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 70 min Medium 12 wyświetleń ~25.63 PLN - (0)
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Description

Aromatic, warming, and incredibly creamy curry with roasted hokkaido pumpkin and chickpeas is the essence of Indian cuisine in an autumn version. This dish combines the natural sweetness of oven-caramelized pumpkin with the nutty flavor of chickpeas, all enveloped in a velvety, rich sauce based on coconut milk and a carefully selected blend of spices. The deep orange color of the dish invites you to eat, while the aroma of ginger, cumin, and garam masala wafting during cooking transports you straight to the streets of Delhi. It is a hearty dish, full of plant-based protein and fiber, yet easy to digest. It pairs perfectly with fluffy basmati rice or warm naan bread, allowing you to scoop up every drop of the delicious sauce. This is an excellent option for a family lunch, dinner with friends, or simply as comfort food on a cooler day.

Ingredients (19)

Servings:
4
  • Hokkaido pumpkin 600 g
  • Ciecierzyca gotowana (z puszki lub słoika) 240 g
  • Full-fat coconut milk (min. 17% fat) 400 ml
  • Yellow onion 1.3 szt.
  • Garlic 4 ząbki
  • Fresh ginger 20 g
  • Refined coconut oil 2 łyżki
  • Koncentrat pomidorowy 30% 1.3 łyżka
  • Vegetable broth 200 ml
  • Ground coriander 2 g
  • 🌿 Przyprawy
  • Garam masala 3 g
  • Ground turmeric 0.4 łyżeczek
  • Kmin rzymski (kumin) mielony 1 łyżeczka
  • Chili powder 1 szczypta
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Fresh cilantro 30 g
  • Lime juice 15 ml
  • Almond flakes 20 g
💰 Szacowany koszt dania: ~25.63 PLN (6.41 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasted pumpkin

1

Preheat the oven to 200°C with the convection function (or 220°C without convection). Prepare a large baking tray and line it with parchment paper. The parchment will prevent the pumpkin from sticking to the tray and make it easier to clean later.

Setting the oven to the right temperature before placing the pumpkin in is key to achieving nicely caramelized edges. Remember that every oven heats a little differently, so keep an eye on the pumpkin towards the end of baking.
2

Thoroughly wash the hokkaido pumpkin under running water. Dry it with a paper towel. Cut the pumpkin in half using a large, sharp knife. Using a spoon, scoop out the seeds and fibrous flesh from the inside. Then, cut the pumpkin halves into cubes with sides of about 2-3 cm. Remember, you do not need to peel the hokkaido pumpkin!

Ingredients: Hokkaido pumpkin
Be careful when cutting hard pumpkin. Use a stable cutting board that doesn't slip. If the knife has difficulty penetrating the skin, you can pierce it in a few places first.
3

Transfer the chopped pumpkin to a large bowl. Add half of the coconut oil (about 15g, or 1 tablespoon), half of the prepared salt (about 2-3g, or half a teaspoon), and a pinch of freshly ground black pepper. Mix everything thoroughly with your hands, ensuring that each piece of pumpkin is evenly coated with oil and spices.

Ingredients: Hokkaido pumpkin, Refined coconut oil, Salt, Pieprz czarny świeżo mielony
Mixing by hand is the best way to evenly distribute the spices. You can wear disposable gloves if you don't want to get your hands dirty. Don't skimp on the spices; they create the first layer of flavor.
4

Spread the seasoned pumpkin in a single layer on the prepared baking sheet. Place in the preheated oven and bake for 25-30 minutes. Halfway through baking (after about 15 minutes), stir the pumpkin with a spatula to ensure even browning. The pumpkin is ready when a fork easily pierces it, and its edges are slightly browned and caramelized.

Ingredients: Hokkaido pumpkin
It is crucial to spread the pumpkin in a single layer. If the pieces are stacked on top of each other, they will start to steam instead of roast and will not achieve the desired texture. If you have too much pumpkin for one baking sheet, use two.

Curry sauce and finishing touches

5

While the pumpkin is baking, prepare the rest of the ingredients. 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 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: Yellow onion, Garlic, Fresh ginger
Good preparation of ingredients (the so-called 'mise en place') will make cooking smooth and stress-free. Have everything at hand before you start frying.
6

In a large pot or deep skillet with a thick bottom, heat the remaining coconut oil (15g) over medium heat. Add the chopped onion and sauté, stirring occasionally with a wooden spoon, for about 6-8 minutes, until it becomes soft, translucent, and slightly golden.

Ingredients: Refined coconut oil, Yellow onion
Use a pot with a capacity of at least 3 liters. Patiently sautéing the onions until translucent is important, as it brings out their natural sweetness, which will serve as the flavor base for the entire sauce. Don't rush this step.
7

Add grated ginger and crushed garlic 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 feel an intense, wonderful aroma.

