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Pumpkin Curry – Butter Chicken Style

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This rich and creamy Pumpkin Curry is the ultimate cozy meal—roasted pumpkin simmered in a spiced coconut sauce inspired by Indian butter chicken. Topped with crunchy roasted chickpeas and toasted coconut flakes, it’s a vibrant, nourishing vegetarian dish perfect for fall dinners, holiday tables, or weeknight comfort.

Ingredients

  • Pumpkin (sugar pumpkins or kabocha squash, peeled and cubed)
  • Cooked or canned chickpeas, drained and dried
  • Garam masala (or tandoori masala, curry powder, or paprika + cumin)
  • Kashmiri chili powder (for color and mild heat)
  • Tomato paste (or crushed tomatoes)
  • Full-fat canned coconut milk
  • Ghee (or oil for vegan option)
  • Maple syrup (or honey/brown sugar)
  • Dried coconut flakes (toasted)
  • Fresh cilantro (for garnish)
  • Salt and pepper, to taste

Instructions

  1. Preheat oven and roast pumpkin cubes until golden and tender.
  2. Pat chickpeas dry, toss with oil and spices, and roast until crispy.
  3. In a skillet, melt ghee and sauté tomato paste with garam masala, Kashmiri chili powder, and salt.
  4. Add coconut milk and stir to combine. Simmer until thick and fragrant.
  5. Add maple syrup and continue to simmer gently.
  6. Stir in roasted pumpkin and simmer to meld flavors.
  7. Serve topped with roasted chickpeas, toasted coconut flakes, and fresh cilantro.

Notes

  • Make it Spicier: Add fresh green chili or extra chili powder.
  • Swap Squash: Use butternut squash if pumpkin isn’t available.
  • Add Protein: Stir in tofu or paneer cubes for extra richness.
  • Alternative Crunch: Try roasted cashews or pumpkin seeds instead of chickpeas.
  • Extra Greens: Add spinach at the end for color and nutrition.
  • Make It Vegan: Use oil instead of ghee and maple syrup instead of honey.

Nutrition

Find it online: https://cookedbymaya.com/pumpkin-curry-butter-chicken-style/