Pumpkin Chana Curry


Pumpkin Chana Curry

Healthy, hearty, and comforting Pumpkin Chana Curry that is spiced to perfection!

You can prepare it in your stovetop or electric pressure cooker (like an Instant Pot). Cooking it in a pan won’t have the same rich and vibrant flavors, so we recommend you pressure-cook it.

Note: Chana = Brown chickpeas, or Bengal Gram. 🙂

Let’s go!

Pumpkin Chana Curry
5 from 1 vote

Pumpkin Chana Curry

Easy and delicious pumpkin chana curry recipe by Veganbell.
Pin Recipe
Course -Dinner
Cuisine -Indian
Keyword -chana curry, pumpkin chana curry, pumpkin curry
Prep Time -10 minutes
Cook Time -30 minutes
Total Time -40 minutes
Servings -3 people
Calories -342kcal
Author -Veganbell

Recipe Video


  • 1 cup kala chana (aka Bengal Gram / Brown Chickpeas)
  • 3 cups water (to soak)
  • 1 tablespoon olive oil
  • 4 cloves garlic (minced)
  • 1 inch ginger (minced)
  • 1 onion (sliced)
  • 14 oz. (400 gm.) pumpkin (sliced)
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • Salt
  • 2 tomatoes (chopped)
  • 1.5 cups water
  • 1 onion, freshly chopped (to garnish)
  • Cilantro, freshly chopped (to garnish)


  • In a large bowl, mix kala chana + 3 cups water. Soak overnight. Drain, rinse, and set aside.
  • Set a stovetop pressure cooker over medium heat. For electric pressure cooker, press SAUTE. Add oil. Once it's hot, add garlic + ginger + onion. Stir and saute until the onion is translucent.
  • Add kala chana. Stir and mix well. Cover with a lid (do not seal), and cook for 5 minutes, stirring occasionally.
  • Add pumpkin + turmeric powder + cumin powder + coriander powder + red chili powder + salt + tomatoes. Stir and mix well. Cover with a lid (do not seal), and cook for 6-8 minutes, stirring occasionally.
  • Add in 1.5 cups water and mix some more. Using a wooden spoon, scrape off any brown bits from the bottom of the cooker.
  • Time to pressure cook. Secure and seal the pressure cooker lid. For stovetop pressure cookers, cook over medium heat for 5-6 whistles. For electric pressure cookers, set the timer to 10 minutes. Make sure the pressure is released naturally (takes 10-15 minutes). 
  • Open the lid and mash the pumpkin using a potato masher. Add freshly chopped onion + cilantro, and stir.
  • Pumpkin chana curry is ready. Serve over rice, roti, or your fav flatbreads.


  1. Yellow Pumpkins tend to be sweeter than Green 'Japanese' Pumpkins. If you want a savory dish, we suggest you go with the green ones (like we have).


Sodium: 56 mg | Calcium: 190 mg | Vitamin C: 31.6 mg | Vitamin A: 12230 IU | Sugar: 9 g | Fiber: 5 g | Potassium: 1241 mg | Calories: 342 kcal | Fat: 8 g | Protein: 13 g | Carbohydrates: 56 g | Iron: 4.5 mg
Tried this recipe?Mention @itsveganbell or tag #veganbell!


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