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 75 min Medium 6 wyświetleń ~31.60 PLN - (0)
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Description

Aromatic, warming, and incredibly creamy curry that is the essence of autumn Indian cuisine. This dish combines the natural sweetness of roasted hokkaido pumpkin with the nutty flavor of chickpeas, all enveloped in a velvety sauce made from coconut milk and cashew paste. The depth of flavor is enhanced by a rich blend of traditional Indian spices, such as garam masala, turmeric, and cumin, which are gently 'toasted' in oil to release their full aroma. The dish is not only delicious but also hearty and full of nutritional value, serving as an excellent source of plant-based protein and fiber. Its beautiful, intensely orange color makes it a true feast for the eyes. It pairs perfectly with fluffy basmati rice or warm naan bread, allowing you to scoop up every drop of the exquisite sauce. It’s an ideal option for a vegetarian lunch or a cozy dinner.

Ingredients (19)

Servings:
4
  • Hokkaido pumpkin 800 g
  • Canned chickpeas (drained) 240 g
  • Full-fat coconut milk 400 ml
  • Cashews 50 g
  • Onion 1.3 szt.
  • Garlic 4 ząbki
  • Fresh ginger 20 g
  • Canned diced tomatoes 400 g
  • Coconut oil 30 ml
  • Ground coriander 2 g
  • Lime juice 15 ml
  • Gorąca woda 150 ml
  • 🌿 Przyprawy
  • Garam masala 3 g
  • Ground turmeric 0.4 łyżeczek
  • Kmin rzymski (kumin) mielony 1 łyżeczka
  • Chili powder 0.2 łyżeczek
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Fresh cilantro 15 g
  • Almond flakes 10 g
💰 Szacowany koszt dania: ~31.60 PLN (7.90 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by soaking the cashews. Place them in a small bowl and cover with hot, but not boiling water (about 80-90°C), ensuring they are completely submerged. Let them sit for at least 30 minutes. This will soften the nuts and, when blended, create a perfectly smooth, creamy paste without lumps.

Ingredients: Cashews, Gorąca woda
If you have a high-power blender, you can shorten the soaking time to 15 minutes. Alternatively, if you have more time, you can soak the nuts in cold water for 2-4 hours.
2

Prepare the pumpkin. Wash it thoroughly under running water and dry it. Use a large, sharp knife to cut it in half. Use a spoon to scoop out the seeds and fibrous flesh from the center. Then cut the pumpkin halves into thick slices, and then into cubes about 2-3 cm on each side. You do not need to peel the hokkaido pumpkin; its skin becomes soft and edible after baking.

Ingredients: Hokkaido pumpkin
Be careful when cutting the pumpkin, it is quite hard. Make sure the cutting board is stable on the countertop. Even pieces of pumpkin will ensure that it bakes evenly.

Roasting pumpkin

3

Preheat the oven to 200°C (fan). Transfer the chopped pumpkin to a large bowl, add half of the coconut oil (1 tablespoon), half of the salt (1 pinch), and half of the pepper (1 pinch). Mix thoroughly with your hands to ensure each piece is evenly coated with oil and spices. Spread the pumpkin in a single layer on a large baking sheet lined with parchment paper. Bake for 25-30 minutes, until the pumpkin is tender and slightly caramelized at the edges. You can stir the pieces halfway through baking to ensure they brown evenly.

Ingredients: Hokkaido pumpkin, Coconut oil, Salt
Baking pumpkin instead of boiling brings out its natural sweetness and adds a deeper flavor. Do not place the pumpkin pieces too tightly on the baking sheet, as they will steam instead of roasting.

Preparing the curry base

4

While the pumpkin is baking, prepare the ginger-garlic paste. Peel the garlic cloves and a piece of ginger. You can finely chop them together on a board or grate them on a fine grater. The goal is to achieve a fairly uniform, aromatic paste.

Ingredients: Garlic, Fresh ginger
To easily peel ginger, use the edge of a small teaspoon to scrape off the skin. Using fresh ginger and garlic instead of ready-made pastes from a jar will give a much better, fresher taste.
5

Peel the onion and chop it into small cubes. In a large, wide pot or a deep skillet with a thick bottom, heat the remaining tablespoon of coconut oil over medium heat. When the oil is hot, add the chopped onion. Sauté for about 5-7 minutes, stirring frequently, until the onion softens and becomes translucent, but not brown.

