- 800 g Hokkaido pumpkin
- 1 can of chickpeas (approx. 240 g drained weight)
- 1 large onion
- 2 cloves of garlic
- 20 g fresh ginger
- 1 tbsp vegetable oil
- 1½ tbsp curry powder
- ½ tsp turmeric
- ½ tsp cumin
- 400 ml coconut milk
- 200 ml vegetable broth
- 200g chopped tomatoes
- 1 tsp lemon or lime juice
- Salt to taste
- Black pepper to taste
- Fresh parsley or coriander for garnish
What kitchen utensils are needed?
All you need is a large pot with a lid, a sharp kitchen knife, a cutting board, a cooking spoon and a sieve for rinsing the chickpeas.
A peeler is not necessary for Hokkaido pumpkins, as their peel can be eaten without any problems!
Make your own creamy pumpkin curry with chickpeas – step by step
The preparation is really straightforward. It’s especially important to briefly toast the spices, as this brings out their intense aroma.
1. Prepare the pumpkin
Wash the Hokkaido pumpkin thoroughly, halve it and remove the seeds with a spoon.
Cut the flesh, including the peel, into approximately 2–3 cm cubes. Make sure the pieces are as uniform as possible so that the pumpkin cooks evenly.
2. Chop the onion, garlic, and ginger.
Peel the onion and dice it finely. Then chop the garlic cloves and the peeled ginger as finely as possible.
These three ingredients form the aromatic basis of our curry.
3. Sauté aromatic ingredients
Heat the vegetable oil in a large pot over medium heat.
Add the diced onion and sauté for about 3-4 minutes until translucent. Then add the garlic and ginger and fry briefly until everything smells wonderful.
4. Toast the spices
Now add curry powder, turmeric and cumin.
Stir the spices for about 30 seconds, stirring constantly. This releases the essential oils and gives the curry its particularly intense flavor.
Be careful not to burn the spices!
5. Add pumpkin and liquid
Place the pumpkin cubes in the pot and mix them with the spicy onion mixture for about 2 minutes.
Then add the chopped tomatoes, coconut milk, and vegetable broth. Stir everything thoroughly and bring to a brief boil.
The kitchen already smells absolutely fantastic!
6. Let the curry simmer gently.
Reduce the heat and let the curry simmer gently for about 15 minutes.
Stir occasionally to prevent sticking to the bottom of the pot. The pumpkin will slowly begin to soften and release some of its natural creaminess into the sauce.
7. Add chickpeas
Pour the chickpeas into a sieve, rinse them under running water and let them drain well.
Then add them to the curry and let everything simmer for another 8-10 minutes.
The pumpkin should now be soft, but ideally still retain its shape.
8. Season to taste and serve
Refine the finished curry with lemon or lime juice, salt and freshly ground black pepper.
Divide it among deep plates or bowls and sprinkle with freshly chopped parsley or coriander.
Your wonderfully fragrant pumpkin curry is ready!
Swap ingredients and vary curry
I love versatile recipes where you can easily get creative. This curry is also wonderfully adaptable.
Delicious variations
With spinach: Add two handfuls of fresh baby spinach shortly before the end of the cooking time. It will wilt within a few minutes.
With sweet potatoes: Replace some of the pumpkin with sweet potato cubes. This provides additional natural sweetness.
For more spice: Fresh chili, chili flakes or a little cayenne pepper will give your curry a fiery note.
Using red lentils: You can use red lentils instead of chickpeas. Keep in mind the changed cooking time and the additional liquid requirement.
With butternut squash: Butternut squash also tastes excellent. Unlike Hokkaido squash, you should peel it for this recipe.
What goes well with pumpkin curry with chickpeas?
Curry is delicious on its own. But with the right side dish, it becomes a particularly satisfying meal.
I prefer to serve it with fluffy basmati rice, which soaks up the creamy coconut sauce beautifully. Jasmine rice also goes perfectly.
Warm baked flatbread or vegan naan is perfect for sopping up the last remnants of the delicious sauce.
For a fresh addition, you can serve a simple cucumber salad with lemon dressing or a crisp green salad.
The best tips for a perfect pumpkin curry
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