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 Easy 10 wyświetleń ~30.55 PLN - (0)
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Description

This is an aromatic and warming dish that is the essence of Indian autumn cuisine. Its heart is roasted hokkaido pumpkin, whose natural sweetness perfectly complements the richness of oriental spices. The creamy consistency comes from full-fat coconut milk, which softens the spiciness and creates a velvety sauce. The addition of chickpeas enriches the dish with plant protein and gives it a hearty character. The curry is visually stunning – the deep orange color of the sauce, contrasted with the green of fresh coriander, creates an appetizing composition. In taste, this dish is multi-dimensional: the sweet notes of pumpkin balance with the earthy flavor of cumin and chickpeas, the spiciness of chili, and the freshness of ginger and lime juice. It tastes perfect served with fluffy basmati rice or warm naan bread, which can be dipped into the thick sauce. It is an excellent choice for chilly evenings, family dinners, or an elegant vegetarian-style dinner.

Ingredients (19)

Servings:
4
  • Hokkaido pumpkin 800 g
  • Ciecierzyca gotowana (z puszki lub słoika) 240 g
  • Full-fat coconut milk 400 ml
  • Onion 1.3 szt.
  • Garlic 4 ząbki
  • Fresh ginger 20 g
  • Canned diced tomatoes 400 g
  • Refined coconut oil 2 łyżki
  • Ground coriander 2 g
  • Lime juice 15 ml
  • Fresh cilantro 20 g
  • 🌿 Przyprawy
  • Ground turmeric 0.6 łyżeczka
  • Kmin rzymski (kumin) mielony 2.5 łyżeczki
  • Garam masala 3 g
  • Chili powder 0.4 łyżeczek
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Almond flakes 20 g
  • Maple syrup 7 ml
💰 Szacowany koszt dania: ~30.55 PLN (7.64 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baking pumpkin

1

Preheat the oven to 200°C with fan (or 220°C top and bottom). Wash the pumpkin thoroughly under running water. Place it on a stable cutting board and using a large, sharp knife, cut it in half. Be careful with your fingers! Then, using a spoon, scoop out the seeds and fibrous flesh from the center. Cut each half into thick slices (about 2-3 cm), and then into cubes with a side of about 2 cm. You do not need to peel the skin – in hokkaido pumpkin, it becomes soft after baking.

Ingredients: Hokkaido pumpkin
Use a large, heavy chef's knife – it will make cutting through the hard pumpkin easier. To prevent the pumpkin from slipping on the board, you can place a damp cloth under the board.
2

Transfer the chopped pumpkin to a large bowl. Add half of the coconut oil (15g, which is one tablespoon), half of the salt (2-3 pinches), and half of the pepper (1 pinch). 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 most effective. This way, you can be sure that the spices reach every nook and cranny. You can also cover the bowl with a lid and shake it vigorously.
3

Line a large baking sheet with parchment paper. Spread the pumpkin in a single layer, making sure the pieces do not overlap – this will ensure even baking and caramelization. Place the sheet 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 turn golden brown.

Ingredients: Hokkaido pumpkin
Do not overcrowd the baking tray. If the pieces are too close together, the pumpkin will start to steam instead of roast and will not achieve a beautiful color. If necessary, use two trays.

Preparing the curry

4

While the pumpkin is baking, prepare the remaining ingredients. Peel the onion and chop it into small cubes. Peel the garlic and finely chop it or press it through a garlic press. Peel the ginger (the easiest way to do this is with the edge of a teaspoon) and grate it on a fine grater.

Ingredients: Onion, Garlic, Fresh ginger
Preparing all the ingredients before you start frying (the so-called 'mise en place') is the key to success. It prevents some ingredients from burning while you hurriedly chop others.
5

In a large, wide pot or deep skillet, heat the remaining coconut oil (15g, or one tablespoon) over medium heat. When the oil is hot, add the chopped onion. Sauté for about 5-7 minutes, stirring frequently, until the onion becomes soft and translucent (it will turn glassy). Do not let it brown.

