Add Preferred SourceIndulge in a delectable one-pot pumpkin chickpea curry that is creamy and delicious, making it the perfect dish for the fall. Best of all, it takes less than 20 minutes to prepare, making it perfect for busy weeknights.
Why you will love this recipe?
- This pumpkin chickpea curry is creamy, rich, and delicious. It is made with a blend of warming spices that give it a deep and complex flavor.
- It is naturally gluten-free and vegan.
- It is easy to make, and the spices used can be altered per your preference.
Ingredients
Pumpkin: Any variety of pumpkins can be used. Butternut squash also works well for this dish.
Chickpea: Use canned chickpeas/garbanzo beans.
Coconut milk: Use thick, unsweetened, full-fat coconut milk to make this creamy curry. You can also use low-fat coconut milk.
See the recipe card for full information on ingredients and quantities.
Variations and Ingredient Substitutes
Fresh pumpkin works best for this curry. However, you can also use canned pumpkins. Other varieties of squash, like butternut squash, acorn squash, and kabocha squash, can also be used in this recipe.
You can substitute chickpeas 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, and fenugreek), you can skip them.
Step-by-step instructions
Step 1: Heat coconut oil and add mustard seeds, cumin seeds, and fenugreek seeds (image 1).
Step 2: Add onion, ginger, garlic, and curry leaves. Saute for 3 minutes until the onion is soft (images 2 and 3).
Step 3: Add tomatoes, coriander powder, turmeric, chili powder, and salt (image 4).
Step 4: Saute for 2 minutes until the tomatoes soften. Deglaze the pot well (image 5).
Step 5: Add the pumpkin and chickpeas. Add water and mix well (images 6 and 7).
Step 6: Secure the IP lid and set it to pressure cook mode for 3 minutes on high pressure (image 8).
Step 7: Once the timer beeps, do a quick release of the pressure. Open the lid and put the Instant Pot back in saute mode (image 9).
Step 8: Add the coconut milk and garam masala. Mix well and simmer for 2 minutes (images 10 and 11).
Step 9: Turn off the Instant Pot and add cilantro and lime juice (image 12).
Expert Tips
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.
Add coconut milk after pressure cooking to avoid it from splitting. Also, make sure the IP is in saute mode on the low setting.
What to serve with pumpkin chickpea curry
Serve with plain or flavored rice: This chickpea pumpkin curry pairs well with plain steamed basmati rice or red rice. Saffron rice and jeera rice are some delicious side dish options for this dish.
Add a side of salad or raita: A side salad like kachumber or onion raita can add freshness and crunch to the meal.
Recipe FAQs
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.
To store pumpkin chickpea curry, let it cool to room temperature and transfer it to an airtight container. Refrigerate for up to three days or freeze in a freezer-safe container for up to two months. Reheat as needed on the stovetop or in the microwave until thoroughly heated before serving.
More pumpkin and squash recipes
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Recipe card
Pumpkin Chickpea Curry with Coconut Milk
Ingredients
- 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 (use store-bought or homemade garam masala)
- Salt to taste
- 1 cup coconut milk
- 1 cup water
- 2-3 tablespoon coriander leaves (cilantro)
- ½ lime or lemon
Instructions
Prep
- 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.
Video
Notes
You may also like these recipes:
1. Bisquick pumpkin pancakes.
2. Griggle-glazed butternut squash.
Ruth says
I loved this recipe. It was so easy and flavorful.
nancy says
nice creamy recipe for my one pot meals