Pumpkin curry with chickpeas
A rich, aromatic pumpkin curry with chickpeas and beans, served with rice for a comforting, flavorful vegetarian meal.
Updated : 02 September, 2025
Easy
About 20 min.
Ingredients
3 tablespoon
Vegetable oil
1 tablespoon
Cumin
12
Cardamom
1 teaspoon
Curry paste
2
Onion
5
Garlic
chunk
Ginger
2 teaspoon
Curcuma
1 teaspoon
Ground cumin
2 tablespoon
Ground coriander
1 liter
Vegetable broth
1 kilograms
Pumpkin
250 milliliters
Coconut milk
600 grams
Chickpeas
200 grams
Green bean
400 grams
Rice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the oil in a large saucepan over high heat and add the cumin seeds, cardamom, stirring for about 30 seconds.
Step 2
Reduce the heat to medium and add the chopped onions, cooking for 8 minutes until softened and lightly browned.
Step 3
Stir in the grated garlic and ginger and cook for 2 minutes. Lower the heat slightly, mix in the ground spices, and cook for 1 minute, stirring constantly.
Step 4
Pour in the vegetable stock and bring to a boil, then add the pumpkin pieces. Reduce the heat and simmer for 15 minutes. Stir in the coconut milk, chickpeas, and beans, cooking for 10-15 minutes until the sauce has thickened slightly.
Step 5
Meanwhile, heat the rice according to packet instructions. Serve the curry in warm bowls with the rice and a fresh salad on the side if desired.