Roasted Pumpkin and Chickpea Curry

This roasted pumpkin and chickpea curry is a flavorful and easy-to-make dish that's perfect for a weeknight meal. The pumpkin and chickpeas are roasted with a blend of curry powder, turmeric, cayenne pepper, ginger, and salt, which gives them a slightly spicy and aromatic flavor. The roasted vegetables are then served over rice or your favorite grain.

This recipe was inspired by a dish that I had at a local Indian restaurant. I was immediately drawn to the combination of roasted pumpkin and chickpeas, and I knew that I had to try to recreate it at home. After a few experiments, I came up with this recipe, which I think is even better than the original. The roasted pumpkin and chickpeas are perfectly tender and flavorful, and the curry powder, turmeric, cayenne pepper, ginger, and salt give them a delicious and complex flavor. I've also added a few of my own touches to the recipe, such as adding a bit of coconut milk to the sauce for extra richness and flavor.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 medium pumpkin, peeled and cubed
• 1 can (14 ounces) chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss pumpkin and chickpeas with olive oil, curry powder, turmeric, cayenne pepper, ginger, and salt.
3. Spread on a baking sheet and roast for 20 minutes, or until vegetables are tender and starting to brown.
4. Serve over rice or your favorite grain.

Why It Works

• Roasting the pumpkin and chickpeas brings out their natural sweetness and flavor.
• The curry powder, turmeric, cayenne pepper, ginger, and salt add a delicious and complex flavor to the vegetables.
• The coconut milk adds a bit of richness and creaminess to the sauce.