As the days grow shorter and the UK’s chilly embrace settles in, there’s one vibrant ingredient I can’t resist adding to my menu: pumpkin.
Now, I get it—pumpkins aren’t exactly native to the British Isles, and most folks here mainly associate them with Halloween decorations, not dinner.
But let me take you on a journey across the pond to where my love affair with pumpkins began: the USA.
During a teaching exchange program, my American friends introduced me to the world of pumpkin delights. From that very first bite of pumpkin pie, I was hooked.
Since then, I’ve explored pumpkin in all its glorious forms: from velvety pumpkin soup to moist pumpkin cakes and even the beloved pumpkin spice latte. But here’s the kicker—I embraced these orange wonders even more when I embraced a vegan lifestyle.
So, in this post, I’m about to show you how to take that humble pumpkin and transform it into a creamy, one-pot wonder: a vegan pumpkin chickpea curry.
Brace yourself because once you savour this autumn-inspired masterpiece, you’ll find yourself coming back for more with every falling leaf.
Where to Find the Fresh Pumpkins
When fall rolls around, it’s pumpkin time!
But, if you’re like me, you’ve probably noticed that not all pumpkins are created equal.
Those large, Halloween carving pumpkins might look impressive on your doorstep, but when it comes to cooking up something truly delicious, you’ll want to seek out the right variety.
Supermarkets: The convenience factor
In most supermarkets, pumpkins tend to make their grand entrance just in time for Halloween.
However, before you toss one into your cart, remember that carving pumpkins aren’t exactly the ones you’d want for your culinary adventures.
Look for pumpkin varieties specifically meant for cooking, such as sugar pumpkins or pie pumpkins. They may not be as massive, but their flavour is worth the hunt.
Local Greengrocers: Support local, savour freshness
For a more flavourful and community-oriented pumpkin-hunting experience, consider paying a visit to your local greengrocer.
These small neighbourhood shops often source their produce from nearby farmers, ensuring that their offerings are fresher and kinder to the environment by reducing carbon emissions associated with long-distance transportation.
By choosing local greengrocers, you’re indulging in the freshest produce and actively supporting local businesses and sustainable agriculture practices. It’s a win-win for your taste buds and the planet.
Pumpkin Patches: A fun adventure for all
Looking to turn pumpkin shopping into an exciting family outing? Explore the burgeoning trend of pumpkin patches.
In recent years, this delightful activity has gained popularity in the UK. A quick online search will reveal if there’s one near your location. It’s not just a great way to pick out pumpkins; it’s also a fun day out for the whole family.
But here’s the golden rule: always chat with the farmers. They’ll guide you to the pumpkins best suited for cooking.
Many pumpkin farms cultivate various types, so you’ll find those perfect for carving and others that promise sensational taste in your dishes.
Make sure to inquire about cooking suitability to ensure your culinary creations turn out top-notch.
Use Butternut Squash as a Substitute
When the quest for fresh pumpkins proves elusive, don’t despair. Butternut squash makes for an excellent stand-in.
Surprisingly, pumpkins and butternut squash both belong to the winter squash family. The main difference? Their appearances!
So, next time someone asks, ‘Is it squash or pumpkin season?’ confidently respond with ‘Both‘!
Butternut squash can seamlessly replace pumpkins in your recipes, offering the same earthy flavour and creamy texture you crave during the fall season.
Harvest your own pumpkins from your garden
Imagine stepping into your garden and plucking a ripe pumpkin straight from the vine. It’s a rewarding experience that’s easier to achieve than you might think.
I embarked on my pumpkin-growing journey last year in my garden and was pleasantly surprised by the results.
This year, I sowed pumpkin seeds in early May, and I’m now the proud caretaker of three beautiful pumpkins (check out the picture below).
The joy of growing your own food isn’t just about the delicious rewards; it’s also a powerful way to reduce your carbon footprint.
When we cultivate our produce, we contribute to the fight against climate change. It’s a small but significant step toward a more sustainable future, and it’s as gratifying as it is environmentally responsible.
