Warming pumpkin and chickpea vegan curry recipe

The best recipes are ones that you can make repeatedly, with exciting flavour combinations in each mouthful and packed with healthy nutrients. This hearty vegan chickpea and pumpkin curry is the perfect weekday option, utilising staple pantry ingredients and fresh groceries, it’s easy to whip up in just one hour, creating a warm and filling meal. 

This curry recipe is entirely vegan, but a crumble of feta cheese can help to bring the flavours out if you prefer a veggie option. The recipe can easily be adapted to meet your taste preferences, such as adding chilli to give a spicy kick or incorporating extra herbs and spices for a different flavour. However, if it’s your first time cooking this recipe we’d recommend keeping the base ingredients the same, join us as we discuss what you’ll need and walk you through the step-by-step cooking method.

Ingredients you’ll need:

Before we get started, we recommend having your ingredients on hand to make sure you have all of the components necessary to make this delicious pumpkin curry.

• 1 pumpkin (roughly 900g)

• 4 cm piece of ginger

• 4 shallots

• 4 cloves of garlic

• 1 fresh red chilli

• 1 bunch fresh coriander

• 1 tbsp garam masala

• 1 tbsp groundnut oil

• 1 teaspoon mustard seeds

• 20 curry leaves

• 1 teaspoon turmeric

• 1 x 400 g tin of chopped tomatoes

• 2 x 400 g tins of coconut milk

• 2 x 400 g tins of chickpeas

Health benefits of the delicious ingredients in this recipe:

This vegan curry recipe is packed full of foods that harness the power of natural ingredients making it a simple yet healthy meal. If we take a look at some of the components of this recipe more closely, you can decide whether you want to add to or remove the quantities of each to fit in with your wellness or dietary goals.

Garlic: 

Garlic is a nutrient-rich ingredient, providing a source of manganese, vitamin C, and vitamin B6. It can help to reduce blood pressure, fight against a cold, and improve cholesterol levels. Additionally, it is also a great source of fibre to aid the digestive system and contains many antioxidants which work to eliminate damaging free radicals from the body. 

Red Chilli:

Chillies aren’t for everyone due to their spicy taste, but if you can stomach them they do provide lots of health benefits as they’re a fantastic source of various vitamins and minerals including vitamin C, vitamin A, and copper. This means that they are full of antioxidants, more so than green chillies, which help fight off harmful free radicals in the body.

Turmeric:

Turmeric is a powerful natural anti-inflammatory and antioxidant spice, which makes it a great choice for many people with chronic illnesses that are complicated by long-term inflammation such as gastritis, arthritis, and inflammatory bowel disease. To reap these benefits and experience a great flavour, we recommend using the Just Naturals organic ground turmeric.

Organic turmeric 40g £1.99

Pumpkin:

Like the other ingredients, pumpkin is full of vitamins, minerals, and antioxidants that can help to boost your immune system. It is also low in calories so is a good option for those on a calorie-controlled diet.

Chickpeas:

Chickpeas are another great source of nutrients and include minerals such as iron, zinc, and magnesium, however, they’re also packed with protein which is essential for muscle growth and recovery. Protein is also what keeps you feeling full, so you’ll be left feeling satisfied and less likely to snack after eating a hearty chickpea curry. The Biona organic chickpeas are a perfect choice for any recipe, offering a great texture and plenty of natural health benefits.

Biona Organic Chickpeas 400g £ 1.49

How to make chickpea and coconut curry:

A tasty curry is a staple dish in any household, perfect for lunch or dinner and packed full of tasty nutrients. A go-to meal, this veggie curry recipe is easy to recreate when following our useful step-by-step process.

Step 1: The first step is to prepare your ingredients. Start by carefully chopping the pumpkin up into bite-size chunks and cut the ginger into matchsticks. Chop the red chilli into rings, and set some aside for garnish.

