Coconut Pumpkin Curry with Chickpeas

Time: 45 minutes | Serves: 4–6 Nature: Warm | Flavor: Sweet, Acrid

Recipe Source: Melissa Clark at The New York Times

Ingredients

  • 3 TBL neutral oil (ie sunflower)
  • 1 large onion, chopped
  • 2 fresh jalapeños, seeded, thin sliced
  • 1 bay leaf
  • 2 inches ginger, minced
  • 4 cloves garlic
  • 1 1/2 tsp garam masala
  • 1 tsp cumin, ground
  • 1/2 tsp turmeric, ground
  • 2 cans (15oz ea) chickpeas, rinsed
  • 1 can (13.5oz) coconut milk, full-fat
  • 1 can (13.5oz) pumpkin puree
  • 1 1/2 tsp (9g) salt
  • 3/4 cup (30g) cilantro, chopped
  • 2–3 TBL lime juice, fresh

Directions

  1. Build the Base: Heat oil in large skillet over medium-high heat. Stir in onion, jalapeño, and bay leaf. Cook, stirring occasionally, until onion is golden on the edges.

  2. Layer the Flavors: Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin, and turmeric. Cook an additional 30 seconds.

  3. Make the Sauce: Stir in chickpeas, coconut milk, pumpkin, 1/2 cup water, and salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. Add more water if it gets too thick. Stir in cilantro and lime juice to taste. Add more salt if necessary.

  4. Finish and Serve: Pour curry over basmati rice or couscous and top with more cilantro and serve with lime wedges for added acidity.

Understanding Garam Masala

Garam masala is a traditional spice blend used widely in Indian cooking. The name literally means "warm spices," referring to its warming effect on the body rather than its spiciness. Common ingredients include cumin, coriander, cardamom, cloves, cinnamon, and black pepper, though recipes vary by region and household.

As a blend, it is ubiquitous in Central-Asian pantries much like Cajun spices are in the SE United States, herbs de Provence are in the Mediterranean, or Ras-al-Hanout is in North Africa. Virtually every part of the world has a spice blend that makes up the backbone of their cuisine but is equally variable by region, family, or palette. Buy garam masala from a spice shop or an Indian grocery for the freshest and most flavorful versions, and remember that spices don't last forever. If it's ground and over a year old, it's time for a new jar.

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