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Chickpea & Cauliflower Pumpkin Curry is a super Delicious Vegan, Paleo and whole30 approved Curry which can be easily frozen and is also great for meal preps.
It can be easily made in an instant pot and on a stove top.
We love this recipe!
Espcially because it's loaded with veggies! I mean cauliflower anything is awesome! right? You can air fry Cauliflower, make a curry , make rice or Pizza! Its just so versatile!
I am obsessed with chickpeas.
Little bombs of protein that can be used in so so many ways! We always have some in the refrigerator.
You could make Hummus or Channa Masala or falafels! There are endless delicious vegan healthy options if you have chickpeas on hand.
What is Pumpkin Chickpea Curry
Pumpkin chickpea curry is made with pressure cooked and pureed pumpkin, tomatoes and onions.
The gravy is silky smooth and delectably sweet and spicy.
This is a kind of sauce that you should make and stock your fridge with.
That way you can have the dinner on the table in less than 15 minutes.
Here are some more great pumpkin recipes that you must try!- Thai Pumpkin Soup , Roast Pumpkin Quinoa Salad & Instant Pot Butternut Squash Soup
Dietary Details of Pumpkin Chickpea Curry
This is a low carb Gluten Free Curry.It's a meal on it's own.
It's such great way to eat your veggies and enjoy them too! It's unbelievable but this curry is - Vegan & Dairy Free.
If you skip the chickpeas then it's Paleo and Whole30 approved too!!
This Chickpea & Cauliflower Pumpkin Curry can be customised to no end!
You can easily mix and match the veggies to create your own signature curry.Add peas or corn or tofu to this to give it your personal twist!
Ingredients for Pumpkin Chickpea Curry
Here are the things you will need to maek this chickpea curry.
It's a simple list.
If you can't find something,substitute with the options given below.
- Pumpkin- Butternut or any other kind.
- Chickpeas- Boiled or canned.Butter beans will also work
- Tomatoes- Canned or fresh
- Cauliflower- Frozen or fresh.Brocolli is also a great option.
- Spices- Coriander,Cumin and Turmeric.
How to make Pumpkin Chickpea Curry
Step 1: Cook the pumpkin,tomato and Onion.
Puree it to make the gravy.
This step can be done in a pressure cooker or in a pot with boiling water.If you want to make the curry creamier, you can add cashews to this mix too.
Step 2: Add everything in the pan and let it simmer.
You could brown the cauliflower to enhance it's texture and taste.
But if you are in a hurry, feel free to skip this step.
Add everything toghether and let it simmer for 10-12 minuets
Test if the cauliflower is cooked and serve hot!
If you love chickpeas and always have leftovers, learn how to properly store chickpeas in the fridge.
How to cook Chickpea in Instant Pot
About the Chickpeas.
We Indians(atleast the ones in India) literally never buy canned chickpeas.It's very common to cook the dried beans on our own.
The best way to cook them is to soak them over night and pressure cook them the next day.
I have graduated from pressure cooking them in normal cooker to my trusty Instant Pot.That way I can do the soaking and cooking all in one pot by delaying the cooking.
Though, if you have forgot to soak the chickpeas, you leave them in very hot water for one hour for the same kind of results.
Frankly, having canned chickpeas on hand is a great way to make sure you eat healthy.
Serving
Serve this curry with brown rice or even quinoa.A healfull of greek yogurt or soy yogurt really adds another dimention to this curry.
You can also eat it with naan or rotis.Sometimes I eat this with toasted sour dough bread too!
Leftovers & Storing
Store any leftovers in an air-tight container. This curry will last in the fridge for up to 3-4 days.
You can also freeze it very easily! Freeze it horizontally in the freezer. Once it's frozen, you can stack it. It should last for 3-4 months easily.
Here are some more Chickpea recipes for you
If you love chickpeas like I do, you need to make these recipes! You can do so so much with them- Add to salads, make falafels, make curries!
Do give these recipes a try!
Instant Pot Chana Masala
Healthy Falafel
Easy Beetroot Falafel
Pasta with Chickpeas
Moroccan Chickpea Stew
Authentic Pindi Channa
Easy Hummus
Chickpeas Tahini Salad
Please let me know how your chickpea pumpkin curry turns out in the comments!I love hearing from you.
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If you liked my recipe, do leave a comment!
It will help others find this amazing recipe too!
Chickpea & Cauliflower Pumpkin Curry
Chickpea & Cauliflower Pumpkin Curry -Vegan, Paleo and whole30 approved dish,made in Instant pot or stove top,easily frozen and great for meal preps.
4.27 from 23 votes
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Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Course: Main Course
Cuisine: Indian
Keyword: Chickpea & Cauliflower Pumpkin Curry
Servings: 4
Calories: 263kcal
Author: Chhavi
Ingredients
- 2 Cups Butternut Pumpkin
- 1 tablespoon Oil
- 1 Onion - sliced
- 1 medium Tomato -diced
- ½ Cauliflower Florets(About 2 Cups)
- 1 cup Cooked Chickpeas(Canned or boiled at home)
- Salt to Taste
Curry Powder(if store bought ,use 1 tablespoon Curry Powder)
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin Powder
- ½ teaspoon Turmeric
- 1 teaspoon Chilli Powder
Instructions
Instant Pot Method
Add roughly chopped pumpkin, onions and tomato in the pot with 1 Cup water to the inner pot.Pressure Cook for 6 minutes in sealing position.
Let the pressure escape naturally.Puree this with immersion blender or in a food processor, once its cool.
Clean the pot out
Heat the pot in SAUTE position.Add oil and the cauliflower. Sauté till it starts turning golden brown, about 15 minutes.
Add in the cooked chickpeas.If using canned chickpeas, discard the liquid and only add the chickpeas.
Sprinkle the Curry Powder.Mix Well.Add the Pureed pressure cooked Pumpkin,tomato and onion puree.
Bring to boil.Add more water if needed to thin out the gravy.Season with salt.
Garnish with Coriander.Serve hot with Chapattis or Rice.
Stove Pot Method
Add roughly chopped pumpkin, onions and tomato in the pot with 1 Cup water.Cook covered till soft.Alternatively, pressure cook it for 2 whistles.
Puree this with immersion blender or in a food processor.
Heat a pan.Add oil and the cauliflower.
Sauté them till they start turning golden brown, about 15 minutes on medium-high flame.
Add in the cooked chickpeas.If using canned chickpeas, discard the liquid and only add the chickpeas.
Sprinkle the Curry Powder.Mix Well.Add the Pureed pressure cooked Pumpkin,tomato and onion puree.
Bring to boil.Add more water if needed to thin out the gravy.Season with salt.
Garnish with Coriander.Serve hot with Chapattis or Rice.
Notes
If you are in a hurry.
Make the gravy by pressure cooking the pumpkin,onion and tomato.
Blend using immersion blender.
Add all the ingredients in and simmer for 10-12 minutes!
Nutrition
Calories: 263kcal | Carbohydrates: 44g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 33mg | Potassium: 853mg | Fiber: 12g | Sugar: 8g | Vitamin A: 7450IU | Vitamin C: 55.3mg | Calcium: 100mg | Iron: 4mg
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4.27 from 23 votes
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