Chickpea And Coconut Korma Curry With Pumpkin

by | Jul 28, 2015 | 33 comments

Chickpea And Coconut Korma Curry With Pumpkin - Cook Republic

This gentle curry is pure comfort! An amazing mix of spices simmered slowly come together to create a revelation of flavours in your mouth. I love a good korma base. Derived from the Turkish kavurma which quite literally means cooked meat, this meatless recipe is an ode to the fantastic mild creamy  and beige sauce that is the recipe’s trademark. The sauce is the star of a korma curry often made from cashew nuts, seeds and cream with a hint of sweetness to balance the spices. In this non-traditional recipe, coconut milk not only gives the curry a luxurious texture and flavour but also the beautiful toasted beige colour. This dish comes together within an hour. The pumpkin is always roasted separately and stirred through just before serving so it is nice and golden and tender but not mushy. Slivered nuts and chopped Tuscan kale adds texture.

Chickpea And Coconut Korma Curry With Pumpkin - Cook Republic

Chickpea And Coconut Korma Curry With Pumpkin - Cook Republic

Chickpea And Coconut Korma Curry With Pumpkin - Cook Republic

 

The curry freezes well and tastes even better as leftovers on the next day. I find that assembling the ingredients in the 5 minutes prior to cooking actually makes this seem like a breeze. I often make the sauce in bulk and freeze it in two or four serving portions (a great Sunday project). Then I will bring it out on a night I can’t be bothered to cook and simmer it with just some roast veggies or chicken or a combination of paneer and greens. This vegetarian (vegan if you skip the ghee and use coconut oil) curry is a welcome change from the usual curries you might have and is definitely a show stopper! If you cook this and share this online, don’t forget to tag me/or #cookrepublic so I don’t miss your post. x

 

Chickpea And Coconut Korma Curry With Pumpkin - Cook Republic

Chickpea And Coconut Korma Curry With Pumpkin - Cook Republic

Chickpea And Coconut Korma Curry With Pumpkin - Cook Republic

Chickpea And Coconut Korma Curry With Pumpkin - Cook Republic

 

 

CHICKPEA AND COCONUT KORMA CURRY WITH PUMPKIN

4.8 from 10 votes
A beautiful fragrant veggie chickpea curry with korma spices made creamy with rich coconut milk and perfectly roasted pumpkin pieces. Served with Tuscan kale and slivered almonds on a bed of fluffy rice, this curry is sure to become a weeknight favourite.
Print Recipe Rate / Comment
Course // Dinner, Lunch, Mains
Cuisine // Gluten Free, Indian, Vegan
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6

Ingredients

  • 2 cups (300 g) pumpkin pieces
  • 1 tablespoon olive oil
  • salt and black pepper, to taste
  • 1 tablespoon ghee or coconut oil
  • 1 red onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons grated ginger
  • 2 tablespoons chopped coriander root
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoon sea salt flakes
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon raw sugar
  • 400 ml coconut milk
  • 250 ml veg stock
  • handful of Tuscan kale leaves, chopped
  • 2 X 400g can chickpeas
  • lime wedges, to serve
  • slivered almonds, to serve
  • fresh coriander leaves, to serve
  • steamed rice, to serve

Instructions

  • Pre-heat oven to 180°C. Line a baking sheet with baking paper. Place pumpkin pieces, olive oil, salt and pepper in a bowl. Toss to combine. Place pumpkin on prepared sheet and bake in pre-heated oven for approximately 15 minutes until pumpkin is just done. Remove from oven and set aside.
  • Heat ghee/coconut oil in a large cast-iron pan on high. Add the onion, garlic, ginger, coriander root and fennel seeds. Sauté for a couple of minutes until onion becomes soft. Reduce heat to low. Add spices, salt and sugar. Cook for a few minutes, stirring constantly till the spices are cooked through. Add the coconut milk, veggie stock and chickpeas. Increase heat to medium and simmer for 20 minutes until curry turns a shade darker and becomes really fragrant.
  • Remove from heat. Stir through the kale leaves and roast pumpkin pieces. Top with slivered almonds, coriander leaves and serve with lime wedges over rice.

Notes

Coriander (Cilantro) Root - It is just the actual root of the herb still attached to the bunch of fresh coriander you buy (see picture above). This needs to be washed thoroughly before use as it always has some dirt sticking to it. If your bunch doesn't come with the root attached, just use the stalks which are the main flavour ingredient. If you have neither on hand, a teaspoon of dried ground coriander (from spice section in most supermarkets) will do the trick. Add this when you add the other spices.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

 

Find More Recipes By CategoryGluten Free Main Course Vegan Vegetarian

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

33 Comments
  1. leecia

    hi Sneh,

    This looks amazing. I’m allergic to chickpeas, what would you recommend substituting with.?

    hugs.

    Reply
    • Sneh

      Leecia, red kidney beans would work very well with the flavours here as a substitute. x

      Reply
  2. JP

    Yum – I can smell this already. I’m not overly familiar with curry ingredients. Can you explain the ‘coriander root’ part to me? Do I just buy coriander (the frost has killed mine) with the roots still attached? Thanks in advance 🙂

    Reply
    • Sneh

      Jenna, exactly! (see picture where I have chopped the root and stalk). If you don’t find the root, just use the stalks .. they are the main flavour ingredient here. Adding a note to the recipe now. x

      Reply
      • JP

        Thanks, Sneh. I made this tonight and it was sensational!! Thank you! Added a head of broccoli florets which worked a treat as well. All the garnishes just make it, too x

        Reply
  3. Esther

    Right, I’ve decided that this is what we are having tomorrow night – can’t wait! Wonder if the kids will like it – if not more for me! Thanks for sharing Sneh – it looks amazing though surely nothing can beat your other curry – that was just incredible! When’s your new book out?

