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Vegan Pumpkin & Chickpea Curry


According to Ayurveda, this millenary traditional Indian medicine, winter time is related to the Vata Dosha. Each Dosha (nature, energy or constitution) has its particular characteristics. Vata is cold, airy, dry and active. So winter time aggravates the Vata energy in our constitution. In Ayurveda it's believed that in order to balance an energy you need it to feed it with the opposite energy. So that's why winters call for warming, grounding and moist foods. That's why curries are the perfect winter meal, not only for its consistency and warming nature but also all the spices in it add to the heating effect of this meal. So let's get to it!


WHAT YOU NEED - serves 4


1 can chickpeas

1 can coconut milk

1 can chopped tomatoes

1 small size butter squash pumpkin

1 white onion, diced

2 garlic cloves, diced

1 square vegetable stock

1 tbsp curry powder

1 tbsp fresh grated ginger

1 tbsp cumin seeds

1 tbsp cumin powder

2 cups basmati rice

Coconut oil to cook

Salt & Pepper to taste

Coriander and lime wedges to serve


HOW TO


Deseed the pumpkin and cut it into medium sized cubes. Drizzle with coconut oil, salt and pepper and bake it in the oven at 200 degrees for about 30 minutes or until golden brown on the edges. In the meantime fry the onion and garlic in a deep pot. Then add the water, canned chopped tomatoes, vegetable stock, cumin powder, curry powder, grated ginger and finally the pumpkin when ready. Let it simmer for around 15 minutes, then add the coconut mil and simmer for another 5 minutes. Turn the stove off and let it sit while you prepare the rice.


For the rice just add some coconut oil and the cumin seeds into a pot. Let the cumin seeds fry for about two minutes, then add the rice and salt. Stir it for a bit until all the rice is coated with the oil. Add enough water to cover the rice plus one centimetre over. Cover it and let it cook.


Serve it with lots of chopped coriander and a squeeze of lime on top. Enjoy!


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