Dear reader,
The best part of this warm, indulgent curry, is that it uses autumn’s favorite gourd and almost everything you need comes straight from your pantry. It starts with a classic “indian mirepoix” of onion, garlic, chili, and ginger, heavy on the spices, and is balanced at the end by rich coconut. As the temperature drops outside, this delicious recipe will warm you up on the inside. A 30-minute meal perfect for any weeknight.
If you’re searching for something to do with the leftover pumpkin puree, give a this creamy pumpkin sauce a go to finish off your Autumn Harvest Grain Bowl.
Until next time,
Bridget
Pumpkin Coconut Chana Masala
Equipment
- 1 Large, heavy bottomed, lidded pot or dutch oven
Ingredients
- 1 tablespoon coconut oil, avocado oil, or another high heat neutral oil
- 1 white onion, chopped
- 1 serrano pepper, seeds removed and diced if you like it spicy, do not remove the seeds
- 1 inch ginger peeled and minced
- 4 garlic cloves minced
- 1 teaspoon kosher salt divided (add more to taste)
- 1 cup canned pumpkin puree you can also roast a fresh "pumpkin pie" pumpkin to make your own puree (directions below)
- 1 15.5 oz can chickpeas- drained, rinsed and dried
- 1 14.5 oz can fire roasted tomatoes
- ¾ cup full fat coconut milk
- 1 teaspoon turmeric
- ½ teaspoon coriander
- ½ teaspoon fennel
- ½ teaspoon cardamom
- ½ teaspoon cumin
- ¼ teaspoon cayenne or indian chili pepper (optional)
Optional Garnish
- serve with rice
- fried sage leaves
- green peas
- coconut yogurt
Instructions
For Roasting Your Own Pumpkin (Optional):
- Preheat the oven to 400° F.
- Pop off the stem of the pumpkin and slice it in half.
- Use a spoon to scoop out all the seeds and stringy bits. If desired, set aside the seeds to roast later for a snack.
- Brush both sides of the pumpkin with olive oil and salt.
- Place the pumpkin halves skin side up on a baking sheet and roast in the oven for about 1 hour and 10 minutes. You will know it is done when the flesh inside can be easily scooped out of the skin. If the pumpkin is not soft enough to mash with a spoon, give it a quick blitz in a blender or a food processor.
For the Chana Masala Curry:
- Add the oil (coconut oil is preferred) to a saute pan. When the oil is hot, add the onion and half of the salt. Cook for 4-5 minutes until the onions have softened.
- Once the onions are looking soft and translucent, add the ginger, garlic, and serrano chili. Stir constantly for about 1 minute, until fragrant.
- Next come the spices. Add them all at once, and continue stirring for about 30 seconds. Careful not to scorch.
- After the spices have cooked for about 30 seconds, add the pureed pumpkin (canned or pureed fresh). Stir continuously for about 3 minutes to caramelize the pumpkin, allowing it to absorb all of the aromatic flavors.
- Add the can of tomatoes and the rest of the salt. Cook for a 5-7 more minutes. Allowing each layer to creating more flavor.
- Finally, add the coconut milk and the chickpeas. Stir everything together, bring to a boil, then reduce to a simmer for 5-10 more minutes. Season with additional salt, to taste.
- Serve with rice, fried sage, and any optional garnishes of your choice.
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.
s & S