Pumpkin, Sweet Potato And Chickpeas With Coconut Milk

Pumpkin, Sweet Potato And Chickpeas With Coconut Milk - Plattershare - Recipes, food stories and food lovers

About Pumpkin, Sweet Potato And Chickpeas With Coconut Milk

Coconut milk is one of the staple ingredients used in vegan cooking. Aromatic, rich and mildly sweet, it is extremely versatile and can be used in numerous recipes. Coconut milk is used in many Indian curries for it adds a beautiful silken texture to the stews and gravies.
4.34 from 6 votes
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Recipe Time & More

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Served AsDinnerLunch
Servings - 4


  • 1 cup Sweet Potato cubed
  • 1 cup Pumpkin cubed
  • 1 cup Boiled Chickpes boiled chickpes
  • 1 Onion medium sized
  • 1 inch Ginger finely chopped
  • 2 cloves Garlic finely minced
  • 1 cup Coconut Milk
  • 2 cloves Cloves
  • 2 leaves Bay Leaves bay
  • 1 pinch Turmeric
  • 1/4 tsp Red Chili Powder or paprika paprika
  • 1/4 tsp Coriander Powder
  • 1/2 tsp Salt adjust as per taste, or as per taste
  • 2 tsp Oil


  • Heat the oil in a wok.
  • Add cloves and bay leaves and saute till fragrant .
  • Add the finely chopped onions. Saute till the onions turn translucent.
  • Next add the ginger and garlic. Cook for 2-3 mins stirring regularly to prevent ginger from sticking to the pan.
  • Add the powdered spices and cook for another 2 mins.
  • Add 2 cups of water and coconut milk to the wok. Bring to a boil, add the salt and then let it simmer gently till the pumpkin and sweet potatoes turn tender.
  • Adjust salt if required.
  • Garnish with fresh cilantro and serve !

Recipe Notes

Tomatoes are optional when it comes to this recipe. But if using, use about 2 tbsp tomato puree for the given set of measurements.

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4.34 from 6 votes

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.


4.34 from 6 votes

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