Creamy Pumpkin and Chickpea Curry with a Coconut Touch - photo 1
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Creamy Pumpkin and Chickpea Curry with a Coconut Touch

Pikantne Indian Cuisine Vegetarian Dishes Main Dishes 60 min Medium 14 wyświetleń ~25.26 PLN - (0)
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Description

This aromatic and warming curry is the essence of autumn Indian cuisine. Its velvety texture comes from the combination of roasted pumpkin and full-fat coconut milk, creating an incredibly rich and satisfying sauce. The sweetness of the pumpkin perfectly balances with the earthy flavor of chickpeas, which provide valuable plant-based protein. The dish is enveloped in a bouquet of carefully selected spices: turmeric giving a beautiful golden color, smoky cumin, and citrusy coriander. Inspired by the cuisine of southern India, it is not only delicious but also incredibly nutritious. Served with fluffy basmati rice and fresh coriander, it constitutes a complete vegetarian and vegan meal. Its intense color and aroma make it a dish that delights all the senses and is perfect for chilly evenings.

Ingredients (17)

Servings:
4
  • Hokkaido pumpkin 500 g
  • Ciecierzyca konserwowa 400 g
  • Full-fat coconut milk 400 ml
  • Yellow onion 1 szt.
  • Garlic 3 ząbki
  • Fresh ginger 20 g
  • Coconut oil 30 ml
  • Vegetable broth 250 ml
  • Ground coriander 5 g
  • Lime juice 15 ml
  • 🌿 Przyprawy
  • Ground turmeric 1 łyżeczka
  • ground cumin 1 łyżeczka
  • Garam masala 5 g
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Fresh cilantro 15 g
  • Papryczka chili 0.7 szt.
💰 Szacowany koszt dania: ~25.26 PLN (6.32 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Thoroughly wash the pumpkin under running water. Place it on a stable cutting board and using a large, sharp knife, cut it in half. Be careful, the pumpkin is hard! Then, using a large spoon, scoop out all the seeds and fibrous flesh from the inside. Cut each half into thick slices (about 2-3 cm), and then cut each slice into cubes with a side of about 2 cm. The skin of Hokkaido pumpkin does not need to be peeled, it will soften during cooking.

Ingredients: Hokkaido pumpkin
To make slicing easier, you can first place the whole pumpkin in the microwave for 2-3 minutes - the skin will soften slightly. Always use a sharp knife and a stable cutting board to avoid slipping.
2

Peel the onion, cut it in half and chop it into small cubes. Peel the garlic cloves and chop them very finely or press them through a garlic press. Peel the ginger root (the easiest way to do this is with the edge of a small spoon, scraping off the skin) and grate it on a fine grater. If using, slice the chili pepper lengthwise, remove the seeds and chop it very finely.

Ingredients: Yellow onion, Garlic, Fresh ginger, Papryczka chili
Preparing this 'aromatic base' at the beginning will streamline your cooking. You can use a mini food processor to blend the onion, garlic, and ginger into a paste.
3

Open the can of chickpeas. Transfer its contents to a sieve or colander and rinse thoroughly under cold running water. Stir the chickpeas with your hand while rinsing until the water stops foaming. Leave in the sieve to drain.

Ingredients: Ciecierzyca konserwowa
Rinsing the chickpeas is important because it removes excess salt and the brine (aquafaba), which could affect the taste and consistency of the sauce.

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 starts to shimmer gently, add the chopped onion. Sauté for about 5-7 minutes, stirring occasionally, until the onion becomes soft and translucent (it will turn glassy). Then add the minced garlic, grated ginger (and optionally chili). Sauté everything together for about 1 minute, stirring constantly, until it releases an intense aroma.

Ingredients: Coconut oil, Yellow onion, Garlic, Fresh ginger, Papryczka chili
Use a pot with a capacity of at least 3 liters. Be careful not to burn the garlic and ginger, as they will become bitter. They should be sautéed briefly until you start to smell their aroma.
5

Reduce the heat to low. In the pot with the sautéed onion, garlic, and ginger, add the ground spices: turmeric, cumin, and coriander. Stir vigorously for about 30-60 seconds. The spices should combine with the oil and release a deep, intense aroma.

Ingredients: Ground turmeric, ground cumin, Ground coriander
This process is called 'blooming' spices. Heating them in fat brings out their full flavor and aroma. Be careful not to burn them, as they will become bitter - that's why it's important to lower the heat.
6

Add the diced pumpkin to the pot with the spices. Mix well so that all the pieces are coated with the aromatic paste. Then pour in the coconut milk and vegetable broth. Add salt and freshly ground pepper. Increase the heat and bring everything to a boil. Once the curry starts bubbling, reduce the heat to low, cover the pot with a lid, and cook for 15-20 minutes, or until the pumpkin is tender.

Ingredients: Hokkaido pumpkin, Full-fat coconut milk, Vegetable broth, Salt, Pieprz czarny świeżo mielony
To check if the pumpkin is ready, pierce one of the larger pieces with a fork or the tip of a knife. It should go in without resistance. Cooking time depends on the size of the pumpkin cubes.
7

When the pumpkin is soft, add the rinsed and drained chickpeas to the pot. Gently stir, trying not to mash the pumpkin pieces. Cook everything uncovered for another 5 minutes to heat the chickpeas and allow them to absorb the flavors of the sauce.

Ingredients: Ciecierzyca konserwowa
If the sauce seems too thick at this point, you can add a little more broth or hot water. If it's too thin, cook a little longer uncovered to let it reduce.
8

Remove the pot from the heat. Add the garam masala spice mix and freshly squeezed lime juice. Gently stir. Taste the curry and adjust with additional salt, pepper, or lime juice if needed to balance the flavors.

Ingredients: Garam masala, Lime juice
Garam masala is added at the very end of cooking because it contains volatile essential oils that quickly evaporate under high temperatures. Lime juice 'revives' the flavor and cuts through the richness of coconut milk.
9

Transfer the hot curry to deep bowls. Optionally, if using, generously sprinkle with chopped fresh coriander leaves. Serve immediately with cooked basmati rice or warm naan bread.

Ingredients: Fresh cilantro
The dish also tastes great with a dollop of natural yogurt (or a vegan equivalent) on top, which adds a pleasant, cool note.

Fun Fact

💡

The word 'curry' is actually a simplification introduced by the British during colonial times. In India, there are hundreds of different dishes with sauces, each having its unique name, such as 'korma', 'vindaloo', or 'rogan josh', depending on the ingredients, region, and cooking technique.

Best for

Codzienny obiad Kolacja z przyjaciółmi Rozgrzewający posiłek na jesień/zimę Wegański comfort food

Tips

🍽️ Serving

Serve with fluffy basmati or jasmine rice, which will perfectly absorb the delicious sauce. The curry pairs wonderfully with warm naan or roti for dipping in the sauce. A dollop of natural or vegan yogurt (e.g., coconut) on top will mellow any spiciness and add extra creaminess to the dish. You can also sprinkle with toasted cashews for crunch.

🥡 Storage

Store the curry in an airtight container in the fridge for up to 3 days. It tastes even better the next day when the flavors have melded. Reheat over low heat in a pot, adding a little water or broth if needed to thin out the sauce that may have thickened in the fridge. It can also be frozen in portions for up to 3 months.

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