Velvety pumpkin and chickpea curry with a hint of coconut and ginger - photo 1
← Recipes

Velvety pumpkin and chickpea curry with a hint of coconut and ginger

Wegetariańskie Pikantne Indian Cuisine Vegetarian Dishes Main Dishes 50 min Medium 16 wyświetleń ~23.35 PLN - (0)
Rate:
(0)
Start Cooking

Description

This warming, creamy curry is the essence of autumn Indian cuisine. Inspired by the rich flavors of northern India, it combines the seasonal sweetness of Hokkaido pumpkin with the nutty taste of chickpeas. The thick, velvety sauce made from coconut milk, tomatoes, and aromatic paste of ginger, garlic, and chili envelops each ingredient, creating an incredibly harmonious composition. The dish is characterized by a deep orange color that looks beautiful on the plate. It has a mildly spicy flavor, with the noticeable sweetness of pumpkin balanced by the acidity of lime and the freshness of coriander. It pairs perfectly with fluffy basmati rice and warm naan bread, which allow you to scoop up every drop of the delicious sauce. This dish not only satisfies but also lifts your spirits on chilly days.

Ingredients (18)

Servings:
4
  • Hokkaido pumpkin 500 g
  • Ciecierzyca konserwowa 240 g
  • Full-fat coconut milk 400 ml
  • Onion 1.3 szt.
  • Garlic 4 ząbki
  • Fresh ginger 30 g
  • Olej kokosowy nierafinowany 2 łyżki
  • Canned diced tomatoes 200 g
  • Ground coriander 6 g
  • Lime juice 15 ml
  • 🌿 Przyprawy
  • Ground turmeric 0.6 łyżeczka
  • ground cumin 0.6 łyżeczka
  • Garam masala 3 g
  • Świeża papryczka chili 1 szt.
  • Sól himalajska 5 szczypt
  • ✨ Opcjonalne
  • Fresh cilantro 15 g
  • Pumpkin seeds 10 g
  • Thick natural yogurt 60 g
💰 Szacowany koszt dania: ~23.35 PLN (5.84 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Thoroughly wash the Hokkaido pumpkin under running water. Place it on a stable cutting board and, using a large, sharp knife, cut it in half. Use a metal spoon to scoop out the seeds and fibrous flesh from the center. Cut each half into slices about 2-3 cm thick, and then cut each slice into cubes with sides of about 2 cm. You do not need to peel the skin; it will soften during cooking.

Ingredients: Hokkaido pumpkin
Be careful when cutting hard pumpkin! Make sure the cutting board doesn't slip (you can place a damp cloth underneath it). A large chef's knife works best. Save the seeds - you can roast them and eat them as a snack.
2

Peel the onion, cut it in half and chop it into small cubes. Peel the garlic and press it through a garlic press or chop it very finely. Peel the ginger (the easiest way to do this is with the edge of a small spoon) and grate it on a fine grater. Cut the chili pepper in half lengthwise, remove the seeds (if you prefer a milder dish) and chop it very finely.

Ingredients: Onion, Garlic, Fresh ginger, Świeża papryczka chili
To avoid crying while cutting onions, you can chill them in the fridge for 30 minutes beforehand. After cutting chili, wash your hands thoroughly and avoid touching your eyes.
3

Open the can of chickpeas, transfer its contents to a sieve or colander, and rinse thoroughly under cold running water until the foam disappears. Leave to drain in the sieve. Prepare all the dry spices by measuring them into a small bowl – this will make it easier to add them to the dish later.

Ingredients: Ciecierzyca konserwowa, Ground turmeric, ground cumin, Ground coriander, Garam masala
Rinsing the chickpeas is important to remove excess salt and liquid from the can (aquafaba), which could affect the flavor and consistency of the sauce. Gathering the spices in one place (known as mise en place) prevents them from burning during cooking.

Cooking curry

4

In a large, wide pot or deep skillet with a thick bottom, heat coconut oil over medium heat. When the oil melts and begins to gently shimmer, add the chopped onion. Sauté for about 5-7 minutes, stirring occasionally with a wooden spoon, until the onion becomes soft and translucent (it will become glassy).

Ingredients: Olej kokosowy nierafinowany, Onion
The best pot will have a capacity of at least 3 liters. Don't rush this step - well-caramelized, slightly sweet onion is the foundation of the dish's flavor. Be careful not to burn it; if necessary, lower the heat.
5

Add grated ginger, chopped garlic, and chili to the sautéed onion. Fry everything together for about 1-2 minutes, stirring constantly, until they release an intense aroma. Be careful not to burn the garlic, as it will become bitter.

Ingredients: Garlic, Fresh ginger, Świeża papryczka chili
This is a key moment in building flavor. The aroma that fills your kitchen is a sign that everything is going well. Stir vigorously to prevent the ingredients from sticking to the bottom of the pot.
6

Reduce the heat to the lowest setting and add all the dry spices from the bowl to the pot: turmeric, cumin, and ground coriander (leave the garam masala for later). Toast the spices, stirring constantly, for about 30-60 seconds. They will become very aromatic. Be careful not to burn them.

Ingredients: Ground turmeric, ground cumin, Ground coriander
Toasting spices in fat (known as tempering) releases essential oils and deepens their flavor. This is the secret to authentic Indian curry. If the spices start to stick, you can add a little water.
7

Add the diced pumpkin to the pot with the aromatic paste. Mix everything thoroughly with a wooden spoon, ensuring each piece of pumpkin is coated with the spices. Sauté for 2-3 minutes, stirring occasionally.

