, or 1½ lbs pre-cut)
- 1 tablespoon extra-virgin olive oil (avocado oil, or coconut oil)
- ¼ teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ teaspoon garam masala (or curry powder)
Roasted Chickpeas
- 1½ cups cooked chickpeas (drained and rinsed)
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon salt (adjust per taste)
- 1 teaspoon garam masala (tandoori masala, paprika, and ground cumin or curry powder)
- ½ teaspoon garlic powder (optional)
Curry Sauce
- 2 tablespoons olive oil
- 1 large onion (finely chopped)
- 1½ tablespoons grated garlic
- 1½ tablespoons grated ginger
- 1½ teaspoons garam masala (or curry powder)
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 6 tablespoons tomato paste (or 8 oz crushed tomatoes)
- 1 teaspoon salt (or to taste)
- 1 can coconut milk (full fat, about 13.5-14 oz)
- 1 tablespoon maple syrup
- 1 tablespoon ghee (optional)
- 2 tablespoons chopped cilantro (or ½ teaspoon kasoori methi dried fenugreek leaves)
- Toasted coconut flakes (for garnish)
Instructions
- Roasted Pumpkin: Preheat your oven to 425°F and position the rack at the lowest level, lining a baking sheet with parchment paper. Peel and cut the pumpkin into 1½-inch cubes. Toss the cubes with olive oil, salt, garlic powder, chili powder, and garam masala. Spread them evenly on the baking sheet and roast for about 30 minutes, tossing halfway until the edges caramelize and the pumpkin is cooked through.
- Roasted Chickpeas: Preheat the oven again to 425°F and line another baking sheet with parchment paper. Pat the chickpeas dry on a clean towel to remove skins, then place them on the baking sheet. Toss with olive oil and salt. Roast for 20-30 minutes until golden and crisp, tossing occasionally. While still warm, toss with garam masala and garlic powder to infuse flavor.
- Prepare Curry Sauce: Heat olive oil in a medium pot over medium-high heat. Add finely chopped onions and sauté for about 6 minutes until golden brown. Add grated garlic and ginger and cook for another minute until fragrant. Stir in garam masala, Kashmiri chili powder, turmeric, cumin, and coriander, cooking for 30 seconds to release the spices’ aromas.
- Simmer the Sauce: Mix in the tomato paste and coconut milk along with salt. Let the sauce simmer gently, stirring often, for about 10 minutes until it thickens and deepens in color. For a smoother sauce, transfer to a blender and blend with small amounts of water until you reach your desired consistency.
- Add Pumpkin and Season: Return the sauce to the pot if blended. Stir in maple syrup, half of the chopped cilantro or kasoori methi, and add the roasted pumpkin cubes. Simmer gently for 8-10 minutes until the pumpkin absorbs the flavors and the sauce is thick and bubbling. Adjust thickness by adding water as needed.
- Serve and Garnish: Dish out the curry into serving bowls. Top with the roasted chickpeas, a drizzle of ghee if using, remaining cilantro, and sprinkle toasted coconut flakes on top for a lovely finish and crunch.
Notes
- You can save pumpkin seeds from the pumpkin to roast separately as a crunchy garnish.
- Kashmiri red chili powder adds vibrant color and mild heat; substitute with paprika if unavailable.
- Adjust salt and spices to taste for personal preference.
- Using full-fat coconut milk gives a richer curry, but light coconut milk can be used for a lighter dish.
- The dish is vegetarian and can be made vegan by omitting ghee or substituting with plant-based butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Indian
- Diet: Vegetarian