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.
The 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.
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!
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.
Ingredients
- 2 Cups Butternut Pumpkin
- 1 tbsp Oil
- 1 Onion Sliced
- 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
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Here are some more Vegan Curry Recipes for you!
Easy Mushroom Masala
Easy Pindi Channa – Chickpeas in dry spices
Easy Vegan Potato Curry
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