brown butter pumpkin curry with crispy chickpeas

another friday freebie!

Today’s one pan dinner is another one on me! It’s vegetarian, cozy, and jam packed with flavor. Curry brown butter - need I say more?!

brown butter pumpkin curry with crispy chickpeas

serves: 2
time: 45 minutes

Browse all my recommended tools in one place: Complete Kitchen Collection.

• Chef’s knife

• Cutting board

• 12 inch cast iron pan

• Microplane (for ginger + garlic - optional)

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brown butter pumpkin curry with crispy chickpeas

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For the brown butter drizzle:

• 1/4 cup butter

• 1 tsp curry powder

For the curry:

• 2 tbsp neutral oil, divided

• 1 tsp smoked paprika

• 1/2 tsp cumin

• 1 medium onion

• 4 cloves garlic

• 1 tbsp grated fresh ginger

• 1/2 tsp red pepper flakes

• 1 1/2 tsp curry powder

• 2 cups canned pumpkin purée

• 1 1/2 cups veggie stock

• 400 ml can full fat coconut milk

• 500ml can chickpeas

• 2 bell peppers

• 1 sweet apple

• 3 handfuls baby spinach

• 1/2 lime

• 2 tsp maple syrup

• 1/2 tsp apple cider vinegar

• freshly grated nutmeg (just a pinch)

For the rest:

• naan for serving

• optional: toasted pepitas

🥖want to make your own bread? I’ve got a recipe for 3 ingredient protein pitas here and they’re easy as can be and deeeelish

🥥 coconut milk: coconut milk flavor and sweetness can really vary from brand to brand, so you may have to adjust at the end due to the this. I love using the Cha’s organic (I get it in bulk from Costco lol). Make sure to give it a really good shake before you open it too!

Adjustments you may need to do depending on your coconut milk:

• if your coconut milk is really thick (see my video for comparison), you may need to add up to 1/2 cup water to your sauce (a bit at a time). Add after your noodles and veg are cooked as the veg adds a bit of moisture. Add till you get the consistency YOU like, I like a thick sauce so it clings to the noodles.

• if your coconut milk is really sweet, skip the sugar and add it at the end if needed.

• if your coconut milk is NOT sweet, you may need to add more sugar at the end (1/2 tsp at most).

• if you MUST use non/low fat - there’s a high likelyhood the milk will curdle due to the heat. There’s nothing wrong flavor wise, it’s just not quite as pretty, but it’s 100% fine to eat still.

📦 storing: keep in an airtight container in the fridge for up to 4 days.

🔄leftovers: this is great leftover! Just pop it in the microwave or onto the stove for a few minutes and it’s good as new. Make some fresh naan to go along with it.

🌾make it GF: ✅ just use GF naan or pita

🧀make it DF: ✅ skip the brown butter and infuse some warm olive oil with the curry powder to finish (don’t skip).

*Numbers in brackets in a step denotes the above photoinfuse the butter

1. infuse the butter

• in a 12-inch cast iron skillet, brown 1/4 cup butter over medium heat until foamy and nutty. Pour into a small bowl overtop 1 tsp curry powder, stir, and set aside.

2. crisp the chickpeas

• drain, rinse, and dry chickpeas (dry is optional but the dryer they are the crispier they wil get). To the same pan, heat 1 tbsp oil over medium high heat. Add chickpeas to the pan with a pinch of salt, 1 tsp smoked paprika and 1/2 tsp cumin. Cook 10 minutes, shaking occasionally, until golden + crispy. Remove half for garnish later. (while the chickpeas cook is a great time to prep your onion, garlic and ginger)

3. sauté aromatics:

• add 1 more tbsp oil to the skillet. Add diced onions with a pinch of salt, and cook 6–7 minutes until soft and jammy.

• if needed, add another splash of oil. Stir in 4 cloves minced garlic, 1 tbsp fresh grated ginger, 1/2 tsp red pepper flakes, 1 1/2 tsp curry powder and cook 1 minute until fragrant.

4. toast the pumpkin:

• stir in 2 cups pumpkin purée, season with salt, and cook 3–4 minutes (up to 10 minutes) letting it darken slightly and coat the onions. (while your pumpkin cooks is a great time to chop your peppers and apple)

5. build the sauce:

• pour in 1 1/2 cups veggie stock, scraping up any browned bits. Reduce heat to medium low and slowly (in 2-3 rounds) stir in 1 can full fat coconut milk. It may seem to curdle but will come together as it cooks.

• add diced peppers and apple and cover. Simmer 10 minutes, stirring occasionally, until veggies are just tender.

• roughly tear up large chunks of spinach and add in. Stir in until fully wilted.

6. finish & serve:

• remove from heat, stir in juice of 1/2 a lime, 2 tsp maple syrup, 1/2 tsp of ACV, and a tiny grating of nutmeg. Taste → adjust salt/acid/sweetness.

• drizzle with the reserved curry brown butter, sprinkle with pepitas, crispy chickpeas, and any optional garnishes. Serve straight from the skillet with warm naan or pita.

⚠️ Important Note: if a substitute isn't listed below, I don't recommend omitting or replacing that ingredient, as it will significantly alter the final dish.

For the brown butter drizzle:

• butter: don’t skip unless you must but you can sub warmed high quality olive oil

For the curry:

• cumin: equal parts garam masala (or both)

• ginger: 1 tsp ginger powder

• red pepper flakes: 1/4 tsp cayenne or any hot sauce

• chicken stock: veggie stock

• chickpeas: any beans will work but chickpeas crisp up the best

• bell peppers + spinach: any veg you like!

• maple syrup: any sweetener - taste as you go

• apple cider vinegar: acv is BEST but red or white wine will do - start with just a bit

• freshly grated nutmeg: pre ground is fine too - go easy

For the rest:

• naan: pita or rice

• pepitas: can skip

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Looking for more inspo? Check out the recipe archive with 300+ recipes here.