What is the secret to curry?

Slow-cooking your curry can make all the difference. Since onions form the base of most curries, getting them right is crucial. Anjum Anand suggests cooking them slowly, until soft, then increasing the heat to colour them. 'The deeper their colour, the more flavour,' says.

What does chickpea curry contain?

About Chickpea Curry Coconut Chickpea Curry is a simple & fast one pot Indian dish of curried chickpeas made with coconut milk, tomatoes and store-bought ground spices . That said, you can absolutely change up some of the flavors of this beautiful curry.

What are the 5 spices in a curry?

The Essential Five Spices are: Cumin seeds. Coriander seeds. Black mustard seeds. Cayenne pepper. Turmeric.

What makes curry taste better?

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric . Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

How to make chickpea curry thicker?

Mix cornstarch, tapioca starch, or arrowroot with cold water or a cup of liquid from the curry sauce to make a slurry . Add this at the end of the cooking process—the sauce should thicken as soon as it returns to a boil.

Why is my chickpea curry bitter?

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish . You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.

Why do vegans eat chickpeas?

Chickpeas, also known as garbanzo beans, are another top source of vegan protein, b vitamins and zinc (important for vegans and vegetarians). Chickpeas have a low glycaemic index, allowing for a slow release of carbohydrates and prevent a spike in blood sugar levels .

How do restaurants make curry so creamy?

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products . Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

What gives curry its kick?

Hot Tip #4 (Spicy) Add a real kick to your curry by tempering mustard seeds, crushed red chillies, and curry leaves . Add this mixture to your dish at the very end to create a sizzle in your sauce. These spices are guaranteed to leave you feeling hot, hot, hot!

How do you make curry taste like a restaurant?

Simple suggestions for restaurant good quality curries: Fry your onions till they are golden brown. Fry your spices but don't burn them. ... Use good quality spices. ... Seasoning. ... Use fatty yoghurt (greek style works) in curries to make them richer. ... Patience. ... Use a neutral vegetable oil. ... Experiment. Jun 24, 2018

What makes Indian curry unique?

More specifically, many Indian recipes contain cayenne , the basis of curry powder that is in just about any Indian curry. And when a dish contains cayenne, the researchers found, it's unlikely to have other ingredients that share similar flavors.

Pumpkin Chickpea Curry (vegan, easy recipe) (2024)

Published on 23. October 2018 46 Comments

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This creamy vegan Pumpkin Chickpea Curry with Spinach is the perfect comfort food with the best flavor! It makes a quick and easy meal, that is healthy and ready in less than 25 minutes.

There’s nothing quite like a bowl of warming, creamy and delicious curry on a cozy day, right? Since pumpkin season has started, I love adding this healthy vegetable to any meals. Not only it tastes delicious as an ingredient for pasta dishes, such as my vegan Pumpkin Mac and Cheese or my Lentil Pasta with creamy Coconut Sauce but also in addition to rice. I‘m absolutely addicted to my creamy Vegan Pumpkin Risotto lately, but this vegan Pumpkin Chickpea Curry definitely hits the spot! It tastes so creamy dreamy and delicious that you want to eat it over and over again!

Vegan Pumpkin Chickpea Curry – Ready in 25 minutes!

The best thing about this recipe is that it’s very easy to make. You need only a few simple ingredients, and it’s ready to serve in 25 minutes or less. I added garlic, onions, pumpkin, coconut milk, chickpeas, and spinach. Anyways, there’s no rule, so feel free to add any vegetables you like! I think it’s always good to add some extra healthy veggies, such as eggplants, zucchini, carrots, tomatoes, peppers, mushrooms, etc.

Make this Curry with Sweet Potatoes

If pumpkin is not in season or available where you live, you could also swap to squash or sweet potatoes. I’ve already made this curry with sweet potato, and it was absolutely delicious! The cooking time is the same, depends a bit on the size of the sweet potato chunks. The smaller you cut your vegetables, the faster they’ll get soft while cooking. Also consider, the longer you cook your curry, the more liquid evaporates, so it thickens and you may need adding some water.

Serve your curry with rice or other grains

You can serve this vegan Pumpkin Chickpea Curry with rice, like I usually do, or serve it with couscous, bulgur, potatoes, corn grits (polenta) or potatoes. It also tastes good with freshly baked bread, such as flatbread, sourdough bread or baguette, or other side dishes.

I hope you guys will love this vegan Pumpkin Curry as much as I do. It is:

Gluten-free
Dairy-free
Healthy
Creamy
Satisfying
Flavorful
Rich in plant-based protein from chickpeas
Easy to make
The best comfort food!

The perfect meal-prep recipe

If you’re looking for a quick and easy meal-prep recipe, this Pumpkin Chickpea Curry is just perfect! You can cook more and store it in a sealed food box in the fridge for the next day to take to work or university or school or just to enjoy a fast precooked lunch or dinner at home. It lasts for up to 5 days in the fridge, but this Curry also freezes well. I think it’s always great to have some prepared delicious homemade meals in stock, just for the case if you don’t have much time or if you’re too lazy to cook.

If you try this easy vegan Pumpkin Chickpea Curry recipe, feel free to leave me a comment and a star rating! And if you share a photo of your delicious dish on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Happy cooking! 🙂

Author: Bianca Zapatka

This creamy vegan Pumpkin Chickpea Curry with Spinach is the perfect comfort food with the best flavor! It makes a quick and easy meal, that is healthy and ready in less than 25 minutes.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Ingredients

Pumpkin Chickpea Curry:

1 tbsp coconut oil
2-3 garlic cloves minced
1 small piece of fresh ginger minced
1 red onion diced
2 tbsp yellow curry powder or curry paste
½ Hokkaido Pumpkin (about 600 g) chopped into chunks
5 oz fresh spinach 150 g
1x14 oz can chickpeas 265 g rinsed & drained
1 can coconut milk 400 ml
½ lemon juice
sea salt and pepper to taste

Topping (optional):

4 tbsp Cashew nuts
1-2 tbsp Sesame seeds

Side dish (of choice):

Cooked rice

Instructions

*Note: Watch the recipe video to see how to make this dish!

Heat the coconut oil in a pan or wok. Fry the pumpkin and onion for about 3 minutes, stirring occasionally.
Add garlic, ginger and curry powder and cook for about 1-2 minutes longer. Then add coconut milk, bring to a boil and simmer for 10 minutes over medium heat, stirring occasionally.
Add spinach and chickpeas and simmer for further 5 minutes until the spinach has wilted. Add a little water, if needed. Season with salt, pepper or chili to taste. Add a squeeze of fresh lemon or lime juice, if you like.
Serve your curry with rice (or other grains of choice) and top it with cashews and sesame seeds.*
Enjoy!

Notes

Optionally, you can toast the cashew nuts and sesame seeds in a pan without adding any oil until golden-brown and toasty.
Keep leftovers in an airtight container in the fridge for up to 5 days, or freeze for even longer.
The nutritional information is calculated for 1 Serving of 4, including toppings but without side dishes like rice.

Nutritions

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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