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. Best of all, it takes less than 20 minutes to prepare, making it perfect for busy weeknights.
Servings: 6
Calories: 240kcal
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
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.
Nutrition
Calories: 240kcal | Carbohydrates: 17g | Protein: 4g | Fat: 20g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 761mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10580IU | Vitamin C: 35mg | Calcium: 69mg | Iron: 4mg