Got pumpkin? Whip up this easy Pumpkin Curry – it's creamy and packed with bold flavors, all while leaning on pantry staples like canned pumpkin and chickpeas. Trust me, this dish is a game-changer when you need some hearty and deeply nourishing comfort food!
ONION AND CARROT: In a large cast-iron pot over medium-high heat, heat the coconut oil. Add onions and carrots. Cook, stirring frequently, until translucent and tender, 8-11 minutes. Don't rush; they won't soften much further as the curry cooks.
AROMATICS: Stir in garlic and ginger and cook for a minute. Add seasonings, including salt and pepper to preference (I add 1½ tsp salt and ½ tsp pepper). Stir and cook for another 1-2 minutes until fragrant.
PUMPKIN AND CHICKPEAS: Pour in coconut milk, pumpkin puree, and chickpeas. Mix well. Bring to a simmer, then cover and reduce heat to low. Let it simmer for 15-20 minutes, stirring occasionally. It should thicken and be very fragrant.
FINISHING: Remove from heat. Mix in cilantro and lime juice. Taste and adjust seasoning as necessary. Serve over rice with warmed naan on the side and a scoop of raita (optional).
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Notes
Note 1: Coconut milk: Full-fat coconut milk is recommended for rich flavor and creamy texture. It also helps balance the dish's spiciness. Lite milk won't thicken the same. Note 2: Pumpkin: Ensure you're using canned pumpkin puree, not pumpkin pie filling-- which has added sugars and spices.Note 3: Serving suggestions: Warm the naan: Char the naan over the stovetop, warm it in the microwave, or toast naan minis. For a charred effect, lightly spray the naan with olive oil and grill on an open flame (medium heat) for about 10-15 seconds on each side. Optional raita yogurt sauce: For a cooling contrast, try this raita recipe:
½ cup finely chopped English cucumber (or Persian/salad cucumbers)
2 tablespoons each: fresh cilantro and green onions (or just cilantro)
¼ teaspoon each: ground cumin, ground coriander, fine sea salt
Combine all ingredients in a small bowl and serve with the curry.Note 4: Garam masala: This spice blend can vary by brand in taste and heat. If you find your curry too sweet, consider adding more garam masala or red pepper flakes. If it's too spicy, try adding 1 to 1½ tsp white sugar.