Pumpkin chickpea curry step-by-step recipe with video and photos.
About this recipe
Creamy and delicious pumpkin chickpea curry is an easy one-pot curry that is perfect for the fall. It takes less than 20 minutes to put it together and is very healthy and comforting. This hearty pumpkin curry has warming spices and is filling and rich - perfect for gloomy weeknights.
You can eat it on its own or serve it with Basmati rice. This flavorful vegan curry has a mild sweetness from the pumpkins, richness from the coconut milk, and warmth from spices. It also tastes great with masala roti and red rice. This chickpea curry is a good source of protein for vegan and vegetarian diets.
Three main ingredients and a few basic Indian spices are all you need to make this pumpkin curry in Instant Pot. Read on for ingredients, substitutes, step-by-step instructions, and useful tips to make this dish.
Related: South Indian chana masala.
Ingredients and substitutes
Pumpkin: Any variety of pumpkins can be used. Butternut squash also works well for this dish.
Chickpea: Use canned chickpeas/garbanzo beans. Black beans or any other beans of your choice can also be used.
Coconut milk: Use thick, unsweetened full-fat coconut milk to make this creamy curry. You can also use low-fat coconut milk.
Spices: The spices I use in this dish are mustard seeds, cumin seeds, fenugreek seeds, ground coriander, garam masala, chili powder, and turmeric powder.
Coconut oil: This can be replaced with any regular cooking oil of your choice.
Onion and tomatoes: They form the base of the curry.
Heat coconut oil and add mustard seeds, cumin seeds, and fenugreek seeds (step 1).
Add onion, ginger, garlic, and curry leaves. Saute for 3 minutes, until the onion is soft (steps 2,3).
Add tomatoes, coriander powder, turmeric, chili powder, and salt (step 4).
Saute for 2 minutes, until the tomatoes soften. Deglaze the pot well (step 5).
Add the pumpkin and chickpeas. Add water and mix well (steps 6,7).
Secure the IP lid and set it to pressure cook mode for 3 minutes, on high pressure (step 8).
Once the timer beeps, do a quick release of the pressure. Open the lid and put the Instant Pot back in saute mode (step 9).
Add the coconut milk and garam masala. Mix well and simmer for 2 minutes (steps 10,11).
Turn off the Instant Pot and add cilantro and lime juice (step 12).
Cut big chunks of pumpkin to make this curry. We don't want to overcook them and turn them mushy.
Peeling a pumpkin is purely optional as long as the pumpkin skin is edible and depends on personal preference. I prefer not to peel them as the skin of the pumpkin is very nutritious and has lots of benefits. However, if you peel the pumpkin, reduce the pressure cooking time to 2 minutes.
Drain all the liquid from the canned chickpeas/garbanzo beans and rinse them in running water before using them.
Add coconut milk after pressure cooking to avoid it from splitting. Also, make sure the IP is in saute mode on the low setting.
Fresh pumpkin works best for this curry. However, you can also use canned pumpkins.
You can substitute chickpea with not only other varieties of beans, but also with mushrooms, tofu, or red lentils.
If you do not have access to whole spices (mustard, cumin, fenugreek), you can skip them.
Big chunks of pumpkin cut into around 1-1½ inch pieces will get cooked in 3 minutes on high pressure, with a quick release of the pressure.
Peeling a pumpkin is purely optional and depends on personal preference. I prefer not to peel them as the skin of the pumpkin is very healthy. However, if you peel the pumpkin, reduce the pressure cooking time to 2 minutes.
These two are, in fact, the same. They are the same legume with the scientific name Cicer arietinum. They are often used interchangeably and refer to the same legume.
This pumpkin chickpea curry is:
- creamy, rich, and delicious,
- vegan and gluten-free,
- very filling and nutritious.
Pumpkin Chickpea Curry with Coconut Milk
- 5 cups pumpkin cut into 1 to 1½ inch cubes
- 2 cans chickpea
- 2 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds (optional)
- 1 large onion finely chopped
- ½-1 inch ginger finely chopped
- 3-4 cloves garlic finely chopped
- 1 sprig curry leaves
- 1 large tomato finely chopped
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- Salt to taste
- 1 cup coconut milk
- 1 cup water
- 2-3 tablespoon coriander leaves (cilantro)
- ½ lime or lemon
- Wash the pumpkin and cut them into 1-1½ inch cubes.
- Drain all the water from the chickpea and wash it under running water.
- Chop onion, ginger, garlic, and tomatoes.
Making the curry
- Set the Instant Pot in saute mode and add coconut oil.
- Add mustard seeds, fenugreek seeds, and cumin seeds. Let it splutter.
- Add onion, ginger, garlic, and curry leaves. Saute for 3 minutes, until the onion is soft.
- Add tomatoes, coriander powder, turmeric, chili powder, and salt.
- Saute for 2 minutes, until the tomatoes soften. Deglaze the pot well.
- Add the pumpkin and chickpeas. Add water and mix well.
- Secure the IP lid and set it to pressure cook mode for 3 minutes (on high pressure).
- Once the timer beeps, do a quick release of the pressure.
- Open the lid and put the Instant Pot back in saute mode (on low).
- Add the coconut milk and garam masasla. Mix well and simmer for 2 minutes.
- Turn off the Instant Pot and add cilantro and lime juice.
- Serve hot with Basmati rice or naan.