Pumpkin curry with roasted pumpkin and crispy chickpeas served with rice. Sharing one of my most popular recipes. The pumpkin curry is quick and easy. It’s vegan, incredibly creamy, full of delicious flavors, healthy and suitable for pre-cooking. The perfect recipe for a warm meal on cold autumn days!
I am a big curry lover. If you follow me on Instagram then you know my passion for curries. As the possibilities of variation are endless, it never gets boring! There are a variety of spices and curry pastes and almost every vegetable can be used for a curry.
And to be honest, it’s so nice to come home after a day of work or a day at the university and enjoy a warm, aromatic curry in peace!
Pumpkin curry
Autumn is here and that means: pumpkin season! Did you know that I tried my first pumpkin a few years ago? Do not ask me why. Today I can not imagine an autumn without!
I love to use pumpkins for savory recipes. It gives the dishes a totally delicious, slightly sweet flavor and a great texture. Perfect for a curry.
I already shared the recipe for the curry on Instagram and after a short time it became one of the most popular recipes – I can understand that!
It’s vegan, incredibly creamy, seasoned with warming and autumnal spices and SO DELICIOUS!
I mixed the curry in my blender and that’s why it’s so creamy! In addition, there are oven-baked pumpkin and crispy chickpeas, which give the curry a bit of crunch. Also basmati rice, which fits perfectly with the aromatic and creamy curry!
Simple and delicious
The curry is very simple to make.The hardest part is just cutting the pumpkin haha. Seriously, it’s a bit tricky, but with a sharp knife it works well. And the effort is worth it.
If you like hearty pumpkin recipes, try the recipe for my creamy pumpkin soup!
If you make this vegan pumpkin cake, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Vegan pumpkin curry with roasted pumpkin and crispy chickpeas
Ingredients
Oven baked vegetables
- 1 can Chickpeas cooked and drained
- 1/2 Hokkaido pumpkin
- 3 tbsp olive oil
- salt, pepper and red pepper powder
Pumpkin Curry
- 1 tbsp oil
- 1 onion
- 2 garlic
- 1 small piece of ginger
- 2 tbsp tomato paste
- 1/2 Hokkaido pumpkin
- 1 can coconut milk 400ml
- 1 can chopped tomatoes 400g
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 3 tsp curry spice blend*
Garnish & Topping
- 350 g rice
- pumpkin seeds
Instructions
Oven baked vegetables
- Core pumpkin and cut into small pieces.
- Marinate chickpeas and pumpkin cubes with olive oil and spices and bake in the oven at 220 degrees for about 30-40 minutes. In between, open the oven door and "shake" the chickpeas.
Pumpkin Curry
- For the curry peel onion, garlic and ginger and cut into small pieces. Cut pumpkin into small pieces.
- Heat the oil in a saucepan and fry the vegetables in it for 3 minutes while stirring.
- Add the pumpkin and fry for another 5 minutes with the lid closed.
- Add tomato paste and saute for another 3 minutes while stirring.
- Deglaze with coconut milk and chopped tomatoes and season with spices, maple syrup and lemon juice.
- Simmer for 20 minutes until the pumpkin is cooked.
- Then gently puree in a blender and season again if necessary.
- Prepare rice according to the instructions on the package.
- Serve the finished curry with the roasted pumpkin, the crispy, spicy chickpeas and rice and decorate with pumpkin seeds and fresh herbs.
Notes
- Instead of a curry spice blend you can also use the following spices: 1tsp curry powder, 1tsp turmeric, 1/2tsp pepper, 1/2tsp cinnamon, salt & pepper.
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2 Comments
Wöchentlich gibts bei mir eins deiner Curry Rezepte. Dieses wurde von der ganzen Familie als sehr gut befunden. 🙈
YAY das freut mich! Das Curry Rezept gehört auch zu meinen Kürbis Favorten :D!