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 13 wyświetleń ~38.44 PLN 5.0 (1)
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Description

This dish is the essence of autumn captured in a bowl, inspired by the rich flavors of northern India. The velvety, creamy curry combines the natural sweetness of roasted hokkaido pumpkin with the earthy taste of chickpeas and the deep aroma of toasted spices. Coconut milk gives it a luxurious, smooth texture, while tomato passata and fresh ginger balance the flavors with a hint of acidity and spiciness. Visually, the dish delights with its intense orange color, complemented by the green of fresh coriander and the white of a dollop of yogurt. It is an incredibly hearty and warming vegetarian dish (and with a slight modification - vegan), which is perfect as a main meal on cooler days. Serve it with fluffy basmati rice or warm naan bread to fully appreciate its richness.

Ingredients (16)

Servings:
4
  • Hokkaido pumpkin 800 g
  • Ciecierzyca konserwowa 240 g
  • Coconut milk 400 ml
  • Onion 1.3 szt.
  • Garlic 4 ząbki
  • Fresh ginger 20 g
  • Tomato passata 200 g
  • Rapeseed oil 45 g
  • Ground coriander 5 g
  • Ground hot pepper 2 g
  • 🌿 Przyprawy
  • Garam masala 5 g
  • Ground turmeric 1 łyżeczka
  • ground cumin 1 łyżeczka
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Fresh cilantro 30 g
  • Natural yogurt 60 g
💰 Szacowany koszt dania: ~38.44 PLN (9.61 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation and baking of pumpkin

1

Preheat the oven to 200°C (fan). Thoroughly wash the hokkaido pumpkin under running water, then dry it with a paper towel. Place the pumpkin on a stable cutting board, cut off the tough stem and the base. Cut it in half and use a large spoon to remove the seeds and fibrous flesh from the inside. Cut the pumpkin halves into cubes about 2-3 cm on each side. Remember, you do not need to peel the skin of the hokkaido pumpkin – it will soften during baking and is edible.

Ingredients: Hokkaido pumpkin
Use a large, sharp chef's knife – it will make cutting through the hard pumpkin easier. Be careful with your fingers! Removing the seeds is easiest with a spoon that has sharp edges, such as an ice cream scoop.
2

Transfer the chopped pumpkin to a large baking tray lined with parchment paper. Drizzle it with one tablespoon of rapeseed oil (15g), sprinkle with a pinch of salt (1g) and freshly ground pepper. Mix thoroughly with your hands to ensure each piece is evenly coated with oil and spices. Spread the pumpkin in a single layer on the tray. Place it in the preheated oven and bake for 25-30 minutes. The pumpkin is ready when a fork easily pierces it and the edges begin to caramelize and turn slightly brown.

Ingredients: Hokkaido pumpkin, Rapeseed oil, Salt
Do not overcrowd the baking tray. If the pieces of pumpkin are too tightly packed, they will steam instead of roast, resulting in a lack of that delicious caramelized flavor. If necessary, use two trays.

Preparing the curry base

3

While the pumpkin is baking, prepare the aromatic base. Peel the onion and chop it into small cubes. Peel the garlic and crush it with a press or chop it very finely. Peel the ginger (the easiest way to do this is with the edge of a small spoon) and grate it on a fine grater. Drain the canned chickpeas in a sieve and rinse them thoroughly under cold running water, then set aside to drain.

Ingredients: Onion, Garlic, Fresh ginger, Ciecierzyca konserwowa
To avoid crying while cutting onions, you can chill them in the fridge for 30 minutes beforehand. Preparing all the ingredients before you start frying (the so-called mise en place) will make cooking smoother and more organized.
4

In a large pot or deep skillet with a thick bottom, heat the remaining two tablespoons of rapeseed oil (30g) over medium heat. When the oil is hot (it should shimmer slightly), add all the dry, ground spices: turmeric, cumin, coriander, and hot paprika. Fry them, stirring constantly with a wooden spoon, for about 30-45 seconds. You will smell an intense, wonderful aroma – this is a sign that the essential oils from the spices have been released.

