Chickpea Pumpkin Curry

This fall, serve your family this nutritious and delicious curry made with simple ingredients. Pumpkin Chickpea curry is rich in antioxidants and vitamins. I am sure you’ll love the unique flavours and aroma of this curry.


  • 1 ½ pumpkin pieces cubed
  • ¾ cup chickpeas boiled 
  • ¼ cup chopped onions 
  • 2-3 green chillies slit
  • ½ tsp mustard seeds 
  • 1 inch ginger grated
  • Curry leaves
  • 1 cup coconut milk
  • 3-4 tbsp coconut oil (can substitute with other vegetable oil)
  • ½ tsp garam masala
  • 1 tsp corriander powder
  • pinch of turmeric
  • salt as per taste


  1. Peel the pumpkin and cut it into small cubes.
  2. Boil the chickpeas or you can use the canned chickpeas. If using canned chickpeas, wash them properly, save the brine which is also known as aquafaba and can be used for other recipes such as cookies. 
  3. Heat oil in a wok, add mustard seeds, curry leaves, chillies, ginger and saute for 2 mins. Then add onions, fry till translucent, then add pumpkin pieces and salt, let it cook till soft(see pic1).
  4. Add chickpeas (see pic2), then coconut milk and add rest of the spices. let it cook for 5 mins.
  5. Serve hot with steamed rice.

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