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Creamy, spicy, and comforting, this Thai pumpkin Chickpea curry is a bowl full of deliciousness. Easy to prepare, this Thai pumpkin Chickpea curry is the perfect vegan meal for chilly fall evenings. I love how easy it is to feed a crowd with this one-pot meal. Serve this with rice, quinoa, or just by itself. Overall, this curry is super addictive and finger-licking good.
We are officially in the fall season, known as pumpkin season. The cold nip in the air and color-changing scenery make it beautiful. I love the fall season, and it's best to celebrate the season with a comforting bowl of pumpkin curry.
Don't you agree? You will love it if you are a pumpkin curry fan.
Most of us look for ways to make dinner time exciting and nourishing at the same time. So for those busy weekdays or lazy weekends, this easy one-pot pumpkin curry is a blessing.
What Ingredients are Needed for Thai Pumpkin Chickpea Curry?
Pumpkin- I have used pumpkin in the recipe. However, butternut squash can be used easily in this recipe as well. Peel the skin and chop it into big pieces to use it.
Canned Chickpeas/Boiled al dente Chickpeas- Chickpeas add texture to this curry. I love how handy using a few chickpeas to get the desired consistency and nourishment is. They are powerhouses of protein.
Red Pepper/Colored Pepper- Red pepper adds crunch and freshness to the curry. I like to use red colored pepper. However, you can certainly use any other color.
Coconut Milk- Thick coconut milk is suitable for this curry. If you use thin milk, your curry will be runny and not taste rich.
Red Curry Paste- I will share my homemade red curry paste recipe. However, store-bought ones are just fine.
Oil- I have used avocado oil.
Garlic- Minced garlic results in a great flavor.
Soy Sauce- Dark soy sauce adds an umami flavor to the curry.
Salt and Sugar- to balance out the flavor
Lime Juice- A little lime juice makes it fresh and delicious.
How to Make Thai Pumpkin Chickpea Curry in the Instant Pot-
Making a simple one-pot meal in the instant pot is easy, convenient, and hands-free. You don't need to supervise it, so it is excellent for busy weeknights.
Turn the Instant pot on the saute mode, and when it displays hot, add oil to it. Saute minced garlic and Thai red curry paste for a couple of minutes. Then, add pumpkin pieces, and let them caramelize for a few minutes. Check for any burning or dark brown spots. If they start to come, scrape them with a spatula.
Add coconut milk, chickpeas, and red pepper flakes at this time. Furthermore, add a little bit of water, and put it on the lid. Turn the vent to seal in position. Cancel saute mode and cook on high pressure for 3 minutes. Let the pressure release naturally.
Remove the lid, stir it carefully, and add sliced peppers. Sprinkle some lime juice on it. Taste the curry and adjust the seasoning if needed. Remove curry into a serving bowl. It goes well with rice, millet, or any bowl; you can also have it as soup.
How to Make Thai Pumpkin Chickpea Curry on the Stove Top/In a Pot
Take a heavy bottom pan and heat the oil in it. Add minced garlic and Thai curry paste, and saute for some time. Add soy sauce, sugar, salt, and pumpkin to it. Stir it around for a couple of minutes till the pumpkin looks caramelized.
Add coconut milk, water, red pepper flakes, and chickpeas. Cook on slow-medium flame after it comes to a slight boil. Stir in between to prevent overflowing. After it looks done, add peppers and lime juice. After a taste, stir it once more and remove it from a serving platter.
Enjoy the Thai pumpkin curry with a side of your choice.
You May Also Want to Check Out These Other Thai Recipes-
Thai Pumpkin Chickpea Curry
- 2 Cups Cubed Pumpkin
- 1 Cup Canned Chickpeas
- 1 Cup Sliced Red Pepper
- 1 Tbsp Thai Red Curry Paste
- 1 Tbsp Oil
- 1 Tsp Minced Garlic
- 2 Tsp Soy Sauce
- 1 Tsp Sugar
- ⅛ Tsp Salt
- ¼ Tsp Red Pepper Flakes (Optional)
- 1 Tbsp Lime Juice
- 1 14-15 oz Thick Coconut Milk
Making on a Stovetop
- Take a pan. Heat the oil over medium heat. Add minced garlic to it and saute it till it turns golden (not brown).
- Add red curry paste, soy sauce, salt and sugar to it. Stir it a few times and mix pumpkin in the pan.
- Cook till the pumpkin looks caramelized. Add chickpeas and coconut milk to the pan.
- Mix them and add 1 cup of water to it. Add sliced red pepper, red pepper flakes and cook the curry till it reaches the consistency of your liking.
- Remove the pan and taste the seasoning. Adjust the seasoning if you want.
- Sprinkle the lime juice and serve with rice or any grain.
How to Cook in an Instant Pot
- Switch on the Instant Pot and turn the saute mode on.
- When it displays hot, heat oil in it and add minced garlic. Saute till the garlic looks golden.
- Add red curry paste, soy sauce, salt and sugar to the Instant pot and stir for a couple of minutes.
- Mix pumpkin in at this time and cook till it looks a little caramelized. Make sure it doesn't stick to the bottom.
- At this time add coconut milk, chickpeas, water, and pepper flakes.
- Stir it once and cover with the lid.
- Cancel the saute button and cook on high pressure for 3 minutes.
- Let the pressure release naturally. Add sliced red pepper to the curry.
- Remove the lid and stir it once. Taste the seasoning.
- Add lime juice and serve with any grain or rice of your choice.
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