Creamy Curry with Roasted Pumpkin and Chickpeas - photo 1
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Creamy Curry with Roasted Pumpkin and Chickpeas

Pikantne Indian Cuisine Vegetarian Dishes Main Dishes 80 min Medium 6 wyświetleń ~31.95 PLN - (0)
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Description

This unique vegetarian curry is the essence of autumn flavors, combining the depth of Indian spices with the natural sweetness of roasted Hokkaido pumpkin. The dish comes from modern Indian cuisine, drawing inspiration from classic 'korma' dishes. Its heart is a velvety, thick sauce made from full-fat coconut milk and stewed tomatoes, which perfectly envelops each piece of vegetable. Roasting the pumpkin before adding it to the sauce intensifies its flavor, giving it nutty notes and caramel sweetness. The addition of chickpeas enriches the dish with protein and fiber, making it hearty and nutritious. Visually, the dish delights with its intense orange color, and when served with fresh coriander and crunchy pumpkin seeds, it becomes a true feast for the senses. It pairs perfectly with fluffy basmati rice and warm naan bread, allowing you to scoop up every drop of the aromatic sauce.

Ingredients (18)

Servings:
4
  • Hokkaido pumpkin 800 g
  • Ciecierzyca konserwowa 240 g
  • Full-fat coconut milk 400 ml
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Fresh ginger 20 g
  • Canned diced tomatoes 400 g
  • Refined coconut oil 2 łyżki
  • Ground coriander 5 g
  • Lime juice 15 ml
  • 🌿 Przyprawy
  • Garam masala 4 g
  • Ground turmeric 1 łyżeczka
  • Ground cumin (cumin) 1 łyżeczka
  • Chili powder 0.4 łyżeczek
  • Salt 0.2 szczypt
  • ✨ Opcjonalne
  • Maple syrup 15 ml
  • Fresh cilantro 15 g
  • Pumpkin seeds 20 g
💰 Szacowany koszt dania: ~31.95 PLN (7.99 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation and baking of pumpkin

1

Preheat the oven to 200°C with the convection function (or 220°C top-bottom). In the meantime, wash the pumpkin thoroughly under running water. Since we are using Hokkaido pumpkin, you do not need to peel it. Using a sharp, large knife, cut the pumpkin in half. With a metal spoon, scoop out the seeds and fibrous flesh from the inside. Then cut the pumpkin halves into thick slices (about 2-3 cm), and then cut each slice into cubes with a side of about 2-3 cm.

Ingredients: Hokkaido pumpkin
Use a large and stable cutting board. The pumpkin is hard, so be careful when cutting. Even pieces will ensure even baking. You can wash, dry, and roast the pumpkin seeds – they will make a great snack.
2

Transfer the chopped pumpkin to a large bowl. Add half of the coconut oil (1 tablespoon, about 15g) and a pinch of salt and pepper. Mix everything thoroughly with your hands, ensuring each piece of pumpkin is evenly coated with a thin layer of oil and spices. Spread the pumpkin in a single layer on a large baking sheet lined with parchment paper.

Ingredients: Hokkaido pumpkin, Refined coconut oil, Salt
Do not place the pumpkin pieces too tightly on the baking sheet. If they touch, they will steam instead of bake, resulting in a lack of the desired lightly caramelized crust. If necessary, use two baking sheets.
3

Place the baking tray with the pumpkin in the preheated oven. Bake for about 25-30 minutes. Halfway through baking (after about 15 minutes), stir the pumpkin with a spatula to ensure it browns evenly. The pumpkin is ready when a fork easily pierces it, and the edges of the pieces are slightly charred and golden-brown. Remove from the oven and set aside.

Ingredients: Hokkaido pumpkin
Every oven works a little differently, so check the pumpkin towards the end of baking. It should be soft but not falling apart into mush. This step is crucial for the depth of flavor of the entire dish.

Preparing the curry base

4

While the pumpkin is roasting, prepare the remaining ingredients. Peel the onion and chop it into small cubes (about 0.5 cm). Peel the garlic cloves and chop them very finely or press them through a garlic press. Peel a piece of ginger (the easiest way to do this is with a teaspoon, scraping off the skin) and grate it on a fine grater.

Ingredients: Onion, Garlic, Fresh ginger
Use a sharp knife to cut the onion to avoid excessive tearing. Preparing all the ingredients before starting to sauté (known as 'mise en place') will make cooking smoother and more controlled.
5

In a large, wide pot or deep skillet, heat the remaining tablespoon of coconut oil (15g) over medium heat. When the oil is hot (starts to shimmer slightly), add the chopped onion. Sauté, stirring occasionally with a wooden spoon, for about 5-7 minutes, until the onion softens, becomes translucent, and starts to caramelize slightly.

