Creamy pumpkin and chickpea curry with coconut milk and spinach - photo 1
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Creamy pumpkin and chickpea curry with coconut milk and spinach

Pikantne Indian Cuisine Vegetarian Dishes Vegan dishes 60 min Easy 16 wyświetleń ~26.10 PLN - (0)
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Description

This aromatic, warming, and incredibly creamy curry is the essence of Indian cuisine in an autumn version. It combines the natural sweetness of hokkaido pumpkin, the earthy flavor of chickpeas, and the velvety smoothness of coconut milk. The richness of spices such as turmeric, cumin, coriander, and garam masala creates a deep, multi-dimensional flavor composition that will transport you straight to the streets of Delhi. The dish is not only delicious but also beautifully presented on the plate – the intense orange color of the curry wonderfully contrasts with the deep green of fresh spinach and chopped coriander. It’s the perfect choice for a vegetarian or vegan lunch that will satisfy, warm you up, and lift your spirits on a chilly day. Serve it with fluffy basmati rice or warm naan bread to fully enjoy every bite of the rich sauce.

Ingredients (17)

Servings:
4
  • Hokkaido pumpkin 600 g
  • Ciecierzyca konserwowa 240 g
  • Full-fat coconut milk 400 ml
  • Canned diced tomatoes 400 g
  • Fresh spinach 150 g
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Fresh ginger 20 g
  • Vegetable oil 30 ml
  • Ground coriander 5 g
  • Water 150 ml
  • 🌿 Przyprawy
  • Ground turmeric 1 łyżeczka
  • Ground cumin (cumin) 1 łyżeczka
  • Garam masala 5 g
  • Salt 0.2 szczypt
  • ✨ Opcjonalne
  • Fresh cilantro 15 g
  • Lime juice 15 ml
💰 Szacowany koszt dania: ~26.10 PLN (6.53 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by preparing the pumpkin. Wash it thoroughly under running water, then dry it with a paper towel. Place the pumpkin on a stable cutting board and using a large, sharp knife, cut it in half. Use a metal spoon to scoop out and discard the seeds and fibrous flesh from the center. Cut each half into thick slices (about 2-3 cm), then cut each slice into cubes with a side of about 2 cm. You do not need to peel the skin of the hokkaido pumpkin; 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 under it). A large, sharp chef's knife is essential here to avoid the blade slipping.
2

Prepare the aromatic base. Peel the onion from the outer, dry skins, 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 then grate it on a fine grater.

Ingredients: Onion, Garlic, Fresh ginger
To avoid crying when chopping onions, you can chill them in the fridge for 30 minutes beforehand. Always keep chopped garlic and ginger separate from the onion, as they are added to the pan at a different time.
3

Open the can of chickpeas and transfer its contents to a sieve or colander. Rinse the chickpeas thoroughly under cold running water until all the foam disappears. Leave them in the sieve to drain. Also, prepare all the dry spices by measuring them into a small bowl. This way, you'll have them on hand and can add them all at once.

Ingredients: Ciecierzyca konserwowa, Ground turmeric, Ground cumin (cumin), Ground coriander, Salt
Rinsing the chickpeas is important as it removes excess salt and aquafaba (the liquid from the can), which could affect the consistency and flavor of the sauce. Gathering the spices in one place is a 'mise en place' technique that makes cooking much easier and faster.

Cooking curry

4

In a large, wide pot or deep skillet with a thick bottom, heat the oil over medium heat. When the oil is hot (starting to shimmer gently), add the chopped onion. Sauté for about 5-7 minutes, stirring frequently with a wooden spoon, until the onion becomes soft, translucent, and slightly golden. Then add the grated ginger and minced garlic. Sauté everything together for another minute, stirring constantly, until they release an intense aroma.

Ingredients: Vegetable oil, Onion, Garlic, Fresh ginger
Use a pot with a capacity of at least 3-4 liters. Do not burn the garlic and ginger, as they will become bitter! One minute of frying is more than enough. Stir vigorously to evenly distribute the ingredients.
5

Reduce the heat to the minimum. Add all the prepared dry spices to the pot: turmeric, cumin, ground coriander, and salt. Stir vigorously for about 30-60 seconds. This is a very important step, called 'toasting the spices', which releases their essential oils and deepens the flavor of the entire dish. Be careful not to burn the spices.

