Ingredients
Vegetables and Herbs
- 4 cups cubed pumpkin or butternut squash (1-inch dice)
- 1 small red onion (thinly sliced)
- 1 bunch cilantro stalks (chopped)
- 2 cups kale or spinach (chopped)
Spices and Seeds
- 2 teaspoons fennel seeds
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon caraway seeds
- 1/2 teaspoon chili flakes
Other Ingredients
- 2 teaspoons olive oil
- 3 cloves garlic (grated)
- 1 tablespoon grated ginger
- 15 ounces chickpeas (drained)
- 14 ounces coconut milk (light or full-fat)
- 1 1/2 cups vegetable broth
- 14.5 ounces crushed tomatoes
- Salt and pepper (to taste)
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (180ºC) to prepare for roasting the pumpkin.
- Roast the Pumpkin: Toss the cubed pumpkin with olive oil, salt, and pepper. Spread evenly on a non-stick baking tray and roast in the oven for about 20 minutes, or until tender and golden brown.
- Prepare the Curry Base: In a medium saucepan, heat coconut oil over medium heat. Add the sliced red onion, grated garlic, grated ginger, fennel seeds, and cumin seeds. Sauté until the onion becomes soft and translucent, releasing the fragrant aromas.
- Add the Spices: Stir in ground cardamom, ground cinnamon, garam masala, fenugreek seeds, caraway seeds, and the chopped cilantro stalks. Cook for 1-2 minutes more until the spices are fragrant and well combined.
- Simmer the Sauce: Pour in the vegetable broth, coconut milk, and crushed tomatoes. Bring the mixture to a gentle simmer and cook uncovered for about 20 minutes, allowing the sauce to reduce slightly and the flavors to meld.
- Combine All Ingredients: Add the drained chickpeas, roasted pumpkin, and chopped kale or spinach to the saucepan. Continue simmering for an additional 10 minutes, until the chickpeas are heated through and the greens are tender and wilted.
- Season and Serve: Adjust seasoning with salt and pepper to taste. Serve the curry hot with steamed rice or naan bread for a complete meal.
Notes
- You can substitute the pumpkin with butternut squash or sweet potato if preferred.
- If you want a spicier curry, increase the chili flakes according to your taste.
- Using light coconut milk reduces calories, while full-fat coconut milk makes the curry richer and creamier.
- For added protein, serve with a side of yogurt or a sprinkle of toasted nuts.
- Leftovers can be refrigerated for up to 3 days and reheat well.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
- Diet: Vegetarian