Ingredients: Refined coconut oil, Onion
It's best to use a pot with a thick bottom that evenly distributes heat and prevents burning. Don't rush this step – well-caramelized onion provides a sweet base for the entire curry.
6

Add the chopped garlic and grated ginger to the translucent onion. Sauté everything together, stirring constantly, for about 1 minute. Be careful not to burn the garlic, as it will become bitter. You should smell an intense, wonderful aroma.

Ingredients: Garlic, Fresh ginger
Garlic and ginger burn much faster than onion, so we add them later and sauté briefly. Continuous stirring is key here.
7

Reduce the heat to the minimum. Add all the dry spices to the pot: garam masala, turmeric, cumin, ground coriander, and hot paprika. Stir vigorously and toast the spices in the hot oil for about 30-45 seconds. This process, called 'blooming' or 'tadka', releases the essential oils from the spices, which greatly enhances the flavor and aroma of the entire dish.

Ingredients: Garam masala, Ground turmeric, Ground cumin (cumin), Ground coriander, Chili powder
This is the most important step in building the flavor of the curry! Be careful not to burn the spices – they should become very aromatic but not smoke. If the pan is too hot, remove it from the heat for a moment.
8

Immediately after toasting the spices, pour the entire can of diced tomatoes along with the juice into the pot. Increase the heat to medium and mix thoroughly, scraping up any spices that may have stuck to the bottom of the pot. Cook, stirring occasionally, for about 5 minutes, until the sauce thickens slightly and the oil begins to separate at the edges.

Ingredients: Canned diced tomatoes
Adding tomatoes halts the roasting process of the spices, preventing them from burning. Cooking the tomatoes helps eliminate their raw, metallic taste and creates a cohesive sauce base.

Combining ingredients and cooking the curry

9

Pour the entire can of coconut milk into a pot. Mix thoroughly until the sauce achieves a uniform, creamy, orange color. Bring it to a gentle boil, then immediately reduce the heat so that the sauce just 'flickers' (meaning single bubbles appear on the surface).

Ingredients: Full-fat coconut milk
Do not cook coconut milk over high heat, as it may curdle and separate. Gentle heating will ensure a smooth and velvety sauce consistency.
10

Add the previously roasted pumpkin to the creamy sauce. Thoroughly drain the canned chickpeas in a sieve and rinse them under cold running water, then also add them to the pot. Gently mix everything, trying not to crush the soft pieces of pumpkin.

Ingredients: Hokkaido pumpkin, Ciecierzyca konserwowa
Rinsing the chickpeas is important to remove excess sodium and liquid from the can, which could negatively affect the taste and consistency of the sauce.
11

Cook the curry over low heat, uncovered, for about 10-15 minutes. During this time, the flavors will meld, and the sauce will thicken further. Stir occasionally to prevent anything from sticking to the bottom of the pot. The curry is ready when the sauce reaches your desired thickness.

If the sauce is too thick, you can add a little hot water or vegetable broth. If it is too thin, cook a little longer to evaporate the excess liquid.
12

Remove the pot from the heat. Add salt and freshly squeezed lime juice. If you want to balance the flavors, you can add a tablespoon of maple syrup. Mix thoroughly and taste. This is the moment to season the dish to perfection – if needed, add more salt, lime juice, or a pinch of hot pepper.

Ingredients: Salt, Lime juice, Maple syrup
Always season the dish at the very end, after reducing the sauce, as the flavors concentrate during cooking. Lime juice added at the end 'revives' the entire dish.

Serving

13

Transfer the hot curry to bowls. Just before serving, generously sprinkle with chopped fresh coriander leaves. Additionally, for crunch and flavor, you can top the dish with toasted pumpkin seeds. Serve immediately with cooked basmati rice or warm naan bread.

Ingredients: Fresh cilantro, Pumpkin seeds
To toast pumpkin seeds, place them in a dry, heated pan and heat for 2-3 minutes until they start to 'pop' and lightly brown. Be careful not to burn them.

Fun Fact

💡

Garam masala, a key spice in this curry, literally translates from Hindi to 'hot spices'. However, the name does not refer to spiciness, but to the Ayurvedic concept of 'warming' the body, which is believed to improve metabolism. The composition of the blend varies depending on the region of India.

Best for

Jesienny obiad Kolacja wegetariańska Spotkanie z przyjaciółmi Comfort food na chłodne dni

Tips

🍽️ Serving

Serve the curry hot in deep bowls. Next to it, place a dish with fluffy, cooked basmati rice. Warm naan or roti bread is perfect for scooping up the delicious sauce. A dollop of thick natural yogurt (or vegan) or a simple cucumber and tomato salad will also add freshness.

🥡 Storage

Curry can be stored in an airtight container in the refrigerator for up to 3 days. Interestingly, its flavor often becomes even deeper and more complex the next day. Reheat over low heat, stirring gently. You can add a little water if the sauce has thickened too much. The dish freezes well.

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