Picking and Storing Pumpkins Like a Pro
When it comes to pumpkins, choosing and storing them isn’t just about appearances; it’s also about reducing food waste and making a sustainable choice. Here’s how to do it right:
Quick cooking? Don’t sweat the looks
If you’re planning to whip up a pumpkin dish within the next week or two, the pumpkin’s appearance matters less than its texture.
Feel for a solid, firm pumpkin – don’t judge it solely by its cover.
Remember, wonky-looking vegetables and fruits taste just as fantastic, and embracing them helps combat food waste, a significant contributor to the climate crisis.
Selecting the right pumpkins
For those pumpkins you want to savour throughout the autumn season, your journey starts with selecting the perfect candidates. Follow these steps:
- For cooking purposes, opt for medium-sized pumpkins. Save the giants, like jack-o’-lantern pumpkins, for decoration.
- When it’s an eating pumpkin you’re after, go for weight. A heavier pumpkin means more delicious flesh inside.
- Ensure the pumpkin’s shape is well-formed, and steer clear of those with soft or mushy spots on their skin.
- Check for a sturdy stem, which indicates freshness and durability.
- Give them a gentle skin cleaning to remove dirt, and then find a cool, dry spot with good air circulation to store them. This will help them stay fresh for an extended period.
Bonus tips for pumpkin perfection
Here are a couple of extra tips to elevate your pumpkin game:
- Before storing, let your pumpkins bask in the sun on a south-facing windowsill for about a week. This ‘curing‘ process enhances their sweetness and flavour, making them even more delightful in your recipes.
- Don’t toss your carving pumpkins after Halloween festivities. Instead, chop them into small chunks and share the love with livestock such as cows, pigs, or chickens. These critters adore pumpkin treats, and you’ll reduce waste in the process.
With these tricks up your sleeve, you’ll not only enjoy the best of your pumpkins but also make eco-friendly choices that benefit both your taste buds and the environment.
The Pumpkin’s Health Perks
Pumpkins are nutritional powerhouses, boasting vitamins A, C, and E. These vitamins support radiant skin, a robust immune system, and healthy eyes.
Plus, pumpkins are anti-inflammatory, great for muscle recovery and heart health, and may reduce the risk of breast cancer.
With loads of dietary fibre, they also keep you feeling full!
Pumpkin Curry: Spice It Up the Indian Way
In one of my previous posts: Plant-based Diet: Vegan Tikka Masala Recipe, I explored various curry types, including the diverse world of Indian curry.
With pumpkins being such versatile canvas, you can infuse them with Indian spices like coriander, cumin, turmeric, mustard seeds, and fragrant curry leaves.
Don’t worry if you don’t have these specific spices. Grab your preferred curry powder or paste – they’ll work just fine!
Just remember to adjust the quantity to your taste. Your pumpkin curry adventure is all about relishing the rich flavours of Indian spices.
Prepping Your Pumpkin Like a Pro
You might be wondering, ‘Do I really need to peel the pumpkin skin?’
Well, that’s entirely your call. When it comes to pumpkins, I usually opt for peeling.
But here’s a tip: if you’re dealing with butternut squash or other winter squashes with thinner skins, keeping the skin can be nutrient-rich.
Now, once you’ve made your skin decision, follow these simple steps to prepare your pumpkin:
- Begin by giving the pumpkin a good rinse and then pat it dry with a tea towel. This prevents it from slipping around while you work.
- Arm yourself with a sharp knife – make sure it’s dry, too. The larger the pumpkin, the bigger the knife you’ll need.
- Insert the knife tip into the pumpkin, gently press the knife edge into the skin, and carefully slice all around by rotating and manoeuvring the pumpkin around the knife. Always have one hand on the blade and the other securely holding the pumpkin. A pro tip: when inserting the knife tip, aim for a spot on one side of the stem instead of trying to cut through it directly – it’s safer.
- Once your pumpkin is halved, scoop out the seeds and any stringy bits and set them aside. You can roast the seeds later, and I highly recommend using the pulp in your curry. Pumpkin pulp lends a delightful creaminess to your dish, and it’s entirely edible, so there’s no reason to let it go to waste.
- If you choose to peel the skin, now’s the time to do it.
