Creamy Pumpkin Curry with Chickpeas and Spinach (Kaddoo Chana Palak Masala) - photo 1
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Creamy Pumpkin Curry with Chickpeas and Spinach (Kaddoo Chana Palak Masala)

Pikantne Indian Cuisine Vegetarian Dishes Main Dishes 60 min Medium 10 wyświetleń ~31.07 PLN - (0)
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Description

This is an aromatic and warming dish that will transport you straight to the heart of India. It is a vegetarian feast that combines the seasonal sweetness of Hokkaido pumpkin, the earthy flavor of chickpeas, and the tenderness of fresh spinach, all immersed in a velvety, rich sauce made from coconut milk and tomatoes. The secret to its deep flavor lies in the carefully selected blend of spices, such as cumin, coriander, turmeric, and garam masala, which are gently toasted at the beginning of cooking to release their full aroma. The dish has a beautiful, deep orange color contrasted with the green of the spinach and is a perfect example of Indian comfort food. Serve it with fluffy basmati rice and naan bread to fully enjoy its richness. It is an ideal, hearty meal for cooler days that will satisfy both vegetarians and meat lovers looking for new flavors.

Ingredients (18)

Servings:
4
  • Hokkaido pumpkin 800 g
  • Ciecierzyca konserwowa 240 g
  • Full-fat coconut milk 400 ml
  • Fresh spinach 150 g
  • Canned diced tomatoes 400 g
  • Yellow onion 1.3 szt.
  • Garlic 4 ząbki
  • Fresh ginger 25 g
  • Coconut oil or rapeseed oil 2 łyżki
  • Ground coriander 8 g
  • 🌿 Przyprawy
  • Ground cumin (cumin) 2 łyżeczki
  • Ground turmeric 1 łyżeczka
  • Garam masala 4 g
  • Chili powder 2 szczypty
  • Salt 6 g
  • ✨ Opcjonalne
  • Fresh cilantro 30 g
  • Lime juice 15 ml
  • Almond flakes 20 g
💰 Szacowany koszt dania: ~31.07 PLN (7.77 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 center. Then, cut the pumpkin halves into thick slices, and then into cubes with sides of about 2-3 cm. Remember that the skin of the Hokkaido pumpkin does not need to be peeled.

Ingredients: Hokkaido pumpkin
Be careful when cutting hard pumpkin. First, cut a small piece off the bottom so the pumpkin stands stable on the board. If the knife is difficult to penetrate, you can gently tap the spine with your hand.
2

Prepare the aromatic base. Peel the onion and chop it into small cubes. Peel the garlic and ginger, then grate them on a fine grater or chop them very finely. You can also grind them together in a mortar to create an aromatic paste.

Ingredients: Yellow onion, Garlic, Fresh ginger
Use a large cutting board and a sharp chef's knife. To make peeling ginger easier, scrape off the skin with the edge of a small spoon – it will fit the shape of the rhizome better than a knife.
3

Prepare the remaining ingredients so they are ready to use. Open the can of chickpeas, transfer its contents to a sieve, and rinse thoroughly under cold running water until the foam disappears. Leave to drain. Wash and dry the spinach. If you are using optional fresh cilantro, chop it.

Ingredients: Ciecierzyca konserwowa, Fresh spinach, Fresh cilantro
Thoroughly rinsing canned chickpeas is important as it removes excess salt and the metallic taste of the brine (aquafaba).

Cooking Curry

4

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, until the onion becomes soft, translucent, and slightly golden. Then add the garlic and ginger paste. Sauté for another minute, stirring constantly, until it releases an intense aroma.

Ingredients: Coconut oil or rapeseed oil, Yellow onion, Garlic, Fresh ginger
Use a pot with a capacity of at least 4 liters. Do not burn the garlic and ginger, as they will become bitter – one minute of frying is enough.
5

Reduce the heat to the minimum. Add all the dry spices to the pot: cumin, ground coriander, turmeric, and chili powder. Sauté the spices for about 30-60 seconds, stirring constantly with a wooden spoon to combine them with the onion and oil. This process, called 'blooming', releases the essential oils from the spices and deepens the flavor of the entire dish. You will smell an intense, spicy aroma.

Ingredients: Ground cumin (cumin), Ground coriander, Ground turmeric, Chili powder
This is a crucial moment! 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. Stir vigorously.
6

Increase the heat to medium. Add the diced pumpkin and canned tomatoes with all their juice to the pot. Mix well so that the pumpkin is coated with the aromatic onion and spice paste. Cook for about 5 minutes, stirring occasionally, until the tomatoes start to break down and the mixture thickens slightly.

Ingredients: Hokkaido pumpkin, Canned diced tomatoes
Use a wooden spoon to scrape up any spices that may have stuck to the bottom of the pot. The flavor is right there!
7

Pour the entire can of coconut milk into a pot. Rinse the can with about 100 ml of water and pour that into the pot as well. Add salt. Mix everything thoroughly, bring to a boil, then reduce the heat so the curry simmers gently.

Ingredients: Full-fat coconut milk, Salt
Remember to shake the can of coconut milk well before opening so that its thick and thin parts combine.
8

Cover the pot with a lid and cook on low heat for 15-20 minutes. The cooking time depends on the size of the pumpkin cubes. After this time, check if the pumpkin is soft by piercing the largest piece with a fork – it should go in without resistance. The sauce should thicken during this time.

Stir the curry every 5-7 minutes to prevent it from sticking to the bottom of the pot. If the sauce becomes too thick, you can add a little hot water.
9

When the pumpkin is soft, add the drained chickpeas and washed spinach to the pot. Gently stir to immerse the spinach in the hot sauce. Cook uncovered for another 2-3 minutes, just until the spinach leaves 'wilt' and reduce in volume. Do not cook too long to keep the spinach's beautiful green color.

Ingredients: Ciecierzyca konserwowa, Fresh spinach
Spinach has a large volume, so add it in batches if it doesn't fit all at once. After a while, the first batch will wilt and make room for the next one.
10

Remove the pot from the heat. It's time for the final touches. Add garam masala and, if using, freshly squeezed lime juice. Taste the curry and season with additional salt if needed. Gently stir. If you like, you can also add chopped fresh cilantro and almond flakes.

Ingredients: Garam masala, Lime juice, Fresh cilantro, Almond flakes
Garam masala is always added at the end because its delicate, volatile aromas dissipate during long cooking. Lime juice will 'enhance' and balance all the flavors.

Fun Fact

💡

In Indian cuisine, a key technique is 'tadka' or 'tarka', which is the tempering of spices. It involves briefly frying whole or ground spices in hot oil or ghee, which releases their essential oils and deep aroma. This aromatic mixture is added to the dish at the beginning or at the very end of cooking to give it a final, pronounced flavor.

Best for

Jesienny obiad Kolacja w stylu wegetariańskim Spotkanie z przyjaciółmi Sycący posiłek na co dzień

Tips

🍽️ Serving

Serve the curry very hot, transferred to deep bowls. Generously sprinkle with freshly chopped cilantro and, for crunch, toasted almond flakes from a dry pan. The dish pairs perfectly with fluffy basmati or jasmine rice and warm, crispy naan or roti for dipping in the sauce. You can place a small bowl of natural yogurt or cucumber raita alongside, which will temper the spiciness and add freshness.

🥡 Storage

Store curry in an airtight container in the refrigerator for up to 3 days. Interestingly, its flavor becomes even deeper and more complex the next day, as all the aromas meld together. Reheat over low heat in a pot, adding a little water or coconut milk if needed to restore the original creamy consistency.

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