Creamy Roasted Pumpkin and Chickpea Curry with a Coconut Touch - photo 1
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Creamy Roasted Pumpkin and Chickpea Curry with a Coconut Touch

Pikantne Indian Cuisine Main Dishes Vegetarian Dishes 75 min Medium 14 wyświetleń ~31.06 PLN - (0)
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Description

This unique vegan curry is the essence of autumn flavors, combining the natural sweetness of roasted hokkaido pumpkin with the earthy taste of chickpeas and the velvety smoothness of coconut milk. The secret to its depth of flavor is the prior roasting of the pumpkin, which caramelizes its sugars and intensifies the aroma. The dish is richly spiced with a blend of Indian spices such as cumin, coriander, and garam masala, creating a warming and incredibly aromatic composition. Visually, the dish delights with its intense orange color, complemented by the green of fresh coriander and the white of toasted almonds. It is perfect as a hearty vegetarian main course or an elegant dinner. It tastes best served with fluffy basmati rice and warm naan bread, which will allow you to scoop up every drop of the delicious sauce.

Ingredients (18)

Servings:
4
  • Hokkaido pumpkin 1000 g
  • Ciecierzyca konserwowa 240 g
  • Full-fat coconut milk 400 ml
  • Onion 1.3 szt.
  • Garlic 4 ząbki
  • Fresh ginger 30 g
  • Canned diced tomatoes 400 g
  • Olej kokosowy nierafinowany 2 łyżki
  • Ground coriander 4 g
  • 🌿 Przyprawy
  • Ground turmeric 0.4 łyżeczek
  • Ground cumin (cumin) 0.8 łyżeczka
  • Garam masala 2 g
  • Chili powder 0.2 łyżeczek
  • Salt 7 g
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Fresh cilantro 30 g
  • Lime juice 30 ml
  • Almond flakes 20 g
💰 Szacowany koszt dania: ~31.06 PLN (7.76 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (fan or conventional). Wash the pumpkin thoroughly under running water and dry it. Using a large, sharp knife, cut it in half lengthwise. Use a metal spoon to scoop out and remove the seeds and fibrous flesh from the inside. Then, cut the pumpkin halves into smaller, even pieces about 2-3 cm thick.

Ingredients: Hokkaido pumpkin
Use a stable cutting board to prevent the knife from slipping. Hokkaido pumpkin has a tough skin, so be careful. You don't need to peel it – the skin will be soft and edible after roasting.
2

Transfer the chopped pumpkin to a large bowl. Drizzle it with half of the coconut oil (15g), sprinkle with salt (about 2 pinches) and freshly ground pepper. Mix thoroughly with your hands so that each piece of pumpkin is evenly coated with oil and spices. Line a large baking sheet with parchment paper and spread the pumpkin pieces in a single layer on it.

Ingredients: Hokkaido pumpkin, Olej kokosowy nierafinowany, Salt, Ground black pepper
Do not place the pieces of pumpkin too closely on the baking sheet. They should have some space around them so they can roast and caramelize evenly, rather than steam.
3

Place the baking sheet with the pumpkin in the preheated oven. Bake for about 30-35 minutes. Halfway through baking (after about 15 minutes), stir the pumpkin pieces with a spatula. The pumpkin is ready when a fork easily pierces it and its edges are slightly browned and caramelized.

Ingredients: Hokkaido pumpkin
This is a key step that brings out the depth of flavor in the pumpkin. Don't rush it. Check the softness with a fork – it should go into the flesh with no resistance.

Cooking curry

4

While the pumpkin is baking, prepare the remaining ingredients. Peel and finely chop the onion. Peel the garlic and ginger, then grate them on a fine grater to create an aromatic paste. Drain the canned chickpeas in a sieve and rinse them thoroughly under cold running water.

Ingredients: Onion, Garlic, Fresh ginger, Ciecierzyca konserwowa
Using a grater for ginger and garlic instead of chopping allows for more juices and aromas to be released, which will distribute better in the sauce. Thoroughly rinsing the chickpeas will remove excess salt and brine.
5

In a large, wide 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, for about 5-7 minutes until it becomes soft and translucent. Then add the grated garlic and ginger. Sauté for another minute, stirring constantly, until they release an intense aroma.

