Description
This one-pot vegan Indian curry is a must-try! Spicy, creamy, and crunchy pumpkin and chickpea make this a wholesome meal. It is creamy, slightly sweet (from the pumpkin), spicy (from all the spices), satisfying, and flavorful. This recipe is gluten-free and dairy-free. It is ideal for Fall and Cold seasons. It only takes less than 30 minutes to prepare this dish, including the cooking time. Besides, it is one of the best ways to use pumpkin than making a dessert with loads of sugar.
Ingredients
Oil- 1 1/2 Tbsp
Cumin- 1 tsp
Bay Leaves- 2
Cinnamon sticks- 2 to 3 (small)
Cloves- 2 to 3
Onions- 1 cup
Salt- 3/4 tsp
Ginger Garlic paste- 1 Tbsp
Chili Powder- 1 tsp
Garam masala powder- 1/2 tsp
Chick Pea- 1 1/2 cups (cooked)
Chickpea- 1 1/2 cups
Pumpkin- 3 cups (cubed)
Coconut Milk- 1/2 cup
Cilantro- 1/2 cup
Instructions
1. Dice and prep about 3 cups of pumpkin. Remove the skin of the pumpkin unless it is very tender to eat.
2. Take 1 1/2 Tbsp of oil in a pan. Add 1 tsp of cumin seeds, two bay leaves, 2 to 3 cinnamon sticks, 3 to 4 cloves, and add a cup of sliced onions. Saute the onions for 1 to 2 minutes and add the pumpkins.
3. Add 3/4 tsp of salt, 1 Tbsp ginger garlic paste, 1 tsp chili powder, 1/2 tsp garam masala powder, and cook for 10 minutes until the pumpkin is very soft.
4. Add 1 1/2 cups of cooked chickpeas (or one can of chickpeas). Mix everything well until the chickpeas get coated with the spices.
5. Add 1/2 cup of coconut milk and 1/2 cup of cilantro. Cook for about a minute and serve hot with rice, roti, naan, or chapati.
Notes
This recipe is my own creation. So the ingredients listed and the spices are according to what I regularly use in my cooking. Please adjust the spice level as per your taste.
If you happen to try this recipe, I would love to hear from you. Thank you!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Vegetarian Entrees
- Method: Cook
- Cuisine: Indian
Nutrition
- Serving Size: 1/2 cup
- Calories: 145 Kcal
- Sugar: 4.23 g
- Sodium: 160 mg
- Fat: 5.69 g
- Saturated Fat: 2.549 g
- Unsaturated Fat: 0.869 g
- Trans Fat: 0.009 g
- Carbohydrates: 19.3 g
- Fiber: 3.7 g
- Protein: 5.8 g
- Cholesterol: 0 mg
Keywords: pumpkin chickpea curry, vegetarian curry, Indian vegan curry, pumpkin curry, chickpea curry, pumpkin and chickpea