Ingredients: Onion, Coconut oil
Use a wooden spoon or silicone spatula for stirring. Patient, slow frying of the onions creates a sweet base for the entire dish, so don't rush this stage.
6

Add the prepared ginger-garlic paste to the sautéed onion. Fry for about 1 minute, stirring constantly, until an intense aroma is released. Then reduce the heat, add all the dry spices: turmeric, cumin, ground coriander, and hot paprika. Fry everything together for another 30-60 seconds, stirring continuously. This process, called 'blooming', activates the essential oils in the spices and deepens their flavor.

Ingredients: Ground turmeric, Kmin rzymski (kumin) mielony, Ground coriander, Chili powder
Be careful not to burn the spices, as they will become bitter. If the pan is too dry, you can add a little water. Stir vigorously all the time.

Cooking curry

7

Pour the canned tomatoes along with all the juice into the pot with the spices. Mix thoroughly, scraping up all the aromatic bits from the bottom of the pot. Increase the heat to medium and cook the sauce for about 5-7 minutes, stirring occasionally, until it thickens and droplets of oil start to appear on its surface.

Ingredients: Canned diced tomatoes
This is an important step that allows the tomatoes to lose their raw taste and blend well with the spices. Don't worry if the sauce splatters a bit - you can partially cover the pot with a lid.
8

In the meantime, drain the soaked cashews, but keep the soaking water. Transfer the nuts to a blender (preferably a high-speed one) and add about 60 ml (4 tablespoons) of the soaking water. Blend on the highest setting for 1-2 minutes until you achieve an absolutely smooth, creamy, and thick paste resembling cream. If necessary, add a little more water to make blending easier.

Ingredients: Cashews
The key is to achieve a perfectly smooth paste. If you have a weaker blender, it may take longer - stop it from time to time and scrape the mixture from the walls of the jar. Lumps in the paste will be noticeable in the finished curry.
9

Pour the entire coconut milk and the prepared cashew paste into the pot with the tomato sauce. Mix everything thoroughly with a whisk to avoid lumps, until you achieve a uniform, smooth, and creamy sauce with a beautiful orange color. Bring to a gentle simmer over low heat.

Ingredients: Full-fat coconut milk
Using a whisk will help quickly and effectively combine the cashew paste with the rest of the sauce. Do not cook the sauce on high heat after adding the coconut milk, as it may curdle.
10

Add the roasted pumpkin and the drained and rinsed chickpeas to the simmering sauce. Gently stir to coat all the ingredients with the sauce. Cook everything on low heat for about 10 minutes, uncovered, to allow the flavors to meld and the curry to thicken slightly. Stir occasionally to prevent anything from sticking to the bottom.

Ingredients: Canned chickpeas (drained)
Gently stir to avoid mashing the soft pieces of pumpkin. If the curry seems too thick, you can add a little hot water or vegetable broth.
11

At the very end of cooking, remove the pot from the heat. Add the garam masala spice mix, freshly squeezed lime juice, and remaining salt and pepper to taste. Gently mix. Taste and adjust seasoning if necessary - it may need more salt for savoriness, lime juice for acidity, or a pinch of sugar (optional) if the tomatoes were very acidic.

Ingredients: Garam masala, Lime juice, Salt
Garam masala is added at the end because it contains volatile, aromatic spices that lose their flavor during long cooking. Lime juice will 'enhance' and balance all the flavors.

Serving

12

Transfer the hot curry to bowls. Serve immediately, garnished with fresh coriander leaves. Additionally, to enhance the texture, you can sprinkle it with toasted almond flakes. The dish tastes best with fluffy basmati rice or warm naan bread.

Ingredients: Fresh cilantro, Almond flakes
To toast the almond flakes, heat a small, dry skillet and toast them for 1-2 minutes until they are lightly browned and start to smell fragrant. Be careful, as they can burn very quickly!

Fun Fact

💡

Although pumpkin is mainly associated with American cuisine (e.g., in pumpkin pie), it is a popular vegetable in many regions of India. It is used in savory dishes like curry (called 'kaddu ki sabzi') as well as in sweet desserts like 'halwa'.

Best for

Jesienny obiad Kolacja ze znajomymi Danie wegetariańskie na specjalną okazję Rozgrzewający posiłek

Tips

🍽️ Serving

Serve hot with basmati or jasmine rice. It pairs perfectly with naan or roti, which can be dipped in the thick sauce. For added freshness, generously sprinkle with chopped cilantro and toasted almond flakes. You can also place a bowl of natural (or vegan) yogurt alongside, which will mellow the spiciness of the dish.

🥡 Storage

Store curry in an airtight container in the refrigerator for up to 3 days. It tastes even better the next day when the flavors have melded. It can be frozen for up to 3 months. Reheat on low heat in a pot, adding a little water or coconut milk if needed to restore the original consistency.

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