Ingredients: Refined coconut oil, Onion
Use a heavy-bottomed pot that distributes heat evenly. A wooden spoon or silicone spatula will be ideal for stirring to avoid scratching the vessel.
6

Add the chopped garlic and grated ginger to the translucent onion. Sauté everything together for about 1 minute, stirring constantly, until they release an intense aroma. Be careful not to burn the garlic, as it will become bitter and ruin the flavor of the entire dish.

Ingredients: Garlic, Fresh ginger
This is a very important moment. Garlic and ginger only need a moment in hot fat to release their aroma. As soon as you smell their intense fragrance, move on to the next step.
7

Reduce the heat to the minimum. Add all the dry spices to the pot: turmeric, cumin, ground coriander, and chili powder. Toast them, stirring constantly, for about 30-45 seconds. This process, known as 'blooming' or 'tempering', releases the essential oils from the spices, enhancing the flavor and aroma of the entire curry.

Ingredients: Ground turmeric, Kmin rzymski (kumin) mielony, Ground coriander, Chili powder
Don't skip this step! Toasting the spices in fat instead of adding them to the liquid makes a huge difference in flavor. Be careful not to burn them – just a few seconds is enough.
8

Pour the canned tomatoes into a pot along with all the juice. Increase the heat to medium and stir everything, scraping the spices that may have stuck to the bottom of the pot. Cook the sauce for about 5 minutes, stirring occasionally, until it thickens slightly and the oil begins to separate from the tomatoes.

Ingredients: Canned diced tomatoes
Cooking tomatoes allows excess water to evaporate and concentrates their flavor, creating a richer base for curry.
9

Pour the entire contents of the can of coconut milk into a pot. Drain the chickpeas in a sieve and rinse them thoroughly under cold running water, then add them to the sauce. Season with the remaining salt and pepper. Mix everything well, bring to a gentle boil, then reduce the heat and let it simmer gently for 10 minutes uncovered, so the flavors can meld.

Ingredients: Full-fat coconut milk, Ciecierzyca gotowana (z puszki lub słoika), Salt, Pieprz czarny świeżo mielony
Remember to shake the can of coconut milk well before opening. Rinsing the chickpeas removes the metallic taste and excess starch from the liquid.
10

Remove the baked pumpkin from the oven. Carefully add it to the pot with the curry sauce. Gently mix, trying not to mash the pieces of pumpkin. Cook everything together for another 2-3 minutes, just until the pumpkin is heated through.

Ingredients: Hokkaido pumpkin
We add the roasted pumpkin at the very end to keep its shape and texture. Cooking it too long in the sauce could cause it to break down and turn into a purée.
11

Remove the pot from the heat. It's time for the final flavor adjustments. Add the garam masala mix, freshly squeezed lime juice, and most of the chopped fresh cilantro (save some for garnish). If you want to balance the flavors, you can optionally add a teaspoon of maple syrup. Gently stir, taste, and if necessary, season with additional salt or lime juice.

Ingredients: Garam masala, Lime juice, Fresh cilantro, Maple syrup
Garam masala and fresh herbs are added at the end because their aroma is volatile and quickly dissipates under high temperatures. Lime juice will 'enhance' and brighten all the flavors.

Fun Fact

💡

The word 'curry' does not originate from India; it was coined by the British during colonial times as a general term for various spicy dishes in sauce from the Indian subcontinent. In India, these dishes have their specific names, such as 'korma', 'vindaloo', or 'masala'.

Best for

Jesienny obiad Kolacja z przyjaciółmi Sycące danie wegetariańskie Rozgrzewający posiłek

Tips

🍽️ Serving

Serve the curry hot in deep bowls. A perfect accompaniment would be fluffy basmati or jasmine rice. You can also serve it with warm naan or roti for dipping in the sauce. Before serving, sprinkle each portion with the remaining fresh coriander and optionally with toasted almond flakes for added crunch. A dollop of thick natural yogurt or vegan coconut yogurt will also pair wonderfully.

🥡 Storage

Curry can be stored in an airtight container in the refrigerator for up to 3 days. Moreover, 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 the sauce has thickened too much. It can also be frozen in portions for up to 3 months.

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