Ingredients: Ground turmeric, Ground cumin (cumin), Ground coriander, Salt
Powdered spices burn very quickly, so it's crucial to lower the heat and keep stirring. You should smell an intense, spicy aroma – that's a sign that the spices are ready.
6

Add the diced pumpkin to the pot with the spices. Mix well so that each piece of pumpkin is coated with the aromatic paste. Then pour in the entire contents of the can of diced tomatoes (along with the juice), the whole coconut milk, and 150 ml of hot water. Mix everything thoroughly again, scraping any spices that may have stuck to the bottom of the pot.

Ingredients: Hokkaido pumpkin, Canned diced tomatoes, Full-fat coconut milk, Water
Using hot water will make the ingredients cook faster and will not drastically lower the temperature of the dish. Thorough mixing at this stage will ensure even distribution of flavors.
7

Increase the burner heat to medium and bring the curry to a boil, stirring occasionally. Once the sauce starts bubbling, reduce the heat to low, cover the pot with a lid, and simmer for about 20-25 minutes. The cooking time depends on the size of the pumpkin cubes. After this time, check if the pumpkin is soft by piercing a piece with a fork – it should go in easily, without resistance.

Covering the pot is key to ensuring the pumpkin cooks evenly and the sauce doesn't evaporate too much. Cooking on low heat prevents sticking and allows the flavors to meld together.
8

When the pumpkin is soft, add the rinsed and drained chickpeas to the pot. Gently mix. Then add the washed, fresh spinach. You can add it in batches if it doesn't all fit at once. Cover the pot for 2-3 minutes. After that time, the spinach will significantly reduce in volume. Then gently mix it with the rest of the curry until it completely 'wilts' and combines with the sauce.

Ingredients: Ciecierzyca konserwowa, Fresh spinach
Canned chickpeas are already cooked, so they just need to be heated. Do not cook them for too long, so they don't fall apart. Add the spinach at the very end – it cooks quickly and we want to preserve its beautiful green color.

Finishing and serving

9

Remove the pot from the heat. Now add the final, key spice – garam masala. Gently mix. If you are using optional ingredients, this is the moment to add freshly squeezed lime juice. Taste the curry and season with an extra pinch of salt if needed. The flavor should be balanced – sweet from the pumpkin, creamy from the coconut, with a noticeable hint of spices and a slight acidity.

Ingredients: Garam masala, Lime juice, Salt
Garam masala is added at the end because it contains volatile aromatic compounds that evaporate during long cooking. Lime juice will 'enhance' all the flavors and add lightness to the dish.
10

Transfer the hot curry to deep bowls. If using, generously sprinkle with chopped fresh cilantro. Serve immediately with fluffy basmati rice, naan bread, or roti. Enjoy!

Ingredients: Fresh cilantro
To make basmati rice perfectly fluffy, it's worth soaking it in cold water for 30 minutes before cooking, and then rinsing it thoroughly. Naan breads can be warmed for a moment in the oven or on a dry skillet.

Fun Fact

💡

The word 'curry' is actually a simplification introduced by the British during colonial times. In India, there are hundreds of different dishes called 'sabzi' (vegetable dishes) or 'salan' (dishes in sauce), each with its unique name and spice composition. Pumpkin, although associated with Halloween, is a popular vegetable in many regional cuisines of India, especially in sweet and sour dishes.

Best for

Jesienny obiad rodzinny Wegańska uczta z przyjaciółmi Rozgrzewająca kolacja w chłodny dzień Szybki i zdrowy posiłek w tygodniu

Tips

🍽️ Serving

Serve the curry in deep ceramic bowls to keep it warm for a long time. Next to it, place a bowl of fluffy basmati rice and a basket of warm naan bread. To mellow the flavor and add another layer of texture, you can offer a dollop of thick natural or vegan yogurt. A garnish of fresh coriander leaves and a slice of lime on the edge of the bowl will complete the dish.

🥡 Storage

Curry tastes delicious, and even better the next day when the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days. Reheat over low heat in a pot, adding a little water if the sauce has thickened too much. The dish can also be frozen – after thawing and reheating, it retains most of its flavor qualities.

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