Pumpkin, Sweet Potato And Chickpeas With Coconut Milk

5 from 2 votes

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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Served AsDinner, Lunch
Servings 4


  • 1 cup cubed sweet potato
  • 1 cup cubed pumpkin
  • 1 cup boiled chickpes
  • 1 medium sized onion
  • 1 inch ginger finely chopped
  • 2 garlic cloves finely minced
  • 1 cup coconut milk
  • 2 cloves
  • 2 bay leaves
  • 2 pinch turmeric
  • 1/4 teaspoon red chili powder /paprika
  • 1/4 teaspoon coriander powder
  • 1/2 teaspoon Salt adjust as per taste
  • 2 teaspoon 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 !


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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5 from 2 votes

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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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