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

FAQs

What is chickpea curry made of? ›

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. Make it authentic coconut chickpea curry by following my recipe notes below.

This chickpea curry can last in the fridge for up to 5 days. You can store it in the freezer (without rice) for 3-6 months. It reheats really well in the microwave or on the stove.

On the off chance that you have some leftovers, you can store them in the fridge for a few days. Once the curry has cooled down, transfer it to a container with a lid. You can reheat the dish on the stove over medium to low heat or in the microwave in 30-second intervals until it has reached the desired temperature.

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.

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.

Coconut Chickpea Curry Meal Prep Reheating Instructions

To reheat, place the curry in a pan over medium heat and slowly mix it until nice and hot. Alternatively, reheat in a microwave in bursts. This is the better option, as the curry is already integrated with the rice in the meal prep container.

If you store it in an airtight food storage container, chickpea flour has a shelf life of approximately six months. If it's stored in the refrigerator or freezer, chickpea flour will stay fresh for about one to two years.

TO REHEAT: Gently rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. TO FREEZE: You can freeze chickpea curry. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Use a slurry.

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.

What is a good substitute for chickpeas in curry? ›

Diced tempeh, roasted cauliflower, lentils, and firmer white beans (such as cannellini) can all work great in a soup or curry depending on the other flavors and textures. I recommend you consider the texture, flavor, and nutrition you are looking for in your soup, stew, or curry to help make the choice.

The chickpea or chick pea is a legume of the plant family Fabaceae, subfamily Faboideae. The plant is grown for its nutritious seeds. Its seeds are high in protein and fiber. Other names for chickpeas are gram, Bengal gram, garbanzo, garbanzo bean, and Egyptian pea.

Chana masala (also chole masala, or chole) is a chickpea curry originating in the Indian subcontinent. It is a staple dish in North Indian cuisine.

A member of the legume family, chickpeas have a delicious nutty taste, creamy texture and are extremely nutritious. Slightly bigger in size than a pea, chickpeas may be tiny but are certainly well-deserving of their superfood status, being packed full of nutrients and health benefits.

Chole (chickpea curry or chana masala) (1 cup) contains 26g total carbs, 19.6g net carbs, 6.2g fat, 6.8g protein, and 179 calories.