’Tis the season for pumpkin, as you all well know. I feel like I’m a latecomer to the party since I haven’t posted anything with pumpkin yet this fall!
I realize that there’s no shortage of pumpkin recipes in the blogging world; nevertheless, I’m going to make it up to you. Every Friday from now until Thanksgiving I’m going to post a different pumpkin recipe. I decided to start with a savory dish, since pumpkin is most commonly used in sweet applications (and I guess I’m just a little bit of a rebel like that, lol).
This curry has a nice balance of sweet, spice, and heat, and I like to squeeze fresh lemon juice on top right before serving for a little tang. It’s great served with basmati rice or naan bread, or eaten on its own as stew.
- 2 tablespoon olive oil
- 1 medium-large onion, diced
- 3 medium carrots, thinly sliced
- ¼ teaspoon crystal salt
- 1 large tomato, diced
- 1-2 jalapenos, deseeded if desired, and minced (more or less to taste)
- 2 large cloves garlic, minced
- ½-inch piece fresh ginger, grated
- 1½ teaspoons Garam Masala Spice Mix, divided
- ½ teaspoon ground coriander
- ¼ teaspoon black pepper
- ⅛ teaspoon cinnamon
- 1 bay leaf
- 1 cup pumpkin puree
- 2 cups low-sodium vegetable stock
- 1 (15 oz) can garbanzo beans (chickpeas), rinsed and drained
- ¼ cup canned full-fat coconut milk
- Fresh lemon wedges, for serving (optional)
- Fresh parsley or cilantro leaves, for garnish (optional)
- Heat the oil in a medium saucepan over medium-high heat; add the onion, carrot, and salt, and cook until the onion is starting to soften, about 5 minutes, stirring occasionally.
- Add the tomato, jalapeno, garlic, and ginger, and cook 2 minutes, stirring constantly. Add 1 teaspoon Garam Masala, coriander, black pepper, cinnamon, and bay leaf, and cook 1 minute more, stirring constantly.
- Add the pumpkin and vegetable stock; bring up to a boil.
- Cover the pot (leaving the lid ajar), and turn heat down to simmer; cook until the carrots are tender, about 10 to 15 minutes.
- Add the chickpeas and cook 3 minutes, then add the coconut milk and cook until warm throughout, about 2 minutes. Stir in the remaining ½ teaspoon Garam Masala.
- Taste and season with additional salt and pepper as desired.
- Serve with fresh lemon wedges to squeeze on top, garnished with fresh parsley or cilantro, if desired.
Get the Ingredients for My Recipe from Swanson Health Products:
I’m sending this recipe off to Swanson’s 2011 Blogger Recipe Contest!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
I love curries, chickpeas and pumpkin. You made a match made in heaven!
Oh, I’ve never heard of a pumpkin curry before, how interesting. I love the flavours in this with the jalepeno peppers, coconut, cinnamon, and pumpkin. Another wonderful recipe you’ve shared with us, my dear. Hope you and Mike are enjoying your weekend. Catch up with your other posts another time, one of my babies are calling – AKA hubby ;)
What a beautiful chickpea curry. I’ve made about 5 versions of chickpea curry and never made one that I really felt was excellent. This looks like it might be a winner.
*kisses* HH
Thanks! I am collecting pumpkin recipes lately and you are right, most of the recipes I have collected were all sweet treats…It is time I use pumpkin for savory dishes. This is the best recipe to start with. Thank you!
I think that savory pumpkin dishes are underrated by most people. So cheers to you for making this marvelous dish! I love the idea of all the exciting spices and the jalapenos too. I’ll be looking forward to next Friday.
What a great use of Pumpkin! This looks delish and perfect for the Fall :)
So many flavors! This savory pumpkin dish looks perfect for a chilly fall evening. :)
OMgoats, I LOVE your bowl! Where did you get that? I’ve really been craving soup now that the weather is chilly and although this isn’t soup, I imagine it would really warm my bones. It looks very comforting and I like the sound of the ingredients together. I honestly don’t think I’ve ever made anything with pumpkin that wasn’t sweet! A shame! This looks wonderful.
Veronica, Awww, thanks, sweetie! I got it at a market on a strip of shops walking from Bab Sharqi towards Souk al Hamidiyah in Damascus, Syria (it was one of the markets from this post). Next time I go I’ll pick up a couple for you, promise! (Until then, I bet you could find something similar…love eBay, lol!)
the curry looks really creamy and I like the addition of jalapenos. We mostly only use curry in savoury dishes in Australia, so we are all upside down litarely……
It’s funny what you said about pumpkin usually being a sweet thing. Where I live (In Australia) pumpkin is always a savoury thing. Always. I’ve never eaten a sweet pumpkin thing, but I’m slowly beginning to want to try it the sweet way! And this looks great, I love chickpeas in curry!
A delicious and comforting curry. Beautiful presentation too.
What a great idea having pumpkin recipes every Friday! This looks wonderful and healthy too :)
I wouldn’t have thought of putting all this together but it sounds fabulous! I’m looking forward to your pumpkin recipes!
As moist as sweets are with pumpkin I agree with you there are so many wonderful savory options with this squash. This is a lovely curry you made, wish I could have it for dinner.
I made my first curry recipe sans curry this week and I feel inspired! I want to make this and use cumin/red pepper like I did in my soup! It looks SO good and you know I LOVE pumpkin!
Oh my goodness, I would so love a bowl of that right now! It looks scrumptious and hearty – pure comfort. Also love that it’s gluten-free, too. You hit it out of the park, Faith!
You come up with the best recipes, Faith! I love chick pea curry so I think I will try this. Just need to grab a can of coconut milk first! :)
Have a great weekend…
Ah, this sounds like a hot, creamy, spicy bowl of heaven! I love pumpkin curry, it’s one of my favorites… And believe me, I make a whole lot of curry. Something about the sweetness and starchy tenderness of the pumpkin is just so perfectly suited to the job… Now you’ve got me really hungry!
A goregous curry! It looks really comforting and delicious.
Cheers,
Rosa
This is such a cool combo! How do you think of these things?
Duckie, You’re so sweet! And to answer your question, most of the time I literally dream them up, lol! ;)
This curry dish looks amazing (I’m planning to make it next week) and I’m in full support of weekly pumpkin recipes! Lately I’ve been all about pumpkin in both sweet and savory applications =).
I made this last night (with a bit of madras curry powder added in) and absolutely loved it! I can’t wait for leftovers today at lunch =).
Wow—awesome! I have some leftover pumpkin and may just have to try this for a dinner party this weekend—I’m sure it smells and tastes amazing!