Creamy pumpkin and chickpea curry in coconut milk - photo 1
← Recipes

Creamy pumpkin and chickpea curry in coconut milk

Pikantne Indian Cuisine Vegetarian Dishes Vegan dishes 60 min Easy 15 wyświetleń ~26.32 PLN - (0)
Rate:
(0)
Start Cooking

Description

This is an aromatic and warming dish that draws inspiration from the rich tradition of Northern Indian cuisine. It is a vegetarian (and vegan) curry that combines the natural sweetness of roasted Hokkaido pumpkin with hearty, protein-rich chickpeas. The whole dish is bathed in a velvety, creamy sauce made from coconut milk and diced tomatoes, seasoned with a carefully selected blend of Indian spices. Turmeric gives it a beautiful golden color, cumin and coriander add earthy notes, while garam masala completes the dish, introducing a deep, complex aroma. The dish is not only incredibly tasty but also visually appealing – the intense orange color of the curry beautifully contrasts with the green of fresh coriander. It pairs perfectly with fluffy basmati rice or warm naan bread, which is great for scooping up the thick sauce. This is an excellent choice for a cool autumn or winter evening when we are looking for something nourishing, comforting, and full of flavor.

Ingredients (17)

Servings:
4
  • Hokkaido pumpkin 600 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 2 g
  • Water or vegetable broth 100 ml
  • 🌿 Przyprawy
  • Ground turmeric 0.6 łyżeczka
  • ground cumin 0.4 łyżeczek
  • Garam masala 2 g
  • Chili flakes 1 szczypta
  • Salt 6 g
  • ✨ Opcjonalne
  • Fresh cilantro 15 g
  • Lime juice 15 ml
💰 Szacowany koszt dania: ~26.32 PLN (6.58 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare the pumpkin. Wash it thoroughly under running water. Place it on a stable cutting board and using a large, sharp knife, cut it in half. Use a spoon to scoop out the seeds and fibrous flesh from the center. Cut each half into thick slices, and then into cubes with a side of about 2-3 cm. There is no need to peel the skin of Hokkaido pumpkin.

Ingredients: Hokkaido pumpkin
Be careful when cutting the pumpkin, its skin is tough. Make sure the cutting board doesn't slip on the countertop (you can place a damp cloth underneath it). Even pieces of pumpkin will ensure that it cooks evenly.
2

Prepare the remaining vegetables. Peel the onion, cut it in half, and chop it into small cubes. Peel the garlic and finely chop it with a knife or press it through a garlic press. Peel the fresh ginger (you can do this with the edge of a small spoon) and grate it on a fine grater.

Ingredients: Onion, Garlic, Fresh ginger
To avoid crying while cutting onions, you can chill them in the fridge for 30 minutes beforehand. Preparing all the ingredients before starting to cook (the so-called 'mise en place') will greatly facilitate and speed up the entire process.
3

Drain and rinse the chickpeas. Open the can of chickpeas. Transfer the contents to a sieve or colander and rinse thoroughly under cold running water until all the foam is gone. Leave in the sieve to drain excess water.

Ingredients: Ciecierzyca konserwowa
Rinsing chickpeas is important because it removes excess salt and starch from the brine (aquafaba), which improves the flavor and texture of the dish and may reduce potential digestive discomfort.

Cooking curry

4

Start cooking the base. In a large pot or deep skillet with a thick bottom, heat coconut oil over medium heat. When the oil is hot (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 and translucent (turns glassy).

Ingredients: Refined coconut oil, Onion
It is best to use a pot with a capacity of at least 3-4 liters. Do not burn the onion; it should be sweet and soft, not brown and bitter. Patiently sautéing it until translucent is the key to a deep curry flavor.
5

Add garlic and ginger. To the translucent onion, add chopped garlic and grated ginger. Sauté everything together for about 1 minute, stirring constantly, until they release an intense aroma. Be careful not to burn them, as they will become bitter.

Ingredients: Garlic, Fresh ginger
Garlic and ginger are added later than the onion because they are finer and burn more quickly. As soon as you smell their intense, pleasant aroma, it's a sign that they are ready for the next step.
6

Add the spices. Reduce the heat to the minimum. Add all the dry spices to the pot: turmeric, cumin, ground coriander, and chili flakes. Stir vigorously and toast the spices for about 30-60 seconds. They should become very aromatic.

Ingredients: Ground turmeric, ground cumin, Ground coriander, Chili flakes
This process is called 'blooming' or 'tempering' spices. Heating them in fat releases essential oils, which significantly enhances their flavor and aroma. Be careful not to burn them, as the entire dish will become bitter.
7

Combine the main ingredients. In the pot with spices, add the diced pumpkin and stir for a minute to coat it with the aromatic paste. Then pour in the entire can of diced tomatoes (with the juice), the entire can of coconut milk, and water or broth. Mix everything well, scraping any spices that may have stuck to the bottom of the pot.

Ingredients: Hokkaido pumpkin, Canned diced tomatoes, Mleko kokosowe pełnotłuste, Water or vegetable broth
Make sure to shake the can of coconut milk well before opening. Scraping the bottom of the pot (deglazing) is important because that's where all the flavor is concentrated.
8

Cook the curry until the pumpkin is tender. Increase the heat and bring everything to a boil. When the curry starts to bubble, reduce the heat to the minimum, cover the pot with a lid, and simmer for about 20-25 minutes. After this time, check if the pumpkin is soft by gently piercing a piece with a fork – it should go in without resistance.

Cooking covered on low heat prevents excessive evaporation of liquid and allows the flavors to meld well, while the pumpkin cooks evenly. Cooking time may vary depending on the size of the pumpkin cubes.
9

Add the chickpeas and garam masala. When the pumpkin is soft, add the drained chickpeas and the garam masala to the pot. Gently mix to avoid mashing the pumpkin. Cook uncovered for another 5 minutes to heat the chickpeas and allow the flavors to combine.

Ingredients: Ciecierzyca konserwowa, Garam masala
Garam masala is added at the end of cooking because it contains volatile, aromatic spices that would lose their fragrance during long cooking. Adding it at the finish ensures a rich, fresh aroma of the finished dish.
10

Season and serve. Remove the pot from the heat. Add salt and mix well. Taste the curry and add more salt if needed. If using, squeeze the juice of half a lime and add chopped fresh cilantro, reserving some for garnish. Gently mix again and serve immediately.

Ingredients: Salt, Lime juice, Fresh cilantro
Lime or lemon juice added at the end 'brightens' all the flavors and adds wonderful freshness to the dish, balancing the richness of coconut milk and the sweetness of pumpkin. Always taste the dish before serving and season to your liking.

Fun Fact

💡

The word 'curry' is actually a simplification introduced by the British during colonial times. In India, there is no single dish by that name. Instead, dishes like this have their specific names, such as 'sabzi' (vegetable dish) or 'salan' (dish in sauce). Each region and each family has its unique recipes and spice blends.

Best for

Codzienny obiad Kolacja z przyjaciółmi Danie na chłodne dni Wegański posiłek

Tips

🍽️ Serving

Serve the curry hot, sprinkled with the remaining fresh coriander. It pairs perfectly with fluffy basmati rice, which will absorb the aromatic sauce. It can also be served with traditional Indian breads, such as naan, roti, or chapati, for dipping in the sauce. To mellow the spiciness, you can add a dollop of natural yogurt (or a vegan alternative, such as coconut yogurt) on top.

🥡 Storage

Curry can be stored in an airtight container in the refrigerator for 3-4 days. Interestingly, its flavor becomes even deeper and more complex the next day. Reheat on low heat in a pot, adding a little water if necessary. The dish is great for freezing – store in the freezer for up to 3 months.

📸 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

Baked cauliflower "steak" with goat cheese cream and pears in red wine (variant 6051575e) 90 min

Baked cauliflower "steak" with goat cheese...

Main Dishes
Creamy risotto with chanterelles, asparagus, and parmesan 50 min

Creamy risotto with chanterelles, asparagu...

Main Dishes
Podhale-style dumplings with mushroom sauce and smoked bryndza 90 min

Podhale-style dumplings with mushroom sauc...

Regional Cuisine for Christmas Eve
Hungarian Cake with Beef Goulash and Beets 120 min

Hungarian Cake with Beef Goulash and Beets

Main Dishes
Tomato Soup with Rice 40 min

Tomato Soup with Rice

Soups
Velvety roasted pumpkin cream with crispy sage and toasted seeds 90 min

Velvety roasted pumpkin cream with crispy ...

Soups

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
Vegan dishes
Vegan dishes

Vegan cuisine features delicious dishes without animal products - healthy, ethical, and environmentally friendly. Plant-based protein: tofu, tempeh, soy, lentils, chickpeas, and beans take center stage. Vegan dairy substitutes: plant milks, cashew cheese, and vegan yogurts. Recipes for vegan burg...

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
Reklama