- Finally, cut the pumpkin into your desired size. Since prepping a pumpkin can take a bit of time, I often get it ready the day before, storing the chopped pieces in the fridge. This way, they’re all set for cooking the next day.
With these straightforward steps, you’ll be ready to transform your pumpkin into a delicious dish. Now, it’s time to follow the recipe below and enjoy your cooking adventure!
Vegan pumpkin chickpea curry with Indian spices
Equipment
- 1 saucepan
Ingredients
Essential
- 1 medium pumpkin (around 4- 5 cups)
- 1 cup dried chickpeas (or 1 tin cooked chickpeas)
- 1 medium onion (yellow or red onion)
- 1 tin tomatoes (plum or chopped tinned tomatoes)
- 1 tin full-fat coconut milk (you can use the light one if you prefer)
- 4 garlic cloves (soak the garlic in cold water for a few minutes, so its skin is easier to be peeled off)
- 4 tsp ginger (use ginger powder if you don’t have fresh ginger)
- 1 tsp cinnamon powder (rub it onto the pumpkin chunks)
- 1½ tsp coriander powder (rub ½ tsp onto the pumpkin chunks)
- 1 tsp mustard seeds (yellow, black or brown mustard seeds)
- ½ tsp cumin powder
- ½ tsp turmeric powder
- 1 tsp curry powder
- 2-3 tbsp cooking oil
Optional
- 1 medium courgettes
- 3-4 curry leaves (curry leaves give a nutty flavour)
- 2 tbsp fresh herbs, such as coriander, basil, or spring onion
- ½ tsp cayenne pepper (or red pepper flakes if you like your dish to be spicier)
Instructions
The day before
- Prepare the pumpkin, i.e. cut it in half and chop it into chunks. See the steps above.
- Soak the dried chickpeas in cold water. Skip this step if you plan to use tinned chickpeas.
On the day
- Drip some cooking oil and rub cinnamon, coriander powder and a bit of salt onto the pumpkin chunks. Roast them in the oven at 180C for 20 minutes. See *note 2.
- Meanwhile, drain the water from the dried chickpeas. Then cover them with a few inches of fresh water in a saucepan, bring to a boil, then turn down the heat and cook on low heat for 20 minutes. Skip this step if you're going to use tinned/cooked chickpeas.
- Save the chickpea water for making a vegan mayo (optional).
- Finely chop the onion and grate the garlic and ginger.
- Line up the bunch of fresh coriander and chop off the stalk part. The stalk part will be cooked first and the leaves will be added to the cooking much later.
- Cut the courgettes into chunks (if you're using).
- Gather the rest of the ingredients, including the spices you're using.
- Heat the oil in the saucepan and add mustard seeds before the oil gets too hot. See *note 3.
- Add chopped onions, and fry until the onion is soft.
- Add the pumpkin pulp, and mix it with the onion.
- Add garlic, ginger and coriander stalks.
- Add plum tomatoes and break them up in the pan.
- Add coriander powder, cumin, turmeric, curry powder, curry leaves and cayenne pepper and mix them well.
- Add the courgettes chunks (if you're using them).
- Add the roasted pumpkins. See *note 4.
- Add coconut milk.
- Turn the heat up. Once the liquid starts boiling in the pan, add chickpeas, some salt and pepper and set the heat at mid-low. Put the lid on and let it cook for another 25 – 30 minutes until the pumpkin and chickpeas are soft.
- Add coriander leaves and taste the dish before serving.
Video
Notes
Pairing Your Pumpkin Chickpea Curry
Now that your vegan pumpkin chickpea curry is ready, it’s time to consider what to serve with it. You have various delightful options to complement the rich flavours of the curry:
- Chapati and Naan: Traditional Indian bread, perfect for scooping up the creamy curry.
- Flatbread: A simple and delicious choice, whether homemade or store-bought.
- Rice, Glorious Rice: Chinese white rice, in particular, pairs wonderfully. It absorbs the curry sauce beautifully, adding a subtle sweetness that enhances the dish.
Mix and match these sides to create your perfect combination. A homemade vegan curry offers both deliciousness and healthiness in every bite. Enjoy!
Leave a Reply