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In recent years, plant-based meals have gained immense popularity, appealing to both health-conscious eaters and culinary adventurers alike. One dish that exemplifies this trend is the Spicy Roasted Pumpkin and Chickpea Curry. This vibrant dish combines hearty ingredients with bold flavors, making it perfect for anyone looking to explore the delicious world of vegetarian cuisine.

Roasted Pumpkin and Chickpea Curry

Warm up your fall evenings with this Spicy Roasted Pumpkin and Chickpea Curry! This cozy recipe combines creamy coconut milk and hearty chickpeas with the rich flavors of roasted pumpkin, making it a perfect easy weeknight dinner or comforting dish for Thanksgiving gatherings. Packed with nutrition and warmth, it's a delightful way to celebrate the season. Try it tonight and experience the magic of autumn on your plate. Save this for later!
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Ingredients
  

1 medium pumpkin, peeled and diced (about 4 cups)

1 can (15 oz) chickpeas, drained and rinsed

1 large onion, finely chopped

3 cloves garlic, minced

1-inch piece of fresh ginger, grated

1 can (14 oz) coconut milk

2 tbsp red curry paste (adjust to taste)

1 tbsp olive oil

1 tsp cumin seeds

1 tsp turmeric powder

1 tsp coriander powder

Salt and black pepper to taste

Fresh cilantro, for garnish

Cooked rice or quinoa, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

    Roast the Pumpkin: Spread the diced pumpkin on the prepared baking sheet, drizzle with olive oil, season with salt and pepper, and sprinkle with turmeric powder. Toss to coat evenly. Roast in the preheated oven for about 25-30 minutes, or until the pumpkin is tender and caramelized, flipping halfway through.

      Sauté Aromatics: While the pumpkin roasts, heat a large pot over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes.

        Combine Curry Ingredients: Add the red curry paste, coriander powder, and a pinch of salt to the onion mixture. Cook for an additional 2 minutes to toast the spices.

          Add Chickpeas and Coconut Milk: Pour in the rinsed chickpeas and coconut milk. Stir well to combine, allowing the mixture to come to a gentle simmer. Cook for about 5 minutes to develop the flavors, stirring occasionally.

            Incorporate Roasted Pumpkin: Remove the roasted pumpkin from the oven and gently fold it into the chickpea curry. Taste and adjust seasoning with additional salt, pepper, or curry paste if desired. Let it simmer for another 5 minutes.

              Serve: Serve the curry hot, garnished with fresh cilantro over cooked rice or quinoa for a complete meal.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings