Pumpkin and Chickpea Peanut Curry

plate full of chickpeas and sliced red peppers in a creamy mustard sauce.

By: Chef Asha Gomez



4 tablespoons green peanut oil

3 teaspoons turmeric powder

1 medium yellow onion sliced

I inch ginger julienned

4 cloves garlic thinly sliced

1 Serrano  pepper split in two

2 cups canned chickpeas

2 cup roasted pumpkin

1 red bell pepper sliced

1/4 cup raw peanuts

1 1/2 cups coconut milk

For the tempered oil

2 tablespoons green peanut oil

2 teaspoons cumin seeds

1 teaspoon mustard seeds

2 sprigs of curry leaves


Heat a pan on medium-high, add the oil. Add the turmeric powder, onions, ginger, garlic, serrano pepper, curry leaves and sauté for 3 minutes till the onions are almost a golden brown. Add the chickpeas and 1/2 cup of water and let it cook for 10 minutes. Add salt to taste.

In the meantime blend the peanuts and coconut milk in a blender to a creamy consistency. Pour the coconut milk and peanut sauce into the pan, stir well.

Lower the flame and cook for another 10 mins. Add the roasted pumpkin and bell peppers. Mix well.

Meanwhile heat a small sauté pan at a medium head, add two tablespoons of green peanut oil, add the cumin seeds, mustard seeds, and curry leaves. As soon as the mustard seeds pop, pour the tempered oil on top of the pumpkin chickpea and peanut curry. Remove the curry from the flame and serve warm over steamed rice.

Related recipes

Fast and easy to do

Discover more recipes