Step 2:  Separate the coriander leaves from their stalks and finely chop each. Do not mix them as the stalks will be used in the sauce and the leaves will be used as a garnish. Then, crush or finely chop the garlic. Then drain and rinse your chickpeas and set aside.

Step 3: Add 1 tablespoon of ground nut oil into a large saucepan or wok on high heat, and add in the ginger, garlic, red chilli and shallots before reducing to medium heat. Cook until golden, making sure to stir occasionally.

NB: if you don’t have ground nut oil you can substitute this for peanut oil or sunflower oil.

Step 4:  Add the mustard seeds, curry leaves, and coriander stalks into the pan and fry until the curry leaves go crispy. 

Step 5: Add the turmeric, garam masala, tomatoes and coconut milk and bring this mixture to the boil, then add the pumpkin and chickpeas. 

Step 6: Reduce to low heat, cover with a lid and simmer for 45 minutes. This will help the pumpkin to soften and the flavours to develop. Check occasionally and if the mixture starts to look too dry, add a splash of water or vegetable stock and stir.

Step 7: After the 45 minutes have passed, take off the lid and leave the curry to cook for a further 15 minutes. This will help to thicken the sauce, creating a sumptuous flavour and creamy texture.

Step 8: Plate up the curry and scatter the coriander leaves on top. If you’re using feta cheese you can now crumble this and scatter alongside the coriander.

Vegan curry serving suggestions

There are lots of tasty options that can accompany this dish, but to keep it vegan we would recommend serving with organic white basmati rice and vegan naan bread. If you’re hosting dinner guests and have plenty of time to prepare, you could opt for side dishes such as vegetable samosas, pakora, and small helpings of lentil daals or other classic Indian dishes like aloo gobi. 

Alternatively, if you have leftover chickpeas, roasting them in paprika or other spices can make a tasty crispy snack, perfect for serving as a starter or part of a banquet. Simply plate them up alongside poppadoms and rotis with a selection of dips or mango chutney.

Organic Basmati White Rice 500g £3.29

Can I freeze my leftover vegan curry?

The great news about this curry is that it freezes very well, making it ideal for batch cooking or reheating after a long day. Simply place any remaining leftovers into freezable tubs and wait for them to cool before placing them in the freezer. Once they’re in the freezer make sure to eat them within 1 month for the best flavour. 

To reheat your curry, you can place it in the microwave for around 4-5 minutes, stirring halfway through, or place it in a saucepan and gently heat it. Whilst you can also freeze rice, we’d suggest cooking it from fresh to keep a decadent texture and taste. Ensure ingredients are heated thoroughly and are piping hot before serving.

Tips for success when cooking: 

This delicious veggie curry is easy enough to make and leaves plenty of room for culinary creativity. We encourage you to adapt the recipe as you see fit, although there are a few tips that you should abide by to ensure that your meal is a success. 

1. Follow the cooking times 

It can be tempting to rush a recipe but in doing so your vegetables may not cook properly or the textures of your curry sauce may not be quite right. 

2. Don’t use light coconut milk 

This mistake is quite common, with many assuming that using the light coconut will make no difference to the end product. This is true for the taste, but using light coconut milk will alter the texture and your curry will not be as creamy and rich as it should be. We recommend using the Biona organic coconut milk to give a great taste and texture to your curry.

Biona Organic Coconut Milk 400ML £2.29

3. Don’t substitute pumpkin for pumpkin puree

Pumpkin puree can be quite sweet and it will not offer the same taste or texture as fresh pumpkin. However, if this doesn’t bother you, substituting it can offer a creamier and thicker texture to your curry.

Embrace your culinary creativity with Planet Organic

Having a variety of cooking ingredients in your arsenal can make a huge difference to your meal times. At Planet Organic, we stock a wide range of herbs and spices, as well as exciting oils and vinegars, allowing you to create new recipes or enhance existing ones. Shop the full collection of food and drink to find the missing ingredients in your collection.