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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.
Course Main Course
Cuisine Indian
Keyword Chickpea & Cauliflower Pumpkin Curry
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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)

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