Pumpkin Chickpea Curry

Pumpkin Chickpea Curry

Pumpkin Chickpea Curry

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Diet Vegan, Vegetarian
Servings 4
Calories 574 kcal


  • 1 onion chopped
  • 2 garlic cloves chopped
  • cup pumpkin cubed
  • cup chickpeas cooked
  • cup vegetable stock
  • cup coconut milk
  • 2 tablespoons fresh cilantro finely chopped
  • ½ teaspoon ground cumin
  • 2 teaspoons curry powder
  • 1 teaspoon green curry paste optional
  • Salt
  • Olive oil
  • cup Basmati rice


  • Heat two tablespoons of olive oil in a sauté pan over medium heat. Sauté the onion and garlic.
  • If using green curry paste, stir in.
  • Add the pumpkin cubes and continue to sauté for five more minutes, stirring occasionally.
  • Add the chickpeas, the spices, the cilantro, the vegetable broth, and the coconut milk. Cook for 15 to 20 minutes over medium heat.
  • In a different pot, cook the basmati rice according to the package instructions.
  • Serve the chickpeas over rice, garnish with some chopped cilantro if desired.


If you don’t want to use canned chickpeas you can soak uncooked chickpeas in warm water with a teaspoon of salt the night before. Then cook them in a pressure cooker for 20 to 25 minutes on HIGH pressure.


Calories: 574kcalCarbohydrates: 86gProtein: 14gFat: 21gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 316mgPotassium: 715mgFiber: 8gSugar: 7gVitamin A: 4720IUVitamin C: 9mgCalcium: 99mgIron: 6mg
Food Group Vegetables
Keyword Healthy
Cooking Method Sauteing
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