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 toppings
- 1 can Chickpeas cooked and drained
- 1/2 Hokkaido Pumpkin
- 3 tbsp olive oil
- 1/2 tsp red pepper power
- salt and pepper
Pumpkin Curry
- 1 tbsp oil
- 1 onion
- 2 garlic
- 1 tbsp fresh ginger grated
- 2 tbsp tomato paste
- 1/2 tbsp red curry paste optional
- 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 mix*
Garnish & Topping
- 240 g rice
- pumpkin seeds
- fresh herbs
Instructions
Oven baked toppings
- Preheat the oven to 220 degrees top and bottom heat and line a baking sheet with baking paper. Core the pumpkin and cut into cubes. Drain the chickpeas.
- Marinate the pumpkin cubes and chickpeas with oil and spices and spread on the baking sheet. Bake in the oven for about 30-40 minutes. Open the oven door in between and turn the chickpeas so that they don't burn.
- Once everything is roasted, remove the pumpkin and chickpeas from the oven and set aside until ready to use.
Pumpkin Curry
- Heat oil in a pot. Add the onion, garlic and ginger and sauté until the onion is translucent. Add the pumpkin and fry for another 5 minutes. Stir in tomato paste and curry paste and fry for 3 to 4 minutes. Stir in between.
- Add coconut milk, chopped tomatoes, maple syrup, lemon juice and curry spice, bring to the boil and simmer over medium heat for 20 minutes until the pumpkin is cooked through. If it is too thick, add more water or vegetable stock.
- Prepare rice according to package instructions.
- Finely puree the curry in a blender or with a hand blender until it is creamy. Pour back into the pot and season as needed.
- Put rice and curry in a bowl. Serve with roasted pumpkin and chickpeas and garnish with pumpkin seeds and fresh herbs to taste.
Notes
- Instead of a curry spice mixture you can also use the following spices: 1 teaspoon curry, 1 teaspoon turmeric, 1/2 teaspoon paprika, 1/2 teaspoon cinnamon and salt and pepper to taste.
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4 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!
So so so lecker und echt einfach! Hab es meinem Freund beigebracht, der noch ein „neuer Koch“ ist. Danke fürs Teilen deines tollen Rezepts 🙂
Hi Sarah, das ist schön zu lesen!! Danke dir <3