Creamy Coconut Pumpkin, Sweet Potato & Chickpea Curry

30 minutes

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Creamy Coconut Pumpkin, Sweet Potato & Chickpea Curry - Plattershare - Recipes, food stories and food lovers

4.34 from 6 votes
Indian

About Creamy Coconut Pumpkin, Sweet Potato & Chickpea Curry

This vibrant and flavorful vegan curry combines the sweetness of pumpkin and sweet potato with the heartiness of chickpeas, all simmered in a rich and creamy coconut milk broth. A perfect blend of warming spices creates a comforting and satisfying meal, ideal for a cozy weeknight dinner or a special occasion.
The recipe is easy to follow, even for beginner cooks, and offers a delicious and healthy alternative to traditional curries. The naturally sweet vegetables and creamy coconut milk provide a delightful balance of flavors, making this a dish you'll want to make again and again.
Prepare to be amazed by the depth of flavor and the satisfyingly creamy texture! This curry is naturally vegan and gluten-free, making it a perfect choice for various dietary needs.
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Recipe Time & More

Prep10 minutes
Cook20 minutes
Total30 minutes
Calories79 kcal
Serves4
Served AsDinnerLunch
Recipe TasteSaltySpicy

Ingredients
 

Vegetables

  • 1 medium Potato peeled and cubed, sweet
  • 1 medium Pumpkin and cubed, peeled, seeded
  • 1 cup Chickpea canned, drained and rinsed
  • 1 medium Onion finely chopped

Aromatics & Spices

Liquids & Others

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Instructions
 

Prepare the Aromatics

  • Heat oil in a large pot or Dutch oven over medium heat. Add cloves and bay leaves; sauté until fragrant, about 30 seconds. Add the chopped onion and sauté until translucent, about 5 minutes.

Add Spices and Vegetables

  • Add the minced ginger and garlic; cook for 2-3 minutes, stirring constantly. Stir in turmeric powder, red chili powder, and ground coriander; cook for another minute until fragrant.

Simmer the Curry

  • Add the cubed sweet potato and pumpkin. Stir to coat with the spices. Pour in the coconut milk and water. Bring to a boil, then reduce heat to low, cover, and simmer until the sweet potato and pumpkin are tender, about 20-25 minutes. Stir in the chickpeas during the last 5 minutes of cooking.

Season and Serve

  • Season with salt to taste. Garnish with fresh cilantro and serve hot with rice or naan bread.

Recipe Notes

Expert Tips

  • For a richer flavor, use full-fat coconut milk.
  • Adjust the amount of red chili powder to control the spice level to your preference.
  • Add a squeeze of lime juice at the end for a touch of brightness.
  • To make this a complete meal, serve it with cooked rice, quinoa, or naan bread.

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4.34 from 6 votes

Recipe Nutrition

Calories: 79kcalCarbohydrates: 11gProtein: 3gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 285mgFiber: 1gSugar: 4g

Sweta Biswal
Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

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4.34 from 6 votes

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