We’re deep into pumpkin season and I think we can all admit that as cliché as the flavor can be this time of year, we still love it. There’s just something so perfect about opening up a can of that bright orange fruit to bake up a good ‘ole pumpkin pie, cake, or bread that makes the season feel in full swing. Now while I love a delicious pumpkin-flavored baked good, I wanted to expand my orange gourd boundaries this season and experiment more on the savory side. Enter – pumpkin curry. I figured that since I’ve roasted up squashes with all of my favorite warm spices before, that the concept couldn’t be that different when it came to putting a curry together. I started with one of my favorite recipes that my mom makes on the regular, played around with pumpkin ratios, and ended up with a big dutch oven of the most amazing savory pumpkin curry. (Y’all, I even got my dad who was super skeptical about this Indian classic being brought on the pumpkin-train on board!)
The idea behind this dish started with a favorite recipe from home – chana masala. Chana Masala is like a warm stew that you bring together in a pot with tomatoes, onions, and spices and we spent so many years eating bowls of this at home that it really is such a favorite dish of mine. Especially this time of year as the weather is getting especially crisp in the evenings, sitting down to a warm bowl of this is such a treat.
The best thing about a dish like this is, I can add single servings of the curry into mason jars to keep in the freezer. Then when I’m ready and need a quick meal, I can just defrost one of the jars to eat – this is definitely one of those dishes that tastes just as good as leftovers as it did the night you whipped it up!
While the spice mix here is such a powerhouse of health benefits, did you know that pumpkin is also a superfood?? Pumpkin is packed with vitamin A and carotenoids, and has a healthy dose of fiber and iron. I love that instead of using something like heavy cream to make this curry delicious and creamy, I can use pumpkin to make it a flavorful AND nutritionally-packed dish!
Feel free to swap out the chickpeas if you have another bean on hand, and you could easily switch out the kale for another green or leave it out. I like serving this curry over brown rice for an extra-filling meal, but it would be equally as delicious over quinoa or on it’s own!
This is such an easy one-pot meal that will save your weeknights – and besides, who couldn’t use an extra excuse to buy more cans of pumpkin this time of year? Enjoy!