Roasted Pumpkin & Chickpea Curry

Serves 4 · 20 min prep · 40 min cook

Ingredients

• 1 1/2 lb peeled cubed sugar pumpkin or kabocha
• 1 (15 oz) can, drained rinsed canned chickpeas
• 1 large yellow onion
• 1 tbsp grated fresh ginger
• 4 garlic cloves
• 3 tbsp neutral oil
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 (14 oz) can canned diced tomatoes
• 1 cup coconut milk light
• 3/4 cup vegetable broth
• 1 1/4 tsp kosher salt
• 1/3 cup chopped fresh cilantro
• 1 lime
• for serving cooked basmati rice

Instructions

1. 1Preheat the oven to 425°F. Peel and cube the pumpkin into 3/4-inch pieces. Pat the drained chickpeas dry with a towel so they roast rather than steam.
2. 2Toss the pumpkin cubes and chickpeas on a large sheet pan with part of the oil, half the curry powder, salt, and a grind of black pepper. Spread in a single layer.
3. 3Roast until the pumpkin is tender and caramelized at the edges and the chickpeas are lightly crisp, 22 to 28 minutes, stirring once halfway through.
4. 4Meanwhile, dice the onion. Warm the remaining oil in a wide Dutch oven or deep skillet over medium heat. Cook the onion until soft and golden, 8 to 10 minutes.
5. 5Add the grated ginger and minced garlic. Stir for 45 seconds until fragrant but not browned. Sprinkle in the remaining curry powder, cumin, coriander, turmeric, and cayenne. Toast the spices for 30 to 45 seconds, stirring constantly.
6. 6Pour in the diced tomatoes with their juices and scrape the bottom of the pot. Simmer 3 to 4 minutes until the mixture thickens slightly and looks jammy.
7. 7Stir in the coconut milk and vegetable broth. Bring to a gentle simmer and cook uncovered for 8 to 10 minutes so the flavors meld and the sauce coats a spoon. Season with the remaining salt.
8. 8Fold the roasted pumpkin and chickpeas into the curry. Simmer 2 to 3 minutes more just to heat through and let the pumpkin absorb some sauce; avoid stirring too hard so cubes stay intact.
9. 9Remove from heat. Squeeze in the lime juice and fold in most of the cilantro. Serve over basmati rice with the remaining cilantro scattered on top.