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    Home » Recipes » Main Course

    Pumpkin Chickpea Curry with Coconut Milk

    Published: May 24, 2022 by Shilpa · This post may contain affiliate links · 3 Comments

    Jump to Recipe Jump to Video
    5 from 29 votes
    Indulge in a delectable one-pot pumpkin chickpea curry that is creamy and delicious, making it the perfect dish for the fall. Not only is it naturally gluten-free and vegan, but this curry is also a great source of plant-based protein, making it a nutritious meal option. Best of all, it takes less than 20 minutes to prepare, offering a quick and easy solution for busy weeknights. This pumpkin chickpea curry will become a family favorite with its comforting and wholesome qualities.
    pumpkin chickpeas curry.

    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. The warming spices and rich pumpkin flavor make this hearty pumpkin curry an ideal choice for chilly weeknights.

    Three main ingredients and a few basic Indian spices are all you need to make this pumpkin curry in Instant Pot. Let your Instant Pot work its magic, creating a mouthwatering pumpkin chickpea curry in no time.

    You can eat it on its own or serve it with Basmati rice. This flavorful vegan chickpea 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.

    Jump to:
    • Why you will love this recipe?
    • Ingredients
    • Step-by-step instructions
    • Useful tips
    • Variations and ingredient substitutes
    • FAQs
    • Recipe card
    • Comments
    pumpkin curry with coconut milk.

    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 very easy to make and the spices used can be altered as per your preference.
    • With its high protein content from the chickpeas, this curry makes for a satisfying and filling meal that's perfect for vegans and vegetarians. The pumpkin in the curry adds a boost of nutrition and is a good source of fiber, vitamin A, and potassium.

    plate of rice and curry.

    Ingredients

    pumpkin chickpeas curry ingredients with labels.

    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.

    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.

    Other ingredients: Ginger, garlic, curry leaves, lime/lemon, and cilantro.

    Step-by-step instructions

    saute onion, ginger, garlic.

    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).

    pressure cook.

    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).

    add coconut milk and simmer.

    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).

    Useful 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.

    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.

    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.

    plates of pumpkin curry with rice.

    More pumpkin/squash recipes:
    1. Curried soup.
    2. Squash curry.
    3. Bisquick pumpkin pancakes.
    4. Griggle-glazed butternut squash.

    FAQs

    How long to cook a pumpkin in a pressure cooker?

    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.

    Should I peel the pumpkin before cooking?

    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.

    What is the difference between chickpeas and garbanzo beans?

    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.

    pumpkin curry with basmati rice.

    If you liked this recipe, please don't forget to give a 5-star rating and leave a comment below.

    Recipe card

    pumpkin chickpeas curry.

    Pumpkin Chickpea Curry with Coconut Milk

    Indulge in a delectable one-pot pumpkin chickpea curry that is creamy and delicious, making it the perfect dish for the fall. Not only is it naturally gluten-free and vegan, but this curry is also a great source of plant-based protein, making it a nutritious meal option. Best of all, it takes less than 20 minutes to prepare, offering a quick and easy solution for busy weeknights. This pumpkin chickpea curry will become a family favorite with its comforting and wholesome qualities.
    5 from 29 votes
    Print Pin Rate
    Author: Shilpa
    Course: Main Course
    Cuisine: Indian
    Servings: 6
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes

    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
    • 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

    See the tips section for useful tips to make this dish.
    Nutrition Facts
    Pumpkin Chickpea Curry with Coconut Milk
    Amount per Serving
    Calories
    240
    % Daily Value*
    Fat
     
    20
    g
    31
    %
    Saturated Fat
     
    17
    g
    106
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Sodium
     
    26
    mg
    1
    %
    Potassium
     
    761
    mg
    22
    %
    Carbohydrates
     
    17
    g
    6
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    10580
    IU
    212
    %
    Vitamin C
     
    35
    mg
    42
    %
    Calcium
     
    69
    mg
    7
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Ruth says

      May 29, 2022 at 3:08 pm

      5 stars
      I loved this recipe. It was so easy and flavorful.

    2. nancy says

      May 29, 2022 at 5:38 pm

      5 stars
      nice creamy recipe for my one pot meals

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