Aromatic Pumpkin and Chickpea Curry with Coconut Milk - photo 1
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Aromatic Pumpkin and Chickpea Curry with Coconut Milk

Pikantne Indian Cuisine Vegetarian Dishes Main Dishes 60 min Medium 13 wyświetleń ~27.56 PLN - (0)
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Description

This warming, creamy, and incredibly aromatic curry is the essence of autumn Indian cuisine. The sweetness of roasted hokkaido pumpkin perfectly complements the earthy flavor of chickpeas and the richness of exotic spices. The thick, velvety sauce made from coconut milk and tomatoes envelops each ingredient, creating a dish with deep, multi-dimensional flavor. The dish draws inspiration from traditional vegetarian curries from southern India, where coconut milk is a staple in many recipes. It is not only delicious but also beautiful – its intense orange color, contrasted with the green of fresh coriander, delights and stimulates the appetite. It tastes perfect served with fluffy basmati rice or warm naan bread, which allows you to scoop up every drop of the precious sauce. It’s an excellent choice for chilly evenings, family dinners, or a vegetarian feast for friends.

Ingredients (18)

Servings:
4
  • Hokkaido pumpkin 500 g
  • Ciecierzyca konserwowa 240 g
  • Mleko kokosowe pełnotłuste 400 ml
  • Onion 1.3 szt.
  • Garlic 4 ząbki
  • Fresh ginger 20 g
  • Canned diced tomatoes 400 g
  • Refined coconut oil 2 łyżki
  • Ground coriander 4 g
  • Vegetable broth 150 ml
  • Lime juice 15 ml
  • 🌿 Przyprawy
  • Ground turmeric 1 łyżeczka
  • Kmin rzymski (kumin) mielony 5 łyżeczek
  • Garam masala 5 g
  • Chili powder 0.5 łyżeczka
  • Salt 0.2 szczypt
  • ✨ Opcjonalne
  • Fresh cilantro 30 g
  • Almond flakes 20 g
💰 Szacowany koszt dania: ~27.56 PLN (6.89 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. Then, cut each half into thick slices and then into cubes about 2-3 cm on each side. There is no 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 on the countertop (you can place a damp cloth underneath it). 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 cloves and crush them with a press or chop them very finely. Peel a piece of ginger (the easiest way to do this is with the edge of a small spoon) and grate it on a fine grater.

Ingredients: Onion, Garlic, Fresh ginger
To avoid crying when cutting onions, you can chill them in the fridge for 30 minutes beforehand. Preparing garlic and ginger in paste form (e.g., by blending) will ensure an even distribution of flavor.
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 in the sieve to drain excess water.

Ingredients: Ciecierzyca konserwowa
Rinsing canned chickpeas is important because it removes excess salt and the so-called aquafaba (the liquid from the can), which can have a metallic taste.

Cooking Curry

4

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

Ingredients: Refined coconut oil, Onion
Use a pot with a capacity of at least 4 liters so that all the ingredients fit comfortably. Patiently sautéing the onions until translucent is key to building the flavor base of the dish – do not rush this step.
5

Add grated ginger and garlic pressed through a garlic press to the translucent onion. Sauté everything together for about 1 minute, stirring constantly. The ingredients should release an intense aroma, but must not burn.

Ingredients: Garlic, Fresh ginger
Garlic and ginger burn very quickly, which can give the dish a bitter taste. Therefore, sauté them briefly and keep stirring. Lower the heat if you notice they are browning too quickly.
6

Reduce the heat to the minimum. Add all the dry spices to the pot: turmeric, cumin, ground coriander, and hot paprika. Stir vigorously and sauté for 30-60 seconds. The spices should become very aromatic.

Ingredients: Ground turmeric, Kmin rzymski (kumin) mielony, Ground coriander, Chili powder
This step, known as 'blooming' or 'tempering' spices, is fundamental in Indian cuisine. Heating spices in fat releases their essential oils and deepens the flavor of the entire dish. Be careful not to burn them!
7

Add the canned tomatoes (with the juice) and the prepared pumpkin cubes to the pot with the sautéed spices. Mix everything thoroughly so that the pumpkin is coated with the aromatic tomato-spice paste.

Ingredients: Canned diced tomatoes, Hokkaido pumpkin
Use a wooden spoon to scrape all the flavorful bits of spices that may have stuck to the bottom of the pot. The tomatoes will help 'release' them from the bottom.
8

Pour vegetable broth (or water) into a pot. Increase the heat and bring it to a boil. Then reduce the heat to low, cover the pot with a lid, and cook for about 15-20 minutes, or until the pumpkin is soft. Check its softness by piercing a piece with a fork – it should go in easily.

Ingredients: Vegetable broth
The cooking time for pumpkin may vary depending on its size and freshness. Check it from time to time to avoid overcooking. It should be soft but still hold its shape.
9

When the pumpkin is soft, pour the entire can of coconut milk into the pot and add the drained chickpeas. Gently stir to combine all the ingredients. Heat on low for another 5-7 minutes, uncovered, to allow the sauce to thicken slightly. Do not bring to a strong boil.

Ingredients: Mleko kokosowe pełnotłuste, Ciecierzyca konserwowa
Overcooking coconut milk can cause it to curdle and separate. Heat it gently, just until the curry is hot.
10

Remove the pot from the heat. Add the garam masala spice mix and freshly squeezed lime juice. Season with salt to taste. Gently mix everything together. Taste and add more salt or lime juice if needed to balance the flavors.

Ingredients: Garam masala, Lime juice, Salt
Garam masala is added at the very end because it contains volatile aromatic compounds that quickly evaporate during cooking. Lime juice 'enhances' the flavor and adds freshness to the heavier notes of spices and coconut milk.

Serving

11

Transfer the hot curry to deep bowls. Optionally, generously sprinkle with chopped fresh coriander and toasted almond flakes for added crunch. Serve immediately with fluffy basmati rice or warm naan bread.

Ingredients: Fresh cilantro, Almond flakes
To toast almond flakes, place them in a dry, cold pan and heat over low heat, stirring frequently, until they become golden and start to smell. Be careful, as they can burn very quickly!

Fun Fact

💡

The word 'curry' does not refer to a specific spice (although there is a blend by that name), but to an entire category of dishes with a thick, aromatic sauce, popular in Southeast Asia. Each region, and even each family in India, has its own unique recipe for curry.

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Tips

🍽️ Serving

Curry tastes best served with fluffy basmati rice, which will absorb the aromatic sauce. To cook perfect rice, rinse it several times in cold water, then cook in a ratio of 1:1.5 (1 part rice to 1.5 parts water). Next to it, place a bowl of thick natural yogurt or raita (yogurt with grated cucumber and mint), which will mellow the spiciness of the dish. Warm naan or chapati breads for dipping in the sauce are also an essential addition.

🥡 Storage

Curry can be stored in an airtight container in the refrigerator for up to 3 days. Moreover, the flavors will 'meld' and the dish will taste even better the next day! Reheat on low heat in a pot, adding a little water or coconut milk if necessary. The dish is also great for freezing – store in the freezer for up to 3 months.

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