    Reply
    • Sneh

      ha ha cheers Esther! The cayenne pepper has a kick. Rish food it spicy. Rivvy loved it 🙂 x

      Reply
  4. Meg @ Beard and Bonnet

    This looks SO delicious!! I could go for a big bowl of that right now.

    Reply
  5. Jay

    This looks delicious, Sneh! I’ll have to give it a go, Jay.

    Reply
  6. Rosa

    The kind of dish I could eat nearly every day. Delicious, wonderfully exotic and so satisfying!

    Cheers,

    Rosa

    Reply
  7. cynthia

    These photos are so beautiful, Sneh! And the curry looks absolutely divine. So lovely, all of it 🙂

    Reply
  8. Aysegul

    This recipe looks and sounds so delicious. And your photography.. takes my breath away!

    Reply
  9. Abby

    This look delicious, Sneh! Your photos are beautiful (as always). 🙂

    Reply
  10. Jessica

    5 stars
    I made this last night and it is DELICIOUS! Added chicken legs because we had some to cook. The meat became incredibly tender in the coconut/stock sauce and so flavoursome. New fave!

    Reply
  11. Carole from Carole's Chatter

    Hi Sneh, I would love you to stop by Food on Friday: Coconut over at Carole’s Chatter to add this to the recipe collection! Cheers!
    PS If you would like to be part of the Food on Friday group, just put a reminder in your calendar this time each week to check out the new theme or email me if you would like a reminder by email. You can also see the themes coming up in one of the tabs at the top of my home page

    Reply
  12. Brian @ A Thought For Food

    I know we’re totally off on seasons, but I’m bookmarking this baby for when I’m craving something comforting and pumpkiny.

    Reply
  13. KT

    Sneh this was so beautiful! Packed full of flavour and perfectly warming on a cold winter’s day. I like that it lends itself to adding other things too – I roasted some cauliflower florets along with the pumkin and didn’t have kale to hand so chucked in some baby spinach leaves right at the end. So good, thank you!

    Reply
  14. David Converse

    4 stars
    Thank you for such an amazing recipe!

    Reply
  15. Ellen

    Made this dish for my partner and I. Really glad you explained what the coriander root was. The poor guy at the super market had no idea. (I kept scrolling after the grocery shop).
    Delicious dish. Going to be a regular for us I think.

    Reply
  16. Lea Satie

    5 stars
    Made this for dinner last night – OMG YUM! we absolutely loved it! Only change was I used spinach leaves instead of kale and added brocolli for some veggie crunch. This Korma’s a keeper! thanks for a fantastic curry!

    Reply
    • snehroy

      Makes me so happy to know. Thanks for your lovely comment and feedback Lea. Glad you enjoyed the recipe!

      Reply
  17. Sandra

    Hi,
    this recepie looks absolutely amazing and I really want to try it :)) I just have one question regarding it, did you use full fat coconut milk ? Thank you very much for the answer !
    Greetings from Sloveia,
    Sandra

    Reply
    • Sneh

      Hi Sandra! Yes, I used full fat coconut milk. x

      Reply
  18. JayB

    5 stars
    Stumbled on this due to a newound enthusiasm in veggie curries and a little bit of time on my hands to indulge the passion. Every other mouthful had me mmming out loud and even my 7 year old daughter said it was ok which is high praise indeed! For sure will be exploring some other recipes on your site – cheers!

    Reply
  19. Geneviève

    5 stars
    Great recipe, very tastefull and quite easy to make on a week night. I did not have any pumpkin on hand so I used a butternut squash. Delicious! Thank you for sharing this great recipe!

    Reply
  20. Madeline

    This recipe is amazing. I love the flavours and how it’s sweet. Thanks for the recipe.

    Reply
  21. Louise

    Just made it to take over to family dinner tomorrow night, the flavours should be amazing by then! Excited to show it off! Thank you x

    Reply
  22. David Esdaile

    4 stars
    I just made this pumpkin korma and it was delicious. The only change I made was to use bok choy instead of kale because I had bok choy on hand. The only change I would make in future would be to use less than 2 cans of chick peas (or add more liquid). Thanks for the recipe.

    Reply
  23. Raylene

    5 stars
    Just made this dish as my teenage daughter Vegan; Absolutely delicious! thanks so much-will be a definite addition to recipe collection.

    Reply
  24. Alina

    5 stars
    Oh wow, this looks amazing and perfect for fall. I am in love with your pan. Where can I find something like that? And do you cook in it or just serve in it? Thank you so much!

    Reply
    • Sneh

      It is an old copper saucepan I found in a second hand store. I cook in it sometimes as it still has the tin lining. You could find similar ones on Etsy and Ebay. Williams Sonoma has new ones but they are very expensive. x

      Reply
  25. Sarah N

    5 stars
    This is delicious! I roasted some acorn squash, but didn’t end up using it, because the korma was so delicious on its own. The only modification I made was to reduce the cayenne to just under ¼ tsp, and it was still pretty spicy for my taste, but still amazing!

    Reply
  26. Kylee

    5 stars
    Delicious curry, definitely going to be a go-to when in a hurry for something relatively quick and easy in our household. I would be tempted to double the recipe if a person’s pan is big enough as the flavors the next day are even better. My five year old ate it without complaint (which surprised me, I thought the fennel seeds would be a cause for issue!). I would certainly make this for a shared meal/dinner party. It’s nice to have some alternatives to meat which we love but are trying to reduce in our household (although I think this sauce would lend itself to some tender lamb or goat too!). Thank you for sharing such a scrumptious recipe, it’s a winner here.

    Reply

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