Pumpkin Chickpea Curry 2710

Simple Vegan Pumpkin Curry with Chickpeas


This straightforward one-pot pumpkin curry is the proper fall consolation meals for the chilly season! A aromatic Indian impressed veggie curry made that includes warming spices, recent veggies, chickpeas. Pumpkin purée within the curry sauce makes it so creamy! Good for weeknights!

two servings of vegan one pot chickpea pumpkin curry

We’re within the midst of squash/pumpkin season and whereas I really like utilizing pumpkin puree for all by bakes and truffles, I do additionally take pleasure in our favourite fall baking ingredient in savory dishes. In the course of the cozy season, I really like including canned pumpkin puree to soups, curries, as a pure thicking agent and so as to add that attractive orange shade. I imply take a look at these bowls of pumpkin curry! Don’t you wish to hug them?

Canned pumpkin purée and creamy oat milk, closely seasoned with Indian spices make a candy and satisfying curry sauce for the chickpea curry. It’s a wealthy, creamy fall-centric curry you can eat by itself, or serve over steamed rice, quinoa or couscous. If you wish to incorporate totally different greens, go forward. I like to stir in some spinach, however child kale or sliced inexperienced beans add the identical shade impact. Simply add your leafy inexperienced throughout the previous few minutes of cooking, letting them soften within the sauce.

overhead shot of two bowls of vegan pumpkin curry

As with all curry, the important thing to this dish is constructing layers of taste! On this pumpkin chickpea curry we start with browning some floor spices in scorching oil to kick-start these Indian aromatics then add some onions, garlic and ginger. You should utilize every other squash purée or mash as a substitute of pumpkin.

Your kitchen will already scent spectacular by now, and all that’s left to do is stir in some oat milk, pumpkin puree, chickpeas, and veggies of your selecting. Now simmer till the veggies are cooked. Season with a squeeze of lime, and your curry is served! I really like this with rice however you possibly can go for every other grain or cauliflower rice.

 

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two servings of vegan one pot chickpea pumpkin curry served with rice


Pumpkin Chickpea Curry

This straightforward one-pot pumpkin chickpea curry is the proper fall consolation meals for the chilly season! A simple, Indian impressed autumnal curry made that includes warming spices, veggies, chickpeas. Pumpkin purée within the curry sauce makes it so creamy! !Good for weeknights!

Prep Time15 minutes

Cook dinner Time25 minutes

Complete Time40 minutes

Course: Major Course

Delicacies: Indian

Key phrase: pumpkin curry recipe, vegan chickpea curry

Servings: 4

Energy: 280kcal

Creator: Vegan Richa

Elements

  • 2 tsp oil
  • 1 tsp paprika or use 3/4 tsp smoked paprika, and 1/4 tsp cayenne
  • 1 tsp ground coriander
  • 1/2 tsp floor cumin
  • 1/2 to 1 tsp curry powder or use garam masala or Berbere or Jamaican curry powder
  • 1/4 cup finely chopped onion
  • 3 cloves garlic minced.
  • 1 tsp minced ginger
  • 1/2 cup (122.5 g) pumpkin puree
  • 1 1/2 cup (354.88 ml) oat milk or different thick non dairy milk resembling coconut milk, or cashew milk
  • 15 oz (453.59 g) canned chickpeas drained
  • 1/2 purple bell pepper thinly sliced
  • 1/2 cup different veggies resembling butternut squash, candy potato, inexperienced beans, and so forth
  • 1/2 cup (48 g) thinly sliced mushrooms
  • 3/4 tsp salt
  • 1/2 cup (15 g) packed chopped spinach.
  • lemon juice and pepper flakes for garnish

Directions

  • Plate a skillet over medium warmth, add the oil.

  • Add the paprika, coriander, cumin, curry powder, and blend properly. Cook dinner the spices till they get aromatic and bubbly.

  • Add within the onion, garlic, and ginger till the onion begins to show translucent.

  • Add within the pumpkin puree and blend in, add within the non dairy milk, and blend in, add the chickpeas, bell peppers, mushrooms, veggies, salt, and blend in.

  • Cowl and cook dinner for 10-12 minutes, or till the veggies are tender to choice. Fold within the spinach and take off warmth.

