Pumpkin Curry
Servings: 4 people
Flavor Base
- 1½ tablespoons olive oil or another vegetable oil
- 1 large onion chopped
- 3 cloves garlic grated
- 1 inch ginger grated
- 2 bay leaves (optional)
Spices
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ⅓ teaspoon red pepper flakes
- 1 teaspoon garam masala (optional)
Other Ingredients
- 2 pounds (900 grams) pumpkin or any winter squash (peeled & chopped into large bite-size pieces). We use kabocha squash.
- 1½ cups (240 grams) cooked chickpeas or 1 small can drained and rinsed (15 ounces)
- 2 cups (500 grams) vegetable broth
- 1 can (15 ounces) (400 grams) crushed tomatoes
- 1 can (15 ounces) (400 grams) coconut milk
- 1 teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- 1 tablespoon maple syrup or sugar (optional)
Serves well with
- 1 squeeze lemon juice + basmati rice, naan bread, yogurt, cilantro.
- Peel, seed, and chop 2 pounds pumpkin into large bite-size pieces. Set aside.Heat 1½ tablespoons olive oil in a large skillet, then add 1 large onion (chopped) and sauté for 3 minutes.Add 3 cloves garlic, 1 inch ginger (both grated), and 2 bay leaves and fry for one more minute.
- Stir in 2 teaspoons curry powder, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and ⅓ teaspoon red pepper flakes, and cook for 1 minute until fragrant.
- Add the chopped pumpkin, 1½ cups cooked chickpeas, 2 cups vegetable broth, 1 can (15 ounces) crushed tomatoes, and 1 can (15 ounces) coconut milk.Season with 1 teaspoon salt and ⅛ teaspoon black pepper, stir well and simmer on medium heat, uncovered, for about 20 to 30 minutes or until the pumpkin is fork-tender.Turn the heat off, then stir in 1 tablespoon maple syrup and 1 teaspoon garam masala.
- Serve pumpkin curry in a bowl next to basmati rice, top with 1 squeeze lemon juice and fresh cilantro.
