Creamy Curry with Roasted Pumpkin and Chickpeas in Tikka Masala Sauce - photo 1
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Creamy Curry with Roasted Pumpkin and Chickpeas in Tikka Masala Sauce

Pikantne Indian Cuisine Vegetarian Dishes Main Dishes 80 min Medium 9 wyświetleń ~30.08 PLN - (0)
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Description

This is a unique vegetarian dish that combines the seasonal sweetness of roasted pumpkin with a creamy, aromatic tikka masala sauce and hearty chickpeas. It is a variation on the classic Anglo-Indian curry, perfect for cooler days. Roasting the pumpkin before adding it to the sauce intensifies its flavor and gives it a wonderful, slightly caramelized note. The sauce, based on tomatoes, coconut milk, and a rich blend of spices such as garam masala, turmeric, and cumin, is the essence of Indian cuisine – deep, multidimensional, and warming. Visually, the dish delights with its intense orange color, contrasted by the green of fresh coriander. Serve it with fluffy basmati rice and naan bread to fully enjoy every bite of the velvety sauce. This dish will satisfy both vegetarians and meat lovers seeking new, exciting flavors.

Ingredients (19)

Servings:
4
  • Hokkaido pumpkin 1000 g
  • Ciecierzyca konserwowa 240 g
  • Onion 1.3 szt.
  • Garlic 4 ząbki
  • Fresh ginger 20 g
  • Canned diced tomatoes 400 g
  • Full-fat coconut milk 400 ml
  • Rapeseed oil 30 g
  • Ground coriander 2 g
  • Brown sugar 5 g
  • Lime juice 15 ml
  • 🌿 Przyprawy
  • Garam masala 4 g
  • Ground turmeric 0.4 łyżeczek
  • Ground cumin (cumin) 0.4 łyżeczek
  • Sweet paprika powder 1 łyżeczka
  • Chili powder 0.5 łyżeczka
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Fresh cilantro 30 g
  • Almond flakes 30 g
💰 Szacowany koszt dania: ~30.08 PLN (7.52 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (fan). Wash the hokkaido pumpkin thoroughly under running water. Place it on a stable cutting board and using a large, sharp knife, cut it in half. Use a metal spoon to scoop out the seeds and fibrous flesh from the inside.

Ingredients: Hokkaido pumpkin
Use a sharp chef's knife, it will make cutting the hard pumpkin much easier. Do not peel the hokkaido pumpkin – its skin becomes soft and edible after baking.
2

Cut the pumpkin halves into smaller pieces, then into cubes about 2-3 cm on each side. Transfer the chopped pumpkin to a large bowl. Add one tablespoon of rapeseed oil and a pinch of salt. Mix thoroughly with your hands so that each piece of pumpkin is evenly coated with oil and salt.

Ingredients: Hokkaido pumpkin, Rapeseed oil, Salt
Mixing the pumpkin with oil in a bowl is more effective than drizzling it on the baking sheet – it ensures even coating and better roasting.
3

Line a large baking sheet with parchment paper. Spread the pieces of pumpkin in a single layer, making sure they are not too crowded. Place in the preheated oven and bake for 25-30 minutes. The pumpkin is ready when it is soft (a fork can easily pierce it) and slightly browned at the edges.

Do not overcrowd the baking tray! If the pieces of pumpkin are stacked on top of each other, they will steam instead of bake and will not achieve an appetizing, caramelized crust.

Curry base

4

While the pumpkin is baking, prepare the curry base. 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 fresh ginger (the easiest way to do this is with the edge of a spoon) and grate it on a fine grater.

Ingredients: Onion, Garlic, Fresh ginger
Use a deep pan or a wide pot with a thick bottom to prevent the curry from sticking. Preparing all the ingredients (known as 'mise en place') before starting to sauté will make the whole process easier.
5

In a pot, heat the remaining two tablespoons of rapeseed oil over medium heat. Add the chopped onion and sauté, stirring occasionally, for about 6-8 minutes, until it becomes soft, translucent, and slightly golden. Don't rush this step - well-caramelized onion is the foundation of the sauce's deep flavor.