  • Add a great sprint of lime juice, and a few pepper flakes for garnish, and serve with rice, or different cooked grains.

Notes

  • Be happy so as to add every other veggies resembling butternut squash, peas, child corn, candy potato, inexperienced beans, and so forth
  • If you haven’t any floor spices you may use 1 tbsp of curry powder  or Thai curry paste as a substitute. Clearly, the flavour is not going to be the identical, particularly when you take this to the Thai route.  You’d fry it in oil identical to the spices.
  • As a substitute of the cumin and coriander, you may additionally add some garam masala if in case you have some in your pantry. 

Diet

Diet Details

Pumpkin Chickpea Curry

Quantity Per Serving (1 /2)

Energy 280 Energy from Fats 54

% Day by day Worth*

Fats 6g9%

Saturated Fats 1g6%

Sodium 494mg21%

Potassium 604mg17%

Carbohydrates 46g15%

Fiber 11g46%

Sugar 12g13%

Protein 12g24%

Vitamin A 7903IU158%

Vitamin C 28mg34%

Calcium 206mg21%

Iron 5mg28%

* P.c Day by day Values are primarily based on a 2000 calorie eating regimen.

Elements:

  • The bottom of this curry is made by frying some warming spices like cumin, coriander, paprika, and curry powder in some oil. That is known as tempering and is an effective way to maximise the spices seasoning potential.
  • To the spices, we add onion, garlic, and ginger – the Indian trinity.
  • As for veggies, I went with chickpeas, purple bell pepper, thinly sliced mushrooms, and spinach ( see suggestions for alternate options)
  • Including pumpkin puree provides some good orange hue to this vegan pumpkin chickpea curry, and the sweetness from the pumpkin signifies that there’s no want so as to add sugar to the sauce.
  • Freshly squeezed lime juice brighten and lighten this vegan pumpkin curry up and assist stability out the sweetness and richness of milk and pumpkin. You can use lemon as a substitute when you can’t discover lime.

ingredients needed for making vegan chickpea pumpkin curry

Ideas:

  • Be happy so as to add every other veggies resembling butternut squash, peas, child corn, candy potato, inexperienced beans, and so forth.
  • Should you don’t have any floor spices you may use 1 tbsp of curry powder or Thai curry paste as a substitute. Clearly, the flavour is not going to be the identical, particularly when you take this within the Thai route.  You’d fry the paste in oil identical to the spices, then add onions, ginger, and garlic.
  • Should you’re in search of a extra Thai-style curry, do that Sweet Potato Curry 
  • As a substitute of the cumin and coriander, you may additionally add some garam masala if in case you have some in your pantry.
  • This dish will be made forward of time and is freezer-friendly.
  • Not a fan of chickpeas? Add 10 ounces (284g) cubed agency or extra-firm tofu as a substitute.  White beans or lentils are one other welcome boost to get that plant-based protein.

 

The way to make Pumpkin Chickpea Curry

spices being added to hot oil for tempering

Place a skillet over medium warmth, add the oil.

Add the paprika, coriander, cumin, curry powder, and blend properly. Cook dinner the spices till they get aromatic and bubbly.

warming Indian spices being fried in oil to make pumpkin curry

Add within the onion, garlic, and ginger till the onion begins to show translucent.

overhead shot of a skillet with fried spices and onion as base for curry recipe

Add within the pumpkin puree and blend in, add within the non dairy milk, and blend in, add the chickpeas, bell peppers, mushrooms, veggies, salt, and blend in.

pumpkin puree being added to pan with tempered Indian spices

oat milk being added to pumpkin puree and tempered spices

overhead shot of a skillet with simmering pumpkin curry

veggies being added to pumpkin curry base

Cowl and cook dinner for ten minutes, or till the veggies are tender to choice. Fold within the spinach and take off warmth.

chickpeas being cooked in pumpkin gravy for making curry


Add a great sprint of lime juice, and a few pepper flakes for garnish, and serve with rice, or different cooked grains.

pumpkin chickpea curry being sprinkled with fresh herbs before serving

overhead shot of a skillet with pumpkin chickpea curry

HOW TO STORE THIS CURRY:

Leftovers will be saved in an hermetic container within the fridge for as much as 4days. You may also freeze this for as much as 3 months.



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