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 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.
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 a piping hot curry that can be paired with steaming hot rice or naans.
If you are looking for more Pumpkin Recipes, do check out these recipes:
Pumpkin Kheer
Roasted Pumpkin Hummus
Vrat wale Pumpkin ki Sabzi
Roasted Pumpkin Soup
This Vegan pumpkin and chickpea curry recipe come very handily when you are not in the mood to cook an elaborate meal. It gets ready in less than 30 minutes and it is very satisfying too.
Soak the chickpeas overnight and in the morning boil them in a pressure pan. Meanwhile, you can chop the 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 cans or tetra packs.
This recipe takes less than 30 minutes to prepare and is packed with mild flavors and spices.
Step-By-Step Recipe of Vegan Pumpkin and Chickpea Curry
Ingredients
1 medium-size Pumpkin
1 cup Chickpeas
100 grams of 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 Groundnut Oil
A handful of Coriander leaves
1-2 Dry Kashmiri red chili
Method:
1. Soak Chickpea in hot water for 4-5 hours or overnight.
2. Boil the soaked chickpeas in a pressure pan for 4-5 whistles on a medium flame.
3. Add salt to the chickpeas while boiling.
4. Once the pressure pan cools down open the whistle and remove the water and used it later in the curry.
5. Cut the pumpkin into thick cubes and keep it in a bowl.
6. Heat oil in a Kadai or wok and add cumin seeds in it. Once it starts to crackle add pumpkin pieces in it.
7. Add salt in the pumpkin and let it cook for 7-9 minutes stirring in between.
8. Meanwhile, open the sachet of coconut milk powder and add water to it to make a paste. You can use the chickpea water that we had saved earlier.
9. Whisk it well till no lumps are formed in it. Keep it aside.
10. Once the pumpkin pieces are soft and tender, add boiled chickpeas, and give it a quick stir.
11. Add turmeric powder, red chili powder, coriander powder, garam masala in the curry and give it a nice stir.
12. Let all the spices and veggies mix properly, stirring once in between.
13. Now add coconut milk and stir it well in the curry.
14. Let it cook for another 5 minutes till all the spices and coconut milk are mixed.
15. Finally, take a small pan, add 1 tsp oil and dry Kashmiri red chili and pour it on the curry.
16. Serve it hot with roti, naan, or parathas.
Step-By-Step Recipe of Vegan Pumpkin and Chickpea Curry
Ingredients
- 1 medium-size Pumpkin
- 1 cup Chickpeas
- 100 grams of 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 Groundnut Oil
- A handful of Coriander leaves
- 1-2 Dry Kashmiri red chili
Instructions
- 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 the 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.