Ingredients: Rapeseed oil, Onion
Use a wooden or silicone spoon for stirring. Be careful not to burn the onion – if it starts to brown too quickly, lower the heat.
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 are sautéed briefly, just until their aroma is released. Overcooking will cause them to lose their flavor.
7

Reduce the heat to the minimum. Add all the dry spices to the pot: garam masala, turmeric, cumin, ground coriander, sweet paprika, and chili powder. Toast the spices, stirring constantly, for about 30-45 seconds. This process, called 'blooming', releases the essential oils from the spices, which dramatically deepens the flavor and aroma of the entire dish.

Ingredients: Garam masala, Ground turmeric, Ground cumin (cumin), Ground coriander, Sweet paprika powder, Chili powder
This is a key moment! Don't skip it. Stir vigorously to prevent the spices from burning. If the pan is too dry, you can add a little more oil.

Combining the sauce and finishing up

8

Increase the heat to medium. Pour the entire can of diced tomatoes along with the juice into the pot and add the brown sugar. Mix everything thoroughly, scraping up any spices from the bottom of the pot. Bring to a boil, then reduce the heat and simmer uncovered for about 5 minutes, until the sauce thickens slightly.

Ingredients: Canned diced tomatoes, Brown sugar
Cooking tomatoes helps reduce their acidity and create a more integrated sauce base. Sugar further balances the flavor.
9

Pour the entire can of coconut milk into a pot. Mix thoroughly until the sauce reaches a smooth, creamy consistency and a beautiful orange color. Bring to a gentle boil, then reduce the heat and simmer for another 5 minutes to allow the flavors to meld.

Ingredients: Full-fat coconut milk
Make sure the coconut milk is well mixed before adding. Do not cook the sauce over too high heat after adding the milk, as it may curdle.
10

Drain the chickpeas in a sieve and rinse them thoroughly under cold running water. Once the pumpkin is roasted, carefully add it to the pot with the sauce. Also add the rinsed chickpeas. Gently mix everything, trying not to crush the pieces of pumpkin.

Ingredients: Ciecierzyca konserwowa, Hokkaido pumpkin
Rinsing canned chickpeas removes excess salt and the metallic taste of the brine, which significantly improves the flavor of the dish.
11

Let the curry gently simmer on low heat for about 5-10 minutes. This time will allow the pumpkin and chickpeas to absorb the flavors of the sauce, and the whole dish will become more cohesive. Do not cook too long to keep the pumpkin's shape.

If the sauce is too thick, you can add a little hot water or vegetable broth to achieve the desired consistency.
12

Remove the pot from the heat. Season the curry to taste with the remaining pinch of salt and freshly squeezed lime juice. Stir one last time. Serve immediately, generously sprinkled with chopped fresh cilantro. Additionally, you can sprinkle with toasted almond flakes for crunch.

Ingredients: Salt, Lime juice, Fresh cilantro, Almond flakes
Always add lime juice at the very end, after removing from heat, to preserve its fresh aroma and vitamin C. Taste the dish and season gradually!

Fun Fact

💡

Although Tikka Masala sauce is an icon of Indian cuisine worldwide, its origin is a subject of debate. Many culinary historians believe that the dish was invented in the United Kingdom, probably in Glasgow, Scotland, by a Bangladeshi chef who adapted traditional flavors to British tastes by adding Campbell's tomato soup to the sauce.

Best for

Jesienny obiad Kolacja z przyjaciółmi Danie wegetariańskie na specjalną okazję Rozgrzewający posiłek

Tips

🍽️ Serving

Serve the curry very hot, in deep bowls. It tastes best with fluffy, perfectly cooked basmati rice that will soak up the aromatic sauce. Next to it, place warm naan bread or roti, perfect for scooping up the leftover curry from the bowl. To mellow the spiciness and add creaminess, you can top it with a dollop of thick natural yogurt or its vegan equivalent.

🥡 Storage

Store the curry in an airtight container in the refrigerator for up to 3 days. The flavors will meld, and the dish may taste even better the next day. Reheat slowly over low heat in a pan or saucepan, adding a little water if the sauce has thickened too much. You can also reheat it in the microwave. Freezing is possible, but the texture of the pumpkin may change after thawing.

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