Roasted Pumpkin & Chickpea Curry
Roasted Pumpkin & Chickpea Curry is a heartwarming dish that perfectly combines sweet pumpkin and protein-rich chickpeas in a creamy coconut sauce. This flavorful curry, imbued with aromatic spices, is ideal for chilly evenings, filling your home with inviting scents. Simple to prepare, it’s a vibrant meal that pairs beautifully with rice or naan, making it perfect for weeknight dinners or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Roasting, Sautéing
- Cuisine: Indian
Ingredients
Scale
- 3 cups pumpkin, diced (fresh or canned)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp turmeric
- 2 cups low-sodium vegetable broth
- Salt and pepper to taste
- 2 cups fresh spinach (optional)
Instructions
- Preheat oven to 400°F (200°C) and cut pumpkin into cubes.
- Spread pumpkin on a baking sheet, drizzle with olive oil, season with salt and pepper. Roast for 25-30 minutes until fork-tender.
- In a large pot over medium heat, sauté onions in oil until golden. Add garlic and ginger; cook until fragrant.
- Stir in cumin, coriander, and turmeric; cook for about a minute.
- Pour in coconut milk and vegetable broth; bring to a simmer.
- Add roasted pumpkin and chickpeas; simmer for 10-15 minutes.
- Stir in spinach just before serving until wilted.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 6g
- Sodium: 490mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg