Creamy curry with pumpkin, chickpeas, and spinach - photo 1
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Creamy curry with pumpkin, chickpeas, and spinach

Pikantne Indian Cuisine Vegetarian Dishes Main Dishes 60 min Easy 17 wyświetleń ~27.79 PLN - (0)
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Description

This aromatic and warming curry is the essence of autumn Indian cuisine. It combines the natural sweetness of Hokkaido pumpkin, the earthy flavor of chickpeas, and the creamy texture of coconut milk, creating a dish with an incredibly rich and complex flavor profile. The addition of fresh spinach not only enriches the dish with valuable nutrients but also gives it a beautiful, contrasting color. Gently spicy, with noticeable hints of cumin, coriander, and ginger, this curry is a true feast for the senses. It comes from the tradition of North Indian vegetarian dishes, where seasonal vegetables often form the base of hearty and nourishing meals. Served with fluffy basmati rice or warm naan bread, it makes a complete and balanced meal, perfect for cooler days. Its vibrant colors – the deep orange of the pumpkin, the green of the spinach, and the white of the coconut – make the dish look incredibly appetizing.

Ingredients (18)

Servings:
4
  • Hokkaido pumpkin 600 g
  • Ciecierzyca konserwowa 240 g
  • Fresh spinach 200 g
  • Full-fat coconut milk 400 ml
  • Onion 1.3 szt.
  • Garlic 4 ząbki
  • Fresh ginger 20 g
  • Canned diced tomatoes 400 g
  • Rapeseed oil 30 g
  • Ground coriander 7.5 g
  • Water or vegetable broth 150 ml
  • 🌿 Przyprawy
  • Ground turmeric 1 łyżeczka
  • Kmin rzymski (kumin) mielony 3.8 łyżeczki
  • Garam masala 5 g
  • Chili powder 0.5 łyżeczka
  • Salt 0.2 szczypt
  • ✨ Opcjonalne
  • Fresh cilantro 15 g
  • Lime juice 15 ml
💰 Szacowany koszt dania: ~27.79 PLN (6.95 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

Start by preparing all the vegetables. Wash the Hokkaido pumpkin thoroughly, cut it in half, and use a spoon to remove the seeds and fibrous flesh. Then, cut the pumpkin into cubes about 2-3 cm on each side (you don't need to peel it, the skin will soften during cooking). Peel the onion and chop it into small cubes. Peel the garlic cloves and crush them with a press or chop them very finely. Peel the ginger (the easiest way to do this is with the edge of a teaspoon) and grate it on a fine grater.

Ingredients: Hokkaido pumpkin, Onion, Garlic, Fresh ginger
Use a large, stable cutting board and a sharp knife. When cutting hard pumpkin, exercise particular caution. First, cut a flat piece from one side so that the pumpkin sits securely on the board.
2

In a large pot or deep skillet with a thick bottom, heat the oil over medium heat. When the oil is hot (it should 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. Be careful not to burn it – it should be golden, not brown.

Ingredients: Rapeseed oil, Onion
The best option is a 'dutch oven' or a wide pan with a capacity of at least 3 liters. Patiently sautéing the onions until translucent is the key to the deep flavor of the entire dish, so do not rush this step.
3

Add grated ginger and crushed garlic to the sautéed onion. Fry everything together for about 1 minute, stirring constantly, until they release an intense aroma. Be vigilant, as garlic and ginger can easily burn, which will give the dish a bitter taste.

Ingredients: Garlic, Fresh ginger
As soon as you smell the strong, distinctive aroma of garlic and ginger, it's a sign that it's time for the next step. Don't fry them for too long.
4

Reduce the heat to the minimum. Add all the dry spices to the pot: turmeric, cumin, ground coriander, hot paprika, and salt. Stir vigorously for about 30-45 seconds. The spices will combine with the hot oil, which will 'wake up' their essential oils and make the flavor of the curry much deeper and more complex. A thick, aromatic paste should form.

Ingredients: Ground turmeric, Kmin rzymski (kumin) mielony, Ground coriander, Chili powder, Salt
This is a key step in Indian cooking, known as 'blooming' or 'tadka'. Be careful not to burn the spices, as they will become bitter. If the pan is too hot, remove it from the heat for a moment.
5

Increase the burner to medium heat. Pour the canned tomatoes with all the juice into the pot with the paste. Mix everything thoroughly, scraping up any bits stuck to the bottom of the pot. Cook for about 3-4 minutes, until the sauce thickens slightly and the oil starts to separate from the tomatoes at the edges.

Ingredients: Canned diced tomatoes
Use a wooden spoon to scrape the bottom of the pot thoroughly – that's where the most flavor is hidden. This step helps to 'cook' the raw taste of canned tomatoes.
6

Add the diced pumpkin to the tomato sauce. Mix well so that each piece of pumpkin is coated with the sauce. Then pour in the entire contents of the can of coconut milk and the water (or broth). Stir everything again, bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes.

Ingredients: Hokkaido pumpkin, Full-fat coconut milk, Water or vegetable broth
After this time, check the pumpkin – it should be soft but not falling apart. Insert a fork into the largest piece; if it goes in easily, the pumpkin is ready. If not, cook for another 5 minutes and check again.
7

Drain the chickpeas in a sieve and rinse thoroughly under cold running water. Add the rinsed chickpeas to the pot with the soft pumpkin. Stir and cook together for 2-3 minutes to combine the flavors. Then add the washed spinach. You can add it in batches. Cover the pot for a minute – the steam will help the spinach wilt. Then gently stir until all the leaves 'disappear' into the curry.

Ingredients: Ciecierzyca konserwowa, Fresh spinach
Do not cook the spinach for too long; just let it wilt. This way, it will retain its beautiful, vibrant color and most of its nutritional value. Rinsing the chickpeas thoroughly removes the metallic taste from the can.
8

Remove the pot from the heat. Add the garam masala mixture – adding it at the end will preserve its delicate, complex aroma. Taste the curry and season with salt if needed. If you like, you can now add freshly squeezed lime juice to brighten the flavor. Gently mix one last time.

Ingredients: Garam masala, Salt, Lime juice
Garam masala is always added at the end of cooking because its volatile aromas quickly dissipate under high temperatures. Lime juice is optional, but it wonderfully balances the sweetness and creaminess of the dish.
9

Serve the curry hot, transferred to bowls. It pairs perfectly with fluffy basmati or jasmine rice, or with warm naan or roti. Optionally, before serving, sprinkle each portion with chopped fresh cilantro for added freshness and aroma.

Ingredients: Fresh cilantro
For added texture, you can sprinkle the dish with toasted almond flakes or pumpkin seeds. A dollop of natural (or vegan) yogurt will also be a great addition.

Fun Fact

💡

The technique of 'blooming' (frying spices in hot fat), known in India as 'tadka' or 'chaunk', is fundamental to this cuisine. It releases fat-soluble flavor compounds from spices that cannot be extracted by boiling in water, giving dishes an unparalleled depth and aroma.

Best for

Jesienny obiad Kolacja ze znajomymi Sycący posiłek wegetariański Comfort food na chłodny wieczór

Tips

🍽️ Serving

Serve the curry in deep bowls, alongside portions of fluffy basmati rice. On top of each serving, place a generous pinch of freshly chopped coriander. You can also set a small bowl of natural or plant-based yogurt next to it to mellow the spiciness, along with lime wedges for an extra drizzle over the dish. Warm naan bread is perfect for scooping up the delicious sauce.

🥡 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 is often even tastier the next day. Reheat on low heat in a pot, adding a little water if necessary, or in the microwave.

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