How to Make Pumpkin Curry with Chickpeas and Coconut in 30 Minutes

As the leaves turn and the air gets crisp, there’s nothing quite like a warm, comforting bowl of Pumpkin Curry with Chickpeas and Coconut to bring a smile to your face. This delightful dish is not only packed with flavor but also comes together in just 30 minutes! Perfect for quick family dinners, it’s a fantastic way to embrace the fall season. Plus, if you’re looking for easy pasta recipes to complement your meal, I’ve got you covered with some ideas at the end!

Why You’ll Love This Recipe

• Quick and easy to prepare, making it perfect for busy weeknights.
• Rich in flavor and nutrients, thanks to the pumpkin and chickpeas.
• Versatile and can be served with rice, quinoa, or even as a filling for wraps.
• Great for meal prep and leftovers taste even better the next day!
• Perfect for cozy dinners with family or friends.

Ingredients

To whip up this delicious Pumpkin Curry with Chickpeas and Coconut, you’ll need the following ingredients:

• 2 lbs pumpkin (peeled and cut into 1½-inch cubes, or 1½ lbs pre-cut)
• 1 tablespoon extra-virgin olive oil (or avocado oil, or coconut oil)
• ¼ teaspoon salt
• 1 teaspoon garlic powder
• ¼ teaspoon chili powder
• ¼ teaspoon garam masala (or curry powder)
• 1½ cups cooked chickpeas (drained and rinsed)
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon salt (adjust per taste)
• 1 teaspoon garam masala (or tandoori masala, paprika, and ground cumin or curry powder)
• ½ teaspoon garlic powder (optional)
• 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 (see note)
• 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)
• 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

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the steps to create this mouthwatering Pumpkin Curry:

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the grated garlic and ginger, cooking for another minute until fragrant.
3. Add the pumpkin cubes, salt, garlic powder, chili powder, and garam masala. Stir well to coat the pumpkin with the spices.
4. Pour in the coconut milk and add the cooked chickpeas. Bring the mixture to a gentle simmer.
5. Cook for about 15-20 minutes, or until the pumpkin is tender and the flavors meld together beautifully.
6. Stir in the maple syrup and ghee (if using) for added richness.
7. Finish with chopped cilantro and toasted coconut flakes for a delightful crunch.

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your Pumpkin Curry turns out perfectly:

• Feel free to adjust the spices according to your taste. If you love heat, add more chili powder!
• For a creamier texture, blend a portion of the curry before serving.
• Pair this dish with rice or quinoa for a complete meal.
• If you have leftovers, they can be frozen for up to 3 months!

How to Serve

This Pumpkin Curry is incredibly versatile! Here are some serving suggestions:

• Serve it over a bed of fluffy rice or quinoa for a hearty meal.
• Use it as a filling for wraps or pita bread for a fun twist.
• Pair it with a side of naan or crusty bread to soak up all that delicious sauce.
• For a complete fall-inspired dinner, consider serving it alongside a salad or roasted vegetables.

Make Ahead and Storage

This recipe is perfect for meal prep! Here’s how to store it:

• Store any leftovers in an airtight container in the refrigerator for up to 4 days.
• To freeze, let the curry cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months.
• When ready to enjoy, simply thaw in the refrigerator overnight and reheat on the stove or in the microwave.

So there you have it! A delightful Pumpkin Curry with Chickpeas and Coconut that’s perfect for cozy dinners. If you’re looking for more quick family dinners, don’t forget to check out my beef stir fry or ground beef stroganoff for more delicious options. And if you’re in the mood for something different, try my cattle drive casserole for a hearty meal! Enjoy your cooking adventure, and happy eating!