Roasted Pumpkin Vegetable Curry

Roasting deepens the sweetness of sugar pumpkin before it meets a fragrant coconut curry, a produce-forward take on Indian-inspired weeknight cooking. Ripe pears and chickpeas join the pan for gentle contrast and hearty comfort.

Serves 4 · 18 min prep · 40 min cook

Estimate for one serving

• 420 cal
• 12g protein
• 58g carbs
• 18g fat
• 3g fiber

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Ingredients

• 4 cups peeled cubed fresh sugar pumpkin
• 2, cut into wedges ripe pears
• 1 large, sliced yellow onion
• 1, sliced red bell pepper
• 1 can (15 oz), drained chickpeas
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 4 cloves, minced garlic
• 1 tbsp grated fresh ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne
• 3 tbsp olive oil
• 1/3 cup chopped fresh cilantro
• 1, cut into wedges lime
• 1 1/4 tsp salt
• 3 cups for serving cooked basmati rice

Instructions

1. 1Preheat the oven to 425°F. On a large sheet pan, toss the pumpkin cubes, onion slices, and bell pepper with two tablespoons of olive oil, half the salt, and the curry powder.
2. 2Roast for 20 minutes, then add the pear wedges to the pan, toss gently, and roast another 12–15 minutes until the pumpkin is deeply golden and the pears are soft and lightly caramelized.
3. 3While the vegetables roast, heat the remaining olive oil in a large deep skillet or Dutch oven over medium heat. Add the minced garlic and grated ginger; sauté 60 seconds until fragrant.
4. 4Sprinkle in the remaining curry powder, cumin, coriander, turmeric, and cayenne. Toast the spices 30–45 seconds, stirring constantly so they bloom without burning.
5. 5Pour in the coconut milk and vegetable broth, scraping up any spice bits from the bottom. Bring to a gentle simmer.
6. 6Stir in the drained chickpeas and the remaining salt. Let the sauce simmer uncovered for 8–10 minutes so it thickens slightly and the flavors marry.
7. 7Gently fold the roasted pumpkin, onion, pepper, and pears into the curry sauce. Simmer 3–4 more minutes just to heat everything through and coat the produce.
8. 8Taste and adjust salt or heat. Remove from the stove and stir in most of the chopped cilantro.
9. 9Serve the curry over warm basmati rice, finish with the remaining cilantro and a squeeze of lime at the table.