Vegan Pumpkin and Chickpea Curry

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

Pumpkin Curry, Vegan Pumpkin and Chickpea Curry

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.

Pumpkin Curry, Vegan Pumpkin and Chickpea Curry
Vegan Pumpkin Curry
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.
Pumpkin Curry, Vegan Pumpkin and Chickpea Curry

Pumpkin Curry, Vegan Pumpkin and Chickpea Curry

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.
Pumpkin Curry, Vegan Pumpkin and Chickpea Curry

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.

coconut milk

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

whisking coconut milk

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

Pumpkin Curry, Vegan Pumpkin and Chickpea Curry

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

Pumpkin Curry, Vegan Pumpkin and Chickpea Curry

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

Pumpkin Curry, Vegan Pumpkin and Chickpea Curry

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

Pumpkin Curry, Vegan Pumpkin and Chickpea Curry

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

Pumpkin Curry, Vegan Pumpkin and Chickpea Curry

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.

Pumpkin Curry, Vegan Pumpkin and Chickpea Curry

vegan-pumpkin-chickpea-curry-no-onion-no-garlic-recipe

Step-By-Step Recipe of Vegan Pumpkin and Chickpea Curry

Hetal Kamdar
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
5 from 1 vote
Prep Time 25 mins
Cook Time 15 mins
Soaking Time 6 hrs
Total Time 6 hrs 40 mins
Course Main Course
Cuisine Indian
Servings 3
Calories 270 kcal

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.

Nutrition

Calories: 270kcalCarbohydrates: 48gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 33mgPotassium: 1782mgFiber: 8gSugar: 15gVitamin A: 39017IUVitamin C: 42mgCalcium: 145mgIron: 6mg
Keyword Curry with Coconut Milk, Easy Vegan curry, Pumpkin Curry, Vegan Curry, Vegan Pumpkin and Chickpea Curry
Tried this recipe?Let us know how it was!

You may also like

Meet Hetal

Hi! I'm Hetal, Blogger and Content Creator at HetalKamdar.com. Since 2015, I have been publishing my tried and tested recipes here. Travel, Lifestyle and Parenting are also the other genres of my blogging.
Read More about me...

Leave a Comment

Recipe Rating