Pumpkin Chana Curry


Pumpkin Chana Curry

Pumpkin Chana Curry

Healthy, hearty and comforting pumpkin chana (aka Bengal Gram / Brown Chickpeas) 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 I recommend you pressure-cook it.

Pumpkin Chana Curry

The ingredients are fairly simple. I almost always use classical Indian spices in my curries (turmeric powder, cumin powder, coriander powder, red chili powder), and they never fail to amaze me.

Off topic, but I’m saddened by the fact that Kala Chana isn’t as quite popular as Safed Chana (White Chickpeas). They’re equally delicious and so versatile. 🙁

Pumpkin Chana Curry

Sauteeing chana and spices prior to pressure cooking yields a great flavor to the dish.

Pumpkin Chana Curry

I love throwing in some freshly chopped red onion + cilantro at the end. The crunchy + juicy onions fine tune this recipe into a different level (I have no idea what that means!)

Pumpkin Chana Curry

This curry, like many other, tastes AWESOME with rice, rotis, or any flatbreads. Now let’s make one! 🙂

Pumpkin Chana Curry
4 from 3 votes

Pumpkin Chana Curry

Easy and delicious pumpkin chana curry recipe by Veganbell.

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 342 kcal
Author Veganbell


  • 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)


  1. In a large bowl, mix kala chana + 3 cups water. Soak overnight. Drain, rinse, and set aside.

  2. 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.

  3. Add kala chana. Stir and mix well. Cover with a lid (do not seal), and cook for 5 minutes, stirring occasionally.

  4. 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.

  5. 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.

  6. 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). 

  7. Open the lid and mash the pumpkin using a potato masher. Add freshly chopped onion + cilantro, and stir.

  8. Pumpkin chana curry is ready. Serve over rice, roti, or your fav flatbreads.

Recipe Video

Recipe Notes

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

Nutrition Facts
Pumpkin Chana Curry
Amount Per Serving (1 person)
Calories 342 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 56mg2%
Potassium 1241mg35%
Carbohydrates 56g19%
Fiber 5g21%
Sugar 9g10%
Protein 13g26%
Vitamin A 12230IU245%
Vitamin C 31.6mg38%
Calcium 190mg19%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.

If you enjoyed this recipe, check out the Vegan Butter Chicken I posted earlier. If you enjoy my blog, please check out my Instagram.

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  1. Pros:
    AMAZING flavor once we doubled the amount of spices. I think we might have even quadrupled, considering how much spice was there versus how much curry. We like to be punched in the mouth with flavor and found the original numbers way too low.
    Purée pumpkin was easily substituted for the real pumpkin.
    Canned chickpeas can also be easily substituted if necessary.

    If you think you’re going to get edible chickpeas from this cooking recipe, you’re wrong. We soaked them overnight, then cooked them in the pressure cooker exactly to directions, and they were barely edible. They could have easily soaked for two days and been cooked twice as long. They NEEDED to be soaked for two days and cooked for twice as long. Anyone who really knows about chickpeas should be doing this.

    We absolutely will be making it again, since the flavors were fabulous and it’s a very healthy and hearty fall dish. We just are going to be cooking the chickpeas properly this time instead of following this (literally) half-baked set of instructions.

    1. Hi Kelly. Thanks for your comment.

      1) The amount of spices you add is subjective. I personally wouldn’t enjoy the doubled or quadrupled spices as we have curries every other night here in India and that would make every curry taste the same. (I’ve had many people complain about the Paneer Tofu recipe as it was too spicy for them lol). But I totally understand your point.

      2) This recipe is from my granny (and really popular in Bengal) and I’ve jotted down the same cooking instructions that we’ve been making (and loving!) since ages. Overnight soaking always works. Soaking for 2 days makes the Chanas (brown chickpeas) pretty smelly. Even the toughest of Rajmas (kidney beans) can be comfortably soaked overnight. But even if they’re not soaked well, pressure-cooking should have helped. I would love to know what kind of pressure cooker you’re using. I use an average PSI pressure cooker (around 16 PSI) and it gets the job done all the time. It’s also important to note that the newer Chanas cook much faster than older ones. Also, the texture of chana will be like that of Chana Masala – chewy and bitable.

      I’m sorry you found the instructions “half-baked”. It takes me 2 days to post a recipe, and trust me, I wouldn’t publish anything I would find uncooked. Have a great day! 🙂