Ingredients: Olej kokosowy nierafinowany, Onion, Garlic, Fresh ginger
Be careful not to burn the garlic, as it will become bitter. One minute of frying is enough. Stir vigorously.
6

Reduce the heat to the minimum. Add all the dry spices to the pot: turmeric, cumin, ground coriander, and hot paprika. Stir vigorously and sauté for about 60 seconds. The spices should become very aromatic.

Ingredients: Ground turmeric, Ground cumin (cumin), Ground coriander, Chili powder
This process, known in India as 'tadka' or 'tempering spices', is key to the flavor of curry. Heating the spices in fat releases their essential oils and deepens the flavor of the entire dish. Be careful not to burn them.
7

Pour the entire can of chopped tomatoes along with the juice into the pot with the spices. Mix thoroughly, scraping all the aromatic bits of spices from the bottom of the pot with a wooden spoon. Increase the heat and cook for about 5 minutes, until the sauce thickens slightly.

Ingredients: Canned diced tomatoes
Cooking tomatoes with spices will allow them to blend into a uniform, flavor-rich base for the curry.
8

Add the roasted pieces of pumpkin to the tomato sauce. Gently mix, then pour in the entire can of coconut milk. Stir again, combining all the ingredients. Bring the mixture to a gentle boil.

Ingredients: Hokkaido pumpkin, Full-fat coconut milk
If you prefer a smoother curry, you can set aside 1/3 of the roasted pumpkin, blend the rest with the tomato sauce and coconut milk using an immersion blender, and then add the reserved pieces.
9

When the curry starts to gently bubble, reduce the heat to the minimum. Cover the pot and cook for 10 minutes to allow the flavors to meld. After that time, add the rinsed chickpeas and the garam masala mixture. Gently stir and cook uncovered for another 5 minutes.

Ingredients: Ciecierzyca konserwowa, Garam masala
Garam masala is added at the end of cooking so that its volatile, delicate aromas do not evaporate during long cooking. The chickpeas only need to be heated, do not cook them for too long to avoid losing their texture.
10

Remove the pot from the heat. Taste the curry and season with salt and pepper to your liking. If you want to add freshness to the dish and balance the flavors, squeeze the juice of half or a whole lime and mix. This step is optional but highly recommended.

Ingredients: Salt, Ground black pepper, Lime juice
Always taste the dish before serving. The sweet (pumpkin, coconut), sour (tomatoes, lime), and salty flavors must be in perfect balance. Lime juice can 'wake up' the entire dish.

Serving

11

Transfer the hot curry to deep bowls. Before serving, generously sprinkle with chopped fresh coriander. Additionally, for crunch, you can top the dish with toasted almond flakes. Serve immediately.

Ingredients: Fresh cilantro, Almond flakes
Curry pairs best with fluffy cooked basmati rice, which will absorb the delicious sauce. Indian breads like naan or roti also make a great side.

Fun Fact

💡

Garam masala, a key spice blend in this curry, does not have a single, universal composition. Every Indian family has its own, often secret recipe, passed down from generation to generation. The name 'garam masala' literally means 'hot spices', which refers not to their spiciness, but to their warming properties according to Ayurvedic medicine.

Best for

Jesienny obiad dla rodziny Kolacja wegetariańska ze znajomymi Rozgrzewający posiłek na chłodne dni

Tips

🍽️ Serving

Curry tastes best served with fluffy basmati rice, which will absorb the aromatic sauce. Warm naan or roti bread is also a great addition, perfect for dipping into the sauce. For extra freshness and to mellow the spiciness, you can serve a dollop of thick natural or plant-based yogurt (e.g. coconut) on the side.

🥡 Storage

Curry can be stored 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 also be frozen for up to 3 months. Reheat over low heat, adding a little water or coconut milk if needed to restore the original consistency.

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