Jump to Recipe

As Phoebe so aptly put it, “Leaves are falling, so it’s Fall.” Except for the (hopefully) last sputters of summer appearing in a heat wave this week, the weather has cooled considerably. We harvested 16 pumpkins from our garden, most of which are lined up on the porch (squirrels got to three of them—we’re still mourning the loss), our post-dinner walks are much darker and much colder, and my meal planning has once again started including more stews and spices. I daydream about raindrops running down foggy glass, chunky knit sweaters, steaming mugs of tea, leaves clattering down the street, and cinnamon-scented bakes. Cliché, I know, but it’s true. Oh, and it’s all set against a peaceful background of light jazz in my fantasies, but in reality it will all undoubtedly be accompanied instead by shrieking, adorable children.

This warming, sun-colored curry ticks all my cool-weather boxes. It’s one of those versatile recipes that is essentially a blank yet flavorful canvas; it starts out naturally vegan, but add a few handfuls of shredded chicken and it becomes omnivorous. We have a few close friends who are vegetarian, and it’s lovely to have a solid recipe that everyone can enjoy without having to consider substitutions or someone being told to stop by the store for veggie burgers.

After the first time or two, play with using different vegetables, because this curry can truly handle anything; I’ve listed a couple of my favorites but feel free to substitute as you see fit. I doubled the original recipe because I think more curry is always better—it’s perfect for hosting, makes wonderful leftovers, and is great to freeze for later—but feel free to cut the quantities in half if you’d like. Note that while there are a lot of ingredients, once you’ve chopped and minced everything, it all comes together very easily. The vibrant colors will brighten up any overcast day and fulfill all of your cozy autumnal fantasies.

Pumpkin Chickpea Curry

serves 8-10 / adapted from Melissa Clark’s recipe in NYT Cooking

6 tbsp extra virgin olive oil or other neutral oil
2 medium yellow onions, diced
1 jalapeño, seeded and thinly sliced (optional)
2 bay leaves
one 2-inch chunk of fresh ginger, peeled and minced
8 garlic cloves, minced
3 tsp garam masala
2 tsp ground cumin
1 tsp ground turmeric
two 28-oz cans of chickpeas, rinsed and drained*
2 cans full-fat coconut milk
2 cans pumpkin purée
4 tsp fine sea salt, plus more as needed
16oz diced tofu or a couple large handfuls of chopped cooked chicken (optional)
1 small cauliflower, broken and/or sliced into small florets

1 bunch chard, washed, stems removed, and roughly chopped, or a few big handfuls of baby spinach
1 cup frozen peas
1 ½ cups chopped fresh cilantro
4 tbsp lime juice (from about 2 limes)

cooked basmati rice, a few lime wedges, and yogurt, for serving
chili crisp or chili oil, for drizzling (optional)

*If you want to cook your own beans, cook 2 ½ cups dried beans and use the fully cooked chickpeas instead of the canned

Heat 6 tbsp olive oil in a large pot or dutch oven over medium heat until hot. Add 2 diced yellow onions, 2 bay leaves, and 1 sliced jalapeño (if using). Stirring occasionally, cook until the onion is softened and a bit golden, about 5-10 minutes. Stir in the minced ginger and garlic and cook for another minute or two, until fragrant. Sprinkle the mixture with 3 tsp garam masala, 2 tsp ground cumin, and 1 tsp ground turmeric, stir, and cook for one more minute.

Stir in 1 cup of water, drained chickpeas, 2 cans full-fat coconut milk, 2 cans pumpkin purée, and 4 tsp fine sea salt. Toss in the chopped cauliflower and tofu or chicken, if using, and bring to a simmer. Continue to simmer the curry for about 15 minutes, stirring occasionally, until the cauliflower is cooked but not mushy. Stir in the chard or spinach, 1 cup frozen peas, and 1 ½ cups chopped fresh cilantro, then squeeze in the lime juice. Taste, and add lime juice and salt as needed. Let simmer for a few more minutes, until the greens are wilted.

Serve hot over warm basmati rice, along with a bowl of lime wedges, some whole milk yogurt, and chili oil for the table. Enjoy!