One Pot Pumpkin Curry with Chickpeas

One Pot Vegan Pumpkin Curry with Chickpeas has decidedly Asian influences, and this dish is a wonderful combination of sweetish sour ingredients steeped in fresh coconut curry broth infused with spices. Here is how to make One Pot Pumpkin Curry with Chickpeas.

One pot dishes are easy, filling, hearty and time saving. Most countries have such one pot meals that are often prepared by families passed down through generations. This dish can be enjoyed as is, or with bread or a little rice on the side.

Coconut milk is often used in thickening, since it also lends a unique, peculiar flavor and is mildly sweet. Alternatively, cashew paste or cornflour can be used for thickening. The milk doesn’t overpower the taste of the other ingredients. It also helps in better digestion of ingredients.

Other one-pot recipes that is just as flavorful is the One Pot Mexican Rice recipe.

How to make Chickpea Pumpkin Coconut Curry Step by Step

Heat olive oil in a pan.

Add garlic and fry for a few seconds.

Add red chilli and tomato and cook for 3-4 minutes.

Now add turmeric powder and roasted cumin powder and fry for a minute.

Add chickpeas, pumpkin and veg stock and simmer the curry on low heat for 30-35 minutes.

Add coconut milk, spinach and salt and cook for another 3-4 minutes.

Serve the curry with steamed rice.

Pumpkin Curry with Chickpeas Recipe

5 from 3 votes

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Chickpea Pumpkin Coconut Curry Recipe

One Pot Chickpea Pumpkin Coconut Curry has decidedly Asian influences, and this dish is a wonderful combination of sweetish sour ingredients steeped in fresh coconut curry broth infused with spices.

Course Main Course

Cuisine Continental

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 people

Calories 340 kcal

Author Neha Mathur

Ingredients

• 2 tbsp Olive Oil
• 5-6 cloves Garlic Crushed
• 1 tsp Red Chilli Chopped
• 1 cup Tomato Chopped
• 1 tsp Turmeric Powder
• 1/2 tsp Roasted Cumin Powder
• 2 cups Chickpea Boiled until soft
• 1 cup Pumpkin Peeled and cubed
• 2 cups Vegetable Stock
• 1 cup Coconut Milk
• 2 cups Spinach Chopped
• Salt to taste

Instructions

1. Heat olive oil in a pan.

2. Add garlic and fry for a few seconds.

3. Add red chilli and tomato and cook for 3-4 minutes.

4. Now add turmeric powder and roasted cumin powder and fry for a minute.

5. Add chickpeas, pumpkin and veg stock and simmer the curry on low heat for 30-35 minutes.

6. Add coconut milk, spinach and salt and cook for another 3-4 minutes.

7. Serve the curry with steamed rice.

Recipe Notes

You can add cooked shredded chicken in this recipe too.

Nutrition Facts

Chickpea Pumpkin Coconut Curry Recipe

Amount Per Serving

Calories 340 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 11g69%

Sodium 498mg22%

Potassium 662mg19%

Carbohydrates 31g10%

Fiber 7g29%

Sugar 6g7%

Protein 9g18%

Vitamin A 4460IU89%

Vitamin C 16.5mg20%

Calcium 82mg8%

Iron 5.4mg30%

* Percent Daily Values are based on a 2000 calorie diet.

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