Pumpkin Chickpeas Curry

Make this unique combination of Pumpkin and chickpeas this afternoon. You can add some fish or tofu to this recipe for extra protein, but it is excellent as is. It does not need much more than fragrant brown rice or Roti and some cooked greens to make an excellent meal.
Pumpkin Chickpeas Curry

YIELD –3-4 servings


Chickpeas - 1 cup (boiled)
Pumpkin - 1 cup chopped
Onion - 1 small finely chopped
Tomato - 1 small chopped
Ginger Garlic Paste - 1 tsp
Curd - 2 tsp
Curry powder - 1 tsp
Coconut  - 1 tsp grated
Sesame Seeds - 1 tsp
Chili Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Cumin - 1 tsp
Salt as per taste
Light soya sauce - 1/2 tsp
Oil - 2 tsp


  1. Heat the oil in a frying pan, add cumin seeds, onion and ginger garlic paste. Saute.
  2. Add chopped pumpkin with salt, turmeric powder, chilli powder and curry powder.
  3. Once pumpkin is cooked well and tender; add tomato, chickpeas and mix well. Cook for 2-3 mins.
  4. Now add curd, coconut, sesame seeds and soya sauce. Add water to adjust gravy consistency.  Cook more for 4-5 mins.
  5. Garnish with sesame seeds and Serve hot with your choice of Roti Paratha or Rice.

NOTE: To make a authentic Thai taste you can add red thai chilli and replace curd and grated coconut with coconut milk.



Google Analytics Alternative