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Vegan Pumpkin and Chickpea Curry – (No onion No garlic recipe)

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1 medium size Pumpki
1 cup Chickpeas
100 grams Coconut milk powder
1 tsp Cumin seeds (jeera)
1 tsp Turmeric powder (Haldi powder)
2 tsp Kashmiri chili powder
2 tsp Coriander powder (Dhania powder)
1 tsp Garam Masala
1 tbsp Ground nut Oil
Handful of Coriander leaves
1-2 Dry Kashmiri red chili

Vegan Pumpkin and Chickpea Curry – (No onion No garlic recipe)

How to make Vegan Pumpkin and Chickpea Curry

    • 25-30 minutes
    • Serves 3
    • Medium


    This vibrant Vegan Pumpkin and Chickpea curry is healthy and a perfect winter comfort food.  It’s a one-pot dish made from pretty basic vegetable pumpkin and chickpeas. Coconut milk is added along with other spices to give a light flavor and great taste.

    It makes for a quick and healthy meal option and doesn’t not include onion or garlic in the recipe, so it is a perfect option for Jain’s as well.

    This Vegan recipe is sure to  tempt all the Vegan-phobic in the family who will happily dig in the curry with hot parathas or steamed rice.

    Vegan Sweet potato and Chick pea curry

    There are times when you do not want to spend a lot of time in the kitchen and yet satisfy your taste buds with something very delicious. There are also times when you crave for a piping hot curry that can be paired with steaming hot rice or naans.

    This Vegan pumpkin and chickpea curry recipe comes very handy when you are not in a mood to cook an elaborate meal. It gets ready in less then 30 minutes and it is very satisfying too.

    Vegan Sweet potato and Chick pea curry

    Soak the chickpeas overnight and in the morning boil it in pressure pan. Meanwhile you can chp pumpkin and keep it ready to prepare the curry. This curry is mildly spiced and ready coconut milk powder is used. You can also use coconut milk can or tetra packs.

    This recipe takes less then 30 minutes to prepare and is packed with mild flavors and spices. If you are looking for some more delicious and easy vegetarian curries don’t forget to try these recipes:

    Paneer Mix Vegetables

    Baby Potatoes in Kolhapuri Gravy

    Palak Paneer

    Sarson Da SaagVegan Sweet potato and Chick pea curry

    Vegan Sweet potato and Chick pea curry



    Soak Chickpea in hot water for 4-5 hours or overnight.

    Boil the soaked chickpeas in a pressure pan for 4-5 whistles on a medium flame.

    Add salt in the chickpeas while boiling.

    Once the pressure pan cools down open the whistle and remove the water and used it later in the curry.

    Cut pumpkin into thick cubes and keep it in a bowl.


    Heat oil in a kadai or wok and add cumin seeds in it. Once it starts to crackle add pumpkin pieces in it.

    Add salt in the pumpkin and let it cook for 7-9 minutes stirring in between.

    Meanwhile open the sachet of coconut milk powder and add water in it to make a paste. You can use the chickpea water that we had saved earlier.

    Whisk it well till no lumps are formed in it. Keep it aside.


    Once the pumpkin pieces are soft and tender, add boiled chickpeas and give it a quick stir.


    Add turmeric powder, red chili powder, coriander powder, garam masala in the curry and give it a nice stir.

    Let all the spices and veggies mix properly, stirring once in between.


    Now add coconut milk and stir it well in the curry.

    Let it cook for another 5 minutes till all the spices and coconut milk are mixed.

    Finally take a small pan, add 1 tsp oil and dry kashmiri red chili and pour it on the curry.

    Serve it hot with roti, naan or parathas.

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