This Pumpkin and Chickpea Curry is pure comfort! Red Kuri Squash and creamy chickpeas are simmered in a coconut red curry sauce and served over fluffy basmati rice. Slightly spicy, this curry will warm you inside and out.
Warm & Comforting Meals
On my laziest Sundays, I like to eat slow simmered, slightly spiced, warm and comforting dishes like curry. Especially on a snowy day (or…erm…when I perhaps imbibed a little too much the night prior), a big bowl of something warm is precisely what I need.
How To Make Pumpkin Curry
In no way do I claim to know how to make a traditional Thai or Indian curry: let me say that first! I would consider this version of curry a “shortcut”. I use both curry powder and curry paste, meaning fewer complex ingredients and time in the kitchen. Curry pastes are packed with flavor, and come in a wide variety of styles. Curry pastes can be found widely in grocery stores, but if you have an opportunity to go to a specialty market that carries just Thai or Indian food, you can find some fantastically authentic options.
Ingredients for Pumpkin and Chickpea Curry
- Pumpkin! You can use whatever pumpkin or squash you prefer, such as butternut squash, acorn squash, or the classic sugar pumpkin. I opted for Red Kuri squash in this recipe, as the density of the pumpkin works nicely for slow simmering.
- Chickpeas: I opted for a canned version in this recipe to save myself some time, but you can easily swap in cooked chickpeas as well. Lentils or split peas would be a nice substitute!
- Coconut Milk: I used a light coconut milk here, but avoid coconut cream: it’s far too thick for this recipe.
- Curry Paste: As previously mentioned, there are so many options out there. I used red curry in this recipe, but feel free to try yellow or green if you prefer.
- Garam Masala: A classic spice blend including cinnamon, peppercorns, coriander, cumin, and cardamom, this spice is essential for making a delicious and flavorful curry.
Pumpkin and Chickpea Curry
Ingredients
- 1 Tbsp ghee or coconut oil
- 1 sweet yellow onion, minced
- 2 Tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tsp Garam Masala
- 1 tsp turmeric
- 1/2 tsp cumin
- 1 Tbsp Red curry paste
- 2 lb Red Kuri squash, about 3 cups
- 15 oz can light coconut milk
- 15 oz can fire roasted tomatoes
- 15 oz can chickpeas
- Basmati Rice, for serving
- Naan, for serving
- Cilantro or basil, for garnish
Instructions
- In a large Dutch oven, add ghee or coconut oil. Add minced onion, ginger, and garlic, sauteeing about 1 minute, or until fragrant.
- Add spices and curry paste, sauteeing an additional 1-2 minutes until mixture is combined and starting to sweat.
- Add squash, coconut milk, and tomatoes, stirring to combine. Allow to simmer about 30 minutes, or until the squash is for tender.
- Add can of rinsed and drained chickpeas, allow to simmer an additional 5 minutes.
- Serve curry with basmati rice and naan bread. Garnish with cilantro or basil!