Cozy Pumpkin Chickpea Curry (Indian-Spiced)
A cozy Indian curry with tender pumpkin, hearty chickpeas, and warm spices, perfect with rice or parathas.
Servings 4
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
Tested Tips from My Kitchen:
- 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
Calories: 193kcal | Carbohydrates: 29g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 1022mg | Potassium: 735mg | Fiber: 7g | Sugar: 6g | Vitamin A: 10051IU | Vitamin C: 23mg | Calcium: 105mg | Iron: 3mg
