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Pumpkin Chana Curry

Name: Pumpkin Chana Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup Kala Chana (Bengal Gram / Brown Chickpeas); 3 cups Water, to soak; 1 tablespoon Olive Oil; 4 cloves Garlic, minced; 1 inch Ginger, minced; 1 Onion, sliced; 14 oz. / 400 gm. Pumpkin, sliced; 1/4 teaspoon Turmeric Powder; 1/2 teaspoon Cumin Powder; 1/2 teaspoon Coriander Powder; 1/2 teaspoon Red Chili Powder; Salt; 2 Tomatoes, chopped; 1.5 cups Water; 1 Onion, freshly chopped, to garnish; Cilantro, freshly chopped, to garnish

Pumpkin, chickpeas, and spices are pressure-cooked with tomatoes and garnished with onion.

Dinner

Indian

Gluten-Free

Soy-Free

Sugar-Free

Nut-Free

Introduction

This hearty Pumpkin Chana Curry features brown chickpeas (kala chana) and pumpkin, combining to create a protein-rich vegetarian dish that’s both nourishing and satisfying. Made with simple pantry staples and classic Indian spices like turmeric, cumin, and coriander, it delivers a flavorful, comforting meal.

The recipe is straightforward and efficient, relying on a pressure cooker to soften the chickpeas and pumpkin. This method not only saves time but also enhances the dish, as the pumpkin breaks down to form a naturally creamy, thick sauce that binds everything together.

One of the highlights of this curry is its delightful texture. The nutty, firm chickpeas contrast beautifully with the soft, mashed pumpkin. The flavors strike a perfect balance, blending the pumpkin’s natural sweetness with the chickpeas’ earthiness and the warm, aromatic spices. Fresh garnishes like onions and cilantro provide a crisp, vibrant finish.

Practical for everyday cooking or meal prep, the recipe requires minimal active effort once the chickpeas are soaked. It’s versatile enough to be prepared on a stovetop or in an electric pressure cooker, making it accessible for all home cooks.

This curry shines as a complete meal when paired with Indian bread or rice, offering a comforting option that’s especially inviting in colder weather. It also stores well, making it ideal for batch cooking and weekly meal planning.

Ingredients

1 cup Kala Chana (aka Bengal Gram / Brown Chickpeas)
3 cups Water, to soak
1 tablespoon Olive Oil
4 cloves Garlic, minced
1 inch Ginger, minced
1 Onion, sliced
14 oz. / 400 gm. Pumpkin, sliced
1/4 teaspoon Turmeric Powder
1/2 teaspoon Cumin Powder
1/2 teaspoon Coriander Powder
1/2 teaspoon Red Chili Powder
Salt
2 Tomatoes, chopped
1.5 cups Water
1 Onion, freshly chopped, to garnish
Cilantro, freshly chopped, to garnish

Instructions

Soak Chickpeas: Mix 1 cup kala chana with 3 cups water in a large bowl. Soak overnight or for at least 10 hours.
Drain and Rinse: Drain the soaked chickpeas, rinse thoroughly, and set aside.
Sauté Aromatics: Set a stovetop pressure cooker over medium heat (or use the SAUTE function on an electric pressure cooker). Add 1 tablespoon olive oil. Once hot, add 4 minced garlic cloves, 1 inch minced ginger, and 1 sliced onion. Stir and sauté until the onion turns translucent.
Add Chickpeas: Add the drained kala chana to the cooker. Stir and mix well. Cover with a lid (do not seal) and cook for 5 minutes, stirring occasionally.
Add Vegetables and Spices: Add 14 oz. / 400 gm. sliced pumpkin, 1/4 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon red chili powder, salt to taste, and 2 chopped tomatoes. Stir everything together. Cover with a lid (do not seal) and cook for 6-8 minutes, stirring occasionally.
Add Water and Scrape: Pour in 1.5 cups water. Stir and scrape any browned bits stuck to the bottom of the cooker using a wooden spoon.
Pressure Cook: Secure and seal the pressure cooker lid. For stovetop pressure cookers, cook over medium heat for 5-6 whistles. For electric pressure cookers, set the timer to 10 minutes. Allow the pressure to release naturally (about 10-15 minutes).
Mash and Garnish: Open the lid and mash the pumpkin with a potato masher until desired consistency is achieved. Stir in 1 freshly chopped onion and freshly chopped cilantro.
Serve: Serve the pumpkin chana curry over rice, roti, or your favorite flatbread.

Recipe Video

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Recipe Notes

Pumpkin Variety: Yellow pumpkins are sweeter, while green varieties (like Japanese Kabocha) have a nuttier, less sweet flavor. Choose based on your preference.
Chickpea Soaking: Ensure the Kala Chana is soaked overnight to soften them and reduce cooking time. Drained and rinsed chickpeas also improve texture and taste.
Pressure Cooker Tips: Scrape the bottom of the cooker after adding water to avoid the “burn” warning in electric pressure cookers.
Texture Adjustment: Mash the pumpkin after cooking to thicken the curry, or leave it as chunks if you prefer a chunkier texture.
Spice Level: Adjust the red chili powder to suit your spice tolerance.
Serving Suggestions: Best served with steamed rice, roti, or flatbreads. Leftovers can also be eaten on their own as a hearty stew.
Storage: The curry can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop or microwave, adding a splash of water if needed.

Frequently Asked Questions

Can I use regular chickpeas (garbanzo beans) instead?

Yes, you can substitute white chickpeas for brown chickpeas. However, white chickpeas have a softer texture and a milder flavor compared to kala chana. Adjust the cooking time as white chickpeas may cook faster, especially if using a pressure cooker. The overall taste of the curry will remain delicious, though slightly different.

Can I use canned chickpeas instead of dried ones?

Yes, canned chickpeas can be used for convenience. Reduce the pressure-cooking time to 6–8 minutes for stovetop or 4–5 minutes for electric pressure cookers.

What can I substitute for pumpkin?

Butternut squash or sweet potato are excellent substitutes if pumpkin is unavailable.

Can I make this recipe oil-free?

Yes, you can sauté the aromatics in water or vegetable broth instead of oil.

What if I don’t have a pressure cooker?

You can cook the curry on the stovetop in a regular pot, but the cooking time will be longer. Simmer the chickpeas for about 45–60 minutes or until tender, then follow the rest of the recipe.

How do I reduce the sweetness of yellow pumpkin?

Using green pumpkin varieties or adding a squeeze of lime or lemon juice at the end can balance the sweetness.

Can I incorporate more vegetables to the curry?

Absolutely! Carrots, spinach, or bell peppers can be added for extra nutrition and variety.

Is this recipe freezer-friendly?

Yes, it freezes well. Allow it to cool completely, then store it in an airtight container. Thaw overnight in the fridge and reheat before serving.