A vegetarian curry cooked with chickpeas, mushrooms and pumpkin.

In this vegetarian recipe, you are going to be taking your regular chickpea and pumpkin curry and making it a wholesome healthy one-pot meal with more flavours.

Since button mushrooms go well with chickpeas and pumpkin, it makes sense to add them to this coconut milk-based curry.

Inspired by Indian vegetarian curry.

The recipe inspiration for this chickpea-pumpkin curry comes from Indian curries I’ve cooked at home.

With the consistency of a stew and the button mushrooms with its meaty texture, this vegetarian dish is a regular dinner option in my meal plans for the family.

So if you are wondering what to do tonight or planning your meals for the week, try this mixed vegetable curry for a change.

3  main carbs you can serve with the healthy vegetable curry.

• A bowl of rice.
• Any type of flatbread(naan, pita, roti, tortillas)
• Your favourite bread(regular white bread, baguette, etc.) 

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FAQ: About the VEGETARIAN CURRY

• How I served the mixed vegetable one-pot meal.
  • When you make this vegetarian/vegan dish, you’ll be making more than you need for a single meal.
  • Since I knew there would be extra, I transferred half of the portions to a foil container and froze it to serve on another day.  
  • Serve this saved portion of the mushroom, chickpea and pumpkin curry with rice.

• Can I replace canned chickpeas and mushrooms with fresh ingredients?
  • Yes, you can.
  • I’m using canned mushrooms and chickpeas as I want to make this curry a quick meal but you can use fresh ingredients as well.
  • If you are going to use fresh ingredients then you will need to soak the chickpeas overnight.

Utensils and appliances needed.

All you need to make this delicious vegan, vegetarian meal is a large pot.

More Vegetarian recipes

Easy canned button mushroom curry with gravy.

Oyster mushroom-green bean stir-fry.

Sri Lankan vegetarian chickpea curry.

recipe difficulty- little care is needed

Ingredients to make chickpea mushroom pumpkin curry.

Ingredients mentioned below use standard measuring cups and spoons.

3 tablespoons of oil
1 large onion finely sliced
4 garlic cloves minced
2 green chillies split in the middle
1-2 bay leaves
1-star anise
1/2 teaspoon turmeric powder
1 teaspoon unroasted curry powder(or make your own)
1 teaspoon red chilli flakes
1 cube vegetable stock
1 can of diced tomato(if you are using fresh tomatoes take 3 medium-sized, blitz it for 5 seconds and use).
250-300g pumpkin cut into 1-inch cubes
1 can of button mushrooms(cut them in half)
1 can of chickpeas
1 cup of water
1 tablespoon of honey(optional but a pinch of sweetness balances off the spices in this dish)
1/2 cup of thick coconut milk

chickpeas, mushroom pumpkin curry

Place a large pan over medium heat, pour in oil(3 tbsp) and add the onions, garlic(4 cloves minced), green chillies (2). sauté for 3-5 minutes.

Add bay leaf(1-2), star anise(1), turmeric(1/2tsp), unroasted curry powder(1 tsp), chilli flakes(1 tsp)and combine.

Add the vegetable bouillon(1 cube) and the diced tomato(1 can) and continue to cook over low-medium heat.

Add the Pumpkin, halved mushrooms(1 can) and the drained chickpeas. cook for 10 minutes.

Pour in the water, season with salt and let the curry slowly simmer for a further 10 minutes.
Add the honey to the curry and combine.

Finally, pour in the coconut milk and continue to slow simmer for a further 15-20 minutes or until you have a thick gravy. taste and season accordingly

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. 

I would appreciate it if you only share the link rather than the full recipe. 

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