Ingredients: Garlic, Fresh ginger
Garlic and ginger have a low water content and can burn quickly, which is why we add them at the end of sautéing the onion and cook them for a very short time. Continuous stirring is key here.
8

Reduce the burner to the lowest setting. Add all the dry spices to the pot: garam masala, turmeric, cumin, ground coriander, and hot paprika. Also add the tomato paste. Sauté everything together, stirring constantly, for about 30-60 seconds. This is a key moment when the essential oils from the spices are released, enhancing the flavor of the entire dish.

Ingredients: Garam masala, Ground turmeric, Kmin rzymski (kumin) mielony, Ground coriander, Chili powder, Koncentrat pomidorowy 30%
This process is called 'blooming' spices. Be careful not to burn them. The mixture should become very aromatic and may slightly stick to the bottom of the pot – this is normal.
9

Immediately after sautéing the spices, pour hot vegetable broth into the pot. Use a wooden spoon or spatula to scrape up all the tasty bits that have stuck to the bottom of the pot. Mix thoroughly until a smooth, aromatic sauce forms.

Ingredients: Vegetable broth
This process is called 'deglazing'. It allows you to gather all the flavor essence from the bottom of the pot. Using hot broth prevents thermal shock and maintains a consistent cooking temperature.
10

Pour the entire contents of the can of coconut milk into a pot. Increase the heat and bring the sauce to a gentle boil, then immediately reduce the heat so that the sauce simmers gently. Cook for 2-3 minutes, stirring, until the sauce thickens slightly.

Ingredients: Full-fat coconut milk (min. 17% fat)
Do not bring the coconut milk to a rapid boil, as it may curdle and lose its creamy consistency. Gentle heating is key here.
11

Drain the canned chickpeas in a sieve and rinse thoroughly under cold running water. Allow them to drain well. Add the rinsed chickpeas and the previously roasted pumpkin to the pot with the sauce. Gently mix to coat all the ingredients with the sauce.

Ingredients: Ciecierzyca gotowana (z puszki lub słoika), Hokkaido pumpkin
Rinsing the chickpeas is important to remove excess sodium and the metallic taste from the can. Gently mix to avoid crushing the soft pieces of roasted pumpkin.
12

Cover the pot and cook everything on low heat for about 10-15 minutes. This time will allow the flavors to meld, and the pumpkin will absorb the aroma of the sauce while imparting its sweetness. Stir the contents of the pot gently from time to time.

This is an important step that should not be skipped. This is when all the individual flavors come together in harmony. If the sauce seems too thick, you can add a little more broth or hot water.
13

Remove the pot from the heat. Taste the curry and season to taste with the remaining salt and freshly ground black pepper. If you are using optional ingredients, this is the moment to add freshly squeezed lime juice. Stir and taste again – the acidity of the lime should brighten up the entire dish.

Ingredients: Salt, Pieprz czarny świeżo mielony, Lime juice
Always taste the dish before serving! The balance of salty, sweet, sour, and spicy flavors is the key to success in Indian cuisine. Add lime juice gradually, half a teaspoon at a time, until you achieve the perfect flavor.
14

Transfer the hot curry to bowls. Just before serving, generously sprinkle with chopped fresh cilantro. Additionally, for crunch, you can top the dish with toasted almond flakes. Serve immediately with basmati rice or naan bread.

Ingredients: Fresh cilantro, Almond flakes
Add fresh herbs and crunchy toppings at the very end so they don't lose their texture and freshness. Toasting the almond flakes in a dry pan (without fat) for 1-2 minutes until they are lightly browned will bring out a deeper, nutty aroma.

Fun Fact

💡

The word 'curry' comes from the Tamil word 'kari', meaning 'sauce'. It was popularized by the British during colonial times as a general term for various aromatic dishes with sauces from the Indian subcontinent. In India itself, there are countless regional variations of 'kari', each with a unique blend of spices.

Best for

Rodzinny obiad Kolacja ze znajomymi Comfort food na chłodne dni Sycący posiłek wegetariański

Tips

🍽️ Serving

Curry tastes best served hot. Serve it in deep bowls with a portion of fluffy basmati or jasmine rice that will soak up the aromatic sauce. Indian breads, such as butter naan or crispy papadums, are also excellent accompaniments, perfect for dipping in the sauce. Next to it, you can place a small bowl of thick natural (or vegan) yogurt to temper any spiciness of the dish.

🥡 Storage

Curry can be stored in an airtight container in the refrigerator for up to 3 days. Moreover, its flavor often becomes deeper and more complex the next day. Reheat on low heat in a pot, adding a little water or broth if needed to thin the sauce. It can also be frozen in portions – after thawing and reheating, it tastes almost like freshly made.

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