Creamy Pumpkin and Chickpea Curry with a Hint of Coconut and Ginger - photo 1
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Creamy Pumpkin and Chickpea Curry with a Hint of Coconut and Ginger

Pikantne Indian Cuisine Vegetarian Dishes Vegan dishes 60 min Easy 13 wyświetleń ~23.68 PLN - (0)
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Description

This aromatic and warming dish, inspired by the richness of South Indian cuisine, is the perfect choice for cooler days. At its heart is sweet, velvety hokkaido pumpkin, which pairs wonderfully with creamy coconut milk and nutritious chickpeas. The deep, complex flavor of the curry comes from a carefully selected blend of spices: turmeric giving a beautiful golden color, earthy cumin, citrusy coriander, and warming ginger and garlic. The whole is perfectly balanced – the mild sweetness of the pumpkin is complemented by a hint of spiciness and the freshness of lime juice. Visually, the dish delights with its intense orange color, which beautifully contrasts with the green of fresh coriander. Served with fluffy basmati rice and naan bread, it makes a wholesome, filling, and incredibly appetizing meal that is entirely vegan and gluten-free.

Ingredients (18)

Servings:
4
  • Hokkaido pumpkin 600 g
  • Ciecierzyca gotowana (z puszki lub słoika) 240 g
  • Full-fat coconut milk (min. 17% fat) 400 ml
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Fresh ginger 20 g
  • Olej kokosowy nierafinowany 2 łyżki
  • Vegetable broth 250 ml
  • Ground coriander 2 g
  • 🌿 Przyprawy
  • Ground turmeric 0.8 łyżeczka
  • Ground cumin (cumin) 0.8 łyżeczka
  • Garam masala 2 g
  • Hot paprika or chili powder 0.5 łyżeczka
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 1 szczypta
  • ✨ Opcjonalne
  • Fresh cilantro 15 g
  • Lime juice 15 ml
  • Almond flakes 20 g
💰 Szacowany koszt dania: ~23.68 PLN (5.92 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 inside. Then, cut the halves of the pumpkin into thick slices, and then into cubes with sides of about 2-3 cm. Remember, hokkaido pumpkin does not need to be peeled.

Ingredients: Hokkaido pumpkin
Be careful when cutting hard pumpkin. First, cut off the end to create a flat, stable base, which will make further cutting easier. If the knife meets resistance, do not use force - try changing the angle of the cut.
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 grate it on a fine grater.

Ingredients: Onion, Garlic, Fresh ginger
To avoid crying while chopping onions, you can chill them in the fridge for 15 minutes beforehand. Finely chopping aromatic ingredients will help release their flavor better and distribute it in the sauce.
3

Open the can of chickpeas and transfer its contents to a sieve. Rinse the chickpeas thoroughly under cold running water until the water runs clear. Set aside to drain. In a small bowl, mix all the dry spices (except for garam masala): turmeric, cumin, ground coriander, and chili powder. This way, you can add them to the pot at the same time, and none will burn.

Ingredients: Ciecierzyca gotowana (z puszki lub słoika), Ground turmeric, Ground cumin (cumin), Ground coriander, Hot paprika or chili powder
Rinsing canned chickpeas is important as it removes excess salt and aquafaba (the liquid from the can), which improves flavor and digestion. Preparing the spice mix in advance helps prevent stress and burning any of them while frying.

Cooking Curry

4

In a large pot or deep skillet with a thick bottom, heat coconut oil over medium heat. When the oil melts and starts 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 turn glassy). Do not let it brown.

Ingredients: Olej kokosowy nierafinowany, Onion
Use a pot with a capacity of at least 3 liters so that all the ingredients fit comfortably. A thick bottom prevents sticking and burning. Sweating the onion, rather than browning it, brings out its natural sweetness.
5

Add grated ginger and chopped garlic to the sautéed onion. Fry everything together for about 1 minute, stirring constantly, until they release an intense aroma. Then reduce the heat to the minimum, add the prepared spice mix (turmeric, cumin, coriander, chili) and fry for 30 seconds, stirring vigorously. This is a key moment when the spices release their essential oils and full flavor.

Ingredients: Garlic, Fresh ginger, Ground turmeric, Ground cumin (cumin), Ground coriander, Hot paprika or chili powder
Add garlic and ginger after the onion, as they cook faster and can easily burn, which will give the dish a bitter taste. Toasting spices in fat is a technique called 'blooming' - it is absolutely key for the depth of flavor in curry. Be careful not to burn them; 30 seconds is more than enough.
6

Add the diced pumpkin to the pot with the aromatic spice paste. Mix everything thoroughly with a wooden spoon so that each piece of pumpkin is coated with the spices. Then pour in the vegetable broth and the entire contents of the can of coconut milk. Stir to combine all the ingredients.

Ingredients: Hokkaido pumpkin, Vegetable broth, Full-fat coconut milk (min. 17% fat)
Coating the pumpkin with spices before adding the liquids will make the flavor more intense and evenly distributed. Use full-fat coconut milk - 'light' versions will result in a much thinner and less creamy sauce.
7

Increase the burner to medium-high and bring the contents of the pot to a boil. When the curry starts to bubble, immediately reduce the heat to the minimum, cover the pot with a lid, and simmer for about 20-25 minutes. Stir occasionally (every 5-7 minutes) to prevent anything from sticking to the bottom. The pumpkin is ready when it becomes very soft and can be easily pierced with a fork.

Cooking over low heat with the lid on is key to softening the pumpkin and allowing the flavors to meld without excessive evaporation of the liquid. If the sauce seems too thick, you can add a bit more broth or hot water.
8

When the pumpkin is soft, add the drained chickpeas and garam masala to the pot. Gently mix, trying not to mash the pumpkin pieces. Cook uncovered for another 5 minutes to heat the chickpeas and allow the flavors to meld. During this time, the sauce should thicken slightly.

Ingredients: Ciecierzyca gotowana (z puszki lub słoika), Garam masala
Garam masala is added at the end of cooking because its delicate, volatile aromas quickly dissipate under high temperatures. The chickpeas are already cooked, so they only need a few minutes to absorb the flavor of the sauce.
9

Remove the pot from the heat. Taste the curry and season with salt and freshly ground black pepper to your liking. If you are using optional ingredients, now is the time to add the freshly squeezed lime juice. Stir one last time. The lime juice will brighten and balance the rich flavors of the curry.

Ingredients: Salt, Pieprz czarny świeżo mielony, Lime juice
Always taste the dish before serving! The flavor of salt and spiciness is a matter of personal preference. Add lime juice at the very end, after removing from heat, to preserve its fresh aroma and vitamin C.

Serving

10

Transfer the hot curry to deep bowls. Optionally, sprinkle the top with chopped fresh coriander leaves for added freshness and toasted almond flakes for crunch. Serve immediately with cooked basmati rice or Indian naan bread.

Ingredients: Fresh cilantro, Almond flakes
To toast almond flakes, heat a dry skillet over medium heat and sauté the flakes for 1-2 minutes, stirring frequently, until they become golden and start to smell. Be careful, as they can burn easily!

Fun Fact

💡

Curry is not a single spice, but a blend of many different ones, the composition of which varies depending on the region of India. The word 'curry' comes from the Tamil language and means 'sauce'. Pumpkin, although popular in India today, was brought there from America by the Portuguese in the 16th century.

Best for

Jesienny obiad Kolacja ze znajomymi Comfort food Szybki posiłek w tygodniu

Tips

🍽️ Serving

Curry tastes best served hot with fluffy basmati rice that will absorb the aromatic sauce. Indian breads, such as naan or roti, are also a perfect addition, ideal for dipping in the sauce. You can top it with a dollop of natural or vegan yogurt (e.g., coconut) to soften the spiciness and add freshness.

🥡 Storage

Curry can be stored in an airtight container in the refrigerator for up to 3 days. It tastes even better the next day when the flavors have melded. It can also be frozen for up to 3 months. Reheat on low heat in a pot, adding a little water or broth if needed to restore the proper consistency.

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