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Home » Instant Pot Recipes » Chickpea & Cauliflower Pumpkin Curry| Instant Pot & Stove Top

Chickpea & Cauliflower Pumpkin Curry| Instant Pot & Stove Top

15 · Feb 25, 2019 · 5 Comments

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Chickpea & Cauliflower Pumpkin Curry is a super Delicious Vegan, Paleo and whole30 approved Curry which can be easily frozen and is also great for meal preps.It can be easily made in an instant pot and on a stove top.

What is Pumpkin Chickpea Curry

Pumpkin chickpea curry is made with pressure cooked and pureed pumpkin, tomatoes and onions.The resulting gravy is silky smooth and delectably sweet and spicy.

This is a kind of sauce that you should make and stock your fridge with.That way you can have the dinner on the table in less than 15 minutes.

Dietary Details of Pumpkin Chickpea Curry

This is a low carb Gluten Free Curry.It’s a meal on it’s own.

It’s such great way to eat your veggies and enjoy them too! It’s unbelievable but this curry is – Vegan & Dairy Free.If you skip the chickpeas then it’s Paleo and Whole30 approved too!!

This Chickpea & Cauliflower Pumpkin Curry can be customised to no end! You can easily mix and match the veggies to create your own signature curry.Add peas or corn or tofu to this to give it your personal twist!

How to cook Chickpea in Instant Pot

About the Chickpeas.We Indians(atleast the ones in India) literally never buy canned chickpeas.It’s very common to cook the dried beans on our own.

The best way to cook them is to soak them over night and pressure cook them the next day.I have graduated from pressure cooking them in normal cooker to my trusty Instant Pot.That way I can do the soaking and cooking all in one pot by delaying the cooking. Though, if you have forgot to soak the chickpeas, you leave them in very hot water for one hour for the same kind of results.

Chickpea & Cauliflower Pumpkin Curry

Chickpea & Cauliflower Pumpkin Curry -Vegan, Paleo and whole30 approved dish,made in Instant pot or stove top,easily frozen and great for meal preps.
4 from 14 votes
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Indian
Keyword: Chickpea & Cauliflower Pumpkin Curry
Servings: 4
Calories: 263kcal

Ingredients

  • 2 Cups Butternut Pumpkin
  • 1 tbsp Oil
  • 1 Onion – sliced
  • 1 medium Tomato -diced
  • 1/2 Cauliflower Florets(About 2 Cups)
  • 1 cup Cooked Chickpeas(Canned or boiled at home)
  • Salt to Taste

Curry Powder(if store bought ,use 1 Tbsp Curry Powder)

  • 1 tbsp Coriander powder
  • 1 tsp Cumin Powder
  • 1/2 tsp Turmeric
  • 1 tsp Chilli Powder

Instructions

Instant Pot Method

  • Add roughly chopped pumpkin, onions and tomato in the pot with 1 Cup water to the inner pot.Pressure Cook for 6 minutes  in sealing position.Let the pressure escape naturally.Puree this with immersion blender or in a food processor, once its cool.
  • Clean the pot out.Heat the pot in SAUTE position.Add oil and the cauliflower. Sauté  till it starts turning golden brown, about 15 minutes.
  • Add  in the cooked chickpeas.If using canned chickpeas, discard the liquid and only add the chickpeas.
  • Sprinkle the Curry Powder.Mix Well.Add the Pureed pressure cooked Pumpkin,tomato and onion puree.
  • Bring to boil.Add more water if needed to thin out the gravy.Season with salt.
  • Garnish with Coriander.Serve hot with Chapattis or Rice.

Stove Pot Method

  • Add roughly chopped pumpkin, onions and tomato in the pot with 1 Cup water.Cook covered till soft.Alternatively, pressure cook it for 2 whistles.Puree this with immersion blender or in a food processor.
  • Heat a pan.Add oil and the cauliflower. Sauté them till they start turning golden brown, about 15 minutes on medium-high flame.
  • Add in the cooked chickpeas.If using canned chickpeas, discard the liquid and only add the chickpeas.
  • Sprinkle the Curry Powder.Mix Well.Add the Pureed pressure cooked Pumpkin,tomato and onion puree.
  • Bring to boil.Add more water if needed to thin out the gravy.Season with salt.
  • Garnish with Coriander.Serve hot with Chapattis or Rice.

Nutrition

Calories: 263kcal | Carbohydrates: 44g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 33mg | Potassium: 853mg | Fiber: 12g | Sugar: 8g | Vitamin A: 7450IU | Vitamin C: 55.3mg | Calcium: 100mg | Iron: 4mg
263
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4 from 14 votes
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Aloo Tamatar Sabzi – North indian Potato curry
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Instant Pot Recipes chickpeas, curry, easy, Indian, Pumpkin, vegan, vegetarian

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