Ingredients: Hokkaido pumpkin
Coating the pumpkin with spices before adding liquids will make its flavor deeper and more complex. This step 'seals' the spice flavor onto the vegetable.
8

Pour the entire can of coconut milk and the chopped tomatoes into a pot. Gently mix. If the sauce is very thick, you can add about 100 ml of hot water or vegetable broth. Bring everything to a boil over medium heat, then reduce the heat to the minimum so that the curry just gently simmers.

Ingredients: Full-fat coconut milk, Canned diced tomatoes
Before opening the can of coconut milk, shake it vigorously to combine the thick cream with the coconut water. The amount of water added depends on the thickness of the milk and the juiciness of the tomatoes.
9

Cover the pot with a lid and cook the curry on low heat for about 15-20 minutes. The cooking time depends on the size of the pumpkin cubes. After this time, check if the pumpkin is soft by piercing one of the larger pieces with a fork – it should go in without resistance.

Stir the curry every 5-7 minutes to prevent it from sticking to the bottom of the pot. Cooking with the lid on will help the pumpkin soften faster and the flavors meld better.
10

When the pumpkin is soft, add the rinsed chickpeas and garam masala to the pot. Gently stir to avoid mashing the pumpkin. Cook everything together uncovered for another 5 minutes to heat the chickpeas and slightly thicken the sauce.

Ingredients: Ciecierzyca konserwowa, Garam masala
Garam masala is added at the end of cooking because it contains spices that quickly lose their aroma under high temperatures. This way, the dish will have a fresh, intense fragrance.

Finishing and serving

11

Remove the pot from the heat. Squeeze fresh lime juice into the curry and add salt. Mix thoroughly and taste. This is the moment to season the dish to your liking – if it's not sour enough, add more lime juice; if it's not salty enough, a bit of sugar or maple syrup can help; if it's not salty enough, add a pinch of salt.

Ingredients: Lime juice, Sól himalajska
This is the most important step that determines the final flavor! The balance between sweetness (pumpkin), acidity (lime, tomatoes), saltiness, and spiciness is the key to perfect curry. Always taste the dish before serving.
12

Serve the curry hot, transferred to deep bowls. Generously sprinkle with chopped fresh coriander. Additionally, to enhance the texture and flavor, you can top the dish with toasted pumpkin seeds and add a dollop of thick natural yogurt on top. It tastes best with basmati rice or naan bread.

Ingredients: Fresh cilantro, Pumpkin seeds, Thick natural yogurt
To toast pumpkin seeds, place them in a dry, heated pan and roast for 2-3 minutes until they start to 'pop' and lightly brown. Be careful not to burn them.

Fun Fact

💡

The word 'masala' in Hindi simply means 'spice mix'. There is no single, universal recipe for garam masala – each Indian family has its own secret recipe, passed down from generation to generation. It is these unique blends that give dishes their distinctive, homemade character.

Best for

Jesienny obiad Kolacja wegetariańska Spotkanie z przyjaciółmi Rozgrzewający posiłek na chłodny dzień

Tips

🍽️ Serving

Serve the curry in deep bowls for easy spooning. Next to it, place a bowl of fluffy basmati rice. Warm naan or roti breads are perfect for scooping up the delicious sauce. A simple raita (yogurt with grated cucumber and mint) makes a great side, cooling the palate and balancing the flavors.

🥡 Storage

Curry can be stored in an airtight container in the refrigerator for up to 3 days. Interestingly, the flavors will meld even more by the next day, making the dish even tastier. It can also be frozen (for up to 3 months). It is best to reheat it slowly over low heat in a pot, possibly adding a little water if the sauce has thickened too much.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Velvety broccoli cream with toasted almonds and a hint of blue cheese 45 min

Velvety broccoli cream with toasted almond...

Soups
Tradycyjny Kotlet Schabowy z Zasmażaną Kapustą 70 min

Tradycyjny Kotlet Schabowy z Zasmażaną Kap...

Main dishes
Kremowe gnocchi z pieczoną dynią, szałwią i palonym masłem 60 min

Kremowe gnocchi z pieczoną dynią, szałwią ...

Main dishes
Wiosenna Tarta z Szparagami, Kozim Serem i Młodymi Ziemniakami na Kruchym Spodzie 110 min

Wiosenna Tarta z Szparagami, Kozim Serem i...

I don't know
Rainbow Turkey Meatballs in Velvety Sauce with Hidden Vegetables 70 min

Rainbow Turkey Meatballs in Velvety Sauce ...

Kids' Lunches
Mediterranean Orzo Salad with Lemon-Herb Shrimp 45 min

Mediterranean Orzo Salad with Lemon-Herb S...

Salads

Recipe Categories

Indian Cuisine
Indian Cuisine

Indian cuisine is a fascinating journey through a continent of spices - from mild to fiery. Curry in a hundred variations: tikka masala, butter chicken, korma, vindaloo, and madras. Biryani, pulao, and dal - rice and lentil dishes full of aroma. Naan, chapati, and paratha - Indian breads baked in...

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Main Dishes
Main Dishes in: Christmas Eve Dinner

Main courses are the heart of every meal - hearty, delicious, and full of nutrients. Meats: beef, pork, poultry, and lamb in various versions. Fish and seafood: baked, fried, grilled, and stewed. Vegetarian dishes: tofu, tempeh, legumes as the main protein. Casseroles: pasta, potato, vegetable wi...

See all recipes in this category
Lunches
Lunches

Lunches are the main meal of the day - filling, balanced, and full of flavor. Traditional two-course lunches: soup and a main dish in Polish tradition. Pork chop with potatoes and cabbage - a classic of Polish lunches. Dumplings with meat, cheese, and fruit - hand-formed delicacies. Beef goulash,...

See all recipes in this category
Reklama