Roasted Pumpkin and Chickpea Curry

This hearty vegetarian curry is packed with flavor and perfect for a weeknight meal. The roasted pumpkin adds a subtle sweetness to the dish, while the chickpeas provide a boost of protein and fiber. The curry powder, cumin, and coriander give the curry its warm and spicy flavor.

I first developed this recipe when I was living in India. I was inspired by the delicious curries that I ate there, and I wanted to create a vegetarian version that I could make at home. This recipe is a result of many experiments, and I'm finally happy with the way it turned out. I hope you enjoy it!

Prep time: 15 | Cook time: 35 | Serves: 4

Ingredients

• 1 medium pumpkin, peeled and cubed
• 1 can (14 ounces) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 (14-ounce) can coconut milk

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Spread pumpkin and chickpeas on a baking sheet and roast for 20 minutes, or until tender.
3. Meanwhile, heat oil in a large pot or Dutch oven over medium heat.
4. Cook onion and garlic in the hot oil until softened.
5. Stir in curry powder, cumin, and coriander; cook for 1 minute more.
6. Add coconut milk, roasted pumpkin and chickpeas to the pot.
7. Bring to a boil, then reduce heat and simmer for 15 minutes, or until sauce has thickened.
8. Serve over rice or your favorite grain.

Why It Works

• Roasting the pumpkin before adding it to the curry gives it a slightly caramelized flavor and a tender texture.
• Using a combination of spices, including curry powder, cumin, and coriander, gives the curry a complex flavor.
• Simmering the curry for 15 minutes allows the flavors to meld and develop.