Ingredients: Rapeseed oil, Ground turmeric, ground cumin, Ground coriander, Ground hot pepper
This is a key step called 'tadka' or 'tempering'. Be careful not to burn the spices, as they will become bitter. Fry them briefly, just until they release their aroma. Use a pot with a capacity of at least 3 liters.

Cooking curry

5

Add the chopped onion to the aromatic oil. Increase the heat slightly and sauté, stirring regularly, for about 6-8 minutes, until the onion becomes soft, translucent, and starts to lightly brown at the edges. Then add the grated ginger and garlic. Sauté everything together for another minute, until the garlic releases its aroma. Be careful not to burn it.

Ingredients: Onion, Fresh ginger, Garlic
Patiently frying the onions is important for building depth of flavor. Don't rush this stage. If the ingredients start to stick to the bottom, you can add a little water (1-2 tablespoons).
6

Pour the tomato passata into the pot, add the remaining 2 pinches of salt. Mix everything thoroughly, scraping any stuck pieces of onion and spices from the bottom. Reduce the heat and cook the sauce for about 5 minutes, stirring occasionally, until it thickens slightly and droplets of oil begin to appear on its surface.

Ingredients: Tomato passata, Salt
Cooking the passata allows for the reduction of its acidity and the concentration of the tomato flavor, creating a richer base for the curry.
7

Pour the entire contents of the can of coconut milk into a pot. Mix thoroughly until the sauce becomes smooth and creamy. Add the rinsed chickpeas. Bring everything to a gentle boil, then reduce the heat to low and cook covered for 10 minutes to allow the flavors to meld.

Ingredients: Coconut milk, Ciecierzyca konserwowa
Before opening the can of coconut milk, shake it well to combine the thick cream with the coconut water. Cook over low heat to prevent the milk from curdling.
8

Remove the baked pumpkin from the oven. Carefully add the hot pieces of pumpkin to the curry sauce. Gently mix everything with a silicone spatula, trying not to mash the pieces of pumpkin. We want them to retain their shape.

Ingredients: Hokkaido pumpkin
Add the pumpkin in batches to avoid splattering the hot sauce. Stir very gently to keep the pumpkin in appetizing pieces.
9

At the very end of cooking, add the garam masala mixture. Stir and cook for another minute. Taste the curry and adjust the seasoning if necessary – you can add more salt for savoriness or a pinch of sugar if the sauce is too sour. If you like spicier dishes, add more chili powder.

Ingredients: Garam masala
Garam masala is added at the end because it contains volatile spices that would lose their aroma during long cooking. It's the final touch that enhances the flavor of the entire dish.

Serving

10

Transfer the hot curry to deep bowls. Decorate each serving with a dollop of natural yogurt (or its vegan equivalent) and generously sprinkle with chopped fresh cilantro. Additionally, for crunch, you can sprinkle with toasted almond flakes. Serve immediately with cooked basmati rice or warm naan bread.

Ingredients: Natural yogurt, Fresh cilantro
The contrast of temperature (hot curry) and freshness (cool yogurt, fresh cilantro) creates an incredibly pleasant taste experience. Don't skip the garnish - it's an important part of the dish!

Fun Fact

💡

The technique of 'tadka' (or 'tempering'), which involves frying whole or ground spices in hot oil or ghee, is fundamental to many Indian dishes. It releases fat-soluble aromatic compounds, making the flavor of the dish incomparably deeper and more complex than simply adding dry spices directly to the liquid.

Best for

Jesienny obiad Kolacja z przyjaciółmi Sycący posiłek wegetariański Rozgrzewające danie na chłodne dni

Tips

🍽️ Serving

Serve the curry in deep bowls, preferably ceramic or stoneware, which will keep the heat for a long time. Next to it, place a bowl of fluffy basmati rice and a basket of warm naan or roti for dipping in the sauce. A simple cucumber and tomato salad or a cooling raita (yogurt with cucumber and mint) makes a great side dish.

🥡 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 richer the next day. Reheat on low heat in a pot, adding a little water or coconut milk if necessary to restore the proper consistency. Reheating in the microwave is not recommended, as the pumpkin may become too soft.

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