Craving a warm, comforting curry that comes together in minutes? This cozy pumpkin chickpea curry blends tender pumpkin cubes with protein-rich chickpeas for a satisfying, family-approved meal.
The gentle sweetness of pumpkin balances beautifully with earthy Indian spices, making it a perfect choice for busy days.
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The Magic of Pumpkin and Chickpeas Together
There's something magical about how pumpkin and chickpeas come together in Indian curries. The natural sweetness of pumpkin softens the spices, while chickpeas add depth and protein, making every bite hearty and satisfying.
I often make this curry alongside my pumpkin chickpea salad when I have leftover roasted pumpkin cubes in the fridge.
If you've tried my chickpea potato curry, you'll love how this recipe takes that same comforting base and gives it a fall-inspired twist with pumpkin. It's versatile, nourishing, and works beautifully in both the Instant Pot and on the stovetop.
Happy Cooking!
-Sravanthi
Ingredients and Substitutions
Here are the main ingredients for this recipe, along with tried-and-tested substitutions from my kitchen.
For exact ingredient quantities, see the recipe card below.
Pumpkin: I used fresh pumpkin cubes.
Substitutions: Pumpkin puree, or even leftover roasted pumpkin.
Chickpeas: I cooked soaked chickpeas using an Instant Pot and used them in this recipe.
Substitutions: Canned chickpeas or other cooked beans also work; rinse canned ones well.
Tomato: I used finely chopped fresh tomatoes.
Substitutions: Canned tomato puree, fire-roasted tomatoes, or diced tomatoes.
Aromatics: I used finely chopped fresh onion, garlic, and ginger.
Substitutions: Skip these if unavailable; use ginger-garlic paste or dried ginger and garlic powders instead.
Cumin and fennel seeds: Add earthy and sweet notes; you can skip fennel for a simpler flavor.
Substitutions: ½ teaspoon ground cumin and ½ teaspoon fennel powder.
Spices: I used everyday spices: red chili powder, garam masala, and coriander powder.
Substitutions: Use curry powder to your preferred level of spiciness.
Water: I used chickpea cooking water to make the curry creamy.
Substitutions: Use plain water or coconut milk.
Curry leaves: Optional, but these add a lovely South Indian touch.
Substitutions: Skip if unavailable, or use ½ teaspoon dried curry leaf powder.
Oil: I used cold-pressed coconut oil.
Substitutions: Any neutral cooking oil, butter, or ghee (if not vegan).
Detailed Steps
Step 1: Heat oil in a pan or Instant Pot on sauté mode. Add cumin and fennel seeds. Let them splutter.
Step 2: Add onions, garlic, ginger, and curry leaves. Sauté for 2-3 minutes.
Step 3: Stir in tomatoes and cook until soft.
Step 4: Then add the spice powders - red chili powder, turmeric powder, garam masala, coriander powder, and salt.
Step 5: Mix well, then add chopped pumpkin cubes.
Step 6: Add the chickpeas and mix well again so the spices coat evenly.
Step 7: Add water and cook:
Instant Pot: 5 minutes for soft texture or 2 minutes for firm pieces (Use only 1 cup of water).
Stovetop: Simmer until pumpkin is tender.
Step 8: Once the pressure is released, open the Instant Pot and mix it well. For a soupy consistency, I will mash a few pumpkin pieces with the back of a spoon. Serve it hot.
Recipe
Cozy Pumpkin Chickpea Curry (Indian-Spiced)
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Ingredients
- 4 cups pumpkin cubes
- 3 cups chickpeas cooked or canned
- 2 cups water or as needed
- 1 cup chopped tomato
- ½ cup onion chopped
- 1 teaspoon garlic grated
- 1 teaspoon ginger grated
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ½ teaspoon red chili powder
- ½ teaspoon garam masala powder
- ½ teaspoon coriander powder
- 1 curry leaf sprig optional
- 1 tablespoon oil
- 1 teaspoon salt adjust to taste
Instructions
- Temper the Spices: Heat oil in a pan or Instant Pot set to sauté mode. Add cumin and fennel seeds, and let them splutter to release their aroma.½ teaspoon cumin seeds, 1 tablespoon oil, ½ teaspoon fennel seeds
- Sauté the Aromatics: Add the chopped onions, grated garlic, grated ginger, and curry leaves. Sauté for 2-3 minutes until the onions turn translucent and the mixture smells fragrant.½ cup onion, 1 teaspoon garlic, 1 teaspoon ginger, 1 curry leaf sprig
- Cook the Tomatoes and Spices: Stir in the chopped tomatoes and cook until they soften. Add the spice powders - red chili powder, turmeric powder, garam masala, coriander powder, and salt. Mix everything well to form a thick, flavorful base.1 cup chopped tomato, ½ teaspoon red chili powder, ½ teaspoon garam masala powder, ½ teaspoon coriander powder, 1 teaspoon salt
- Add the Pumpkin and Chickpeas: Add the chopped pumpkin cubes and mix well until evenly coated with the spices. Then stir in the cooked chickpeas and combine everything thoroughly.4 cups pumpkin, 3 cups chickpeas
- Add Water and Cook: Pour in water and stir once.2 cups water
- Instant Pot: Pressure cook for 5 minutes for a soft, blended texture or 2 minutes for firmer pumpkin pieces. Use only 1 cup of water for this method.
- Stovetop: Cover and simmer until the pumpkin is tender and has absorbed the flavors.
- Adjust and Serve: Once the pressure has naturally released, open the Instant Pot and stir well. If you prefer a slightly soupy consistency, gently mash a few pumpkin pieces with the back of a spoon. Taste and adjust salt if needed, then serve warm with your favorite flatbread or rice.
Notes
- Use chickpea cooking water to enhance flavor; reduce salt accordingly.
- Replace fresh pumpkin with puree for a smoother curry. If using already cooked pumpkin cubes or puree, simmer the curry for only 5 to 10 minutes. And no need to pressure-cook if using an Instant Pot.
- Leftover roasted pumpkin also works, but reduce the spices slightly.
- Add a squeeze of lemon juice and a handful of chopped cilantro leaves before serving for a fresh finish.
Nutrition
Serving Tips
At home, I love serving this pumpkin chickpea curry warm with chapati or basmati rice for a comforting meal. Its mild sweetness makes it a hit even with kids, and the flavors deepen beautifully as it sits.
Here are some pairing ideas you can try:
- I often make stovetop basmati rice or rice cooker basmati rice while the curry cooks in the Instant Pot. Serving the hot curry over fluffy rice makes dinner effortless.
- Pair with spinach paratha or plain chapati for a satisfying lunch.
- For a wholesome, grain-free option, serve it with cooked millet or cooked quinoa. Check out my rice cooker quinoa and rice cooker millet for hands-free cooking!
This pumpkin chickpea curry is a family favorite, especially with its kid-approved flavors and simple prep. If you try it, share your experience in the comments below. I'd love to hear how you paired it! You might also enjoy exploring my next set of Instant Pot Indian vegetarian curry recipes.
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