Today I am sharing the most comforting and delicious bowl of Vegan Pumpkin and Chickpea Curry!
Sweet cinnamon roasted pumpkin chunks with roasted chickpeas in a delectable Cape Malay curry sauce. This Vegan veggie curry is the perfect meal prep dish and insanely good with homemade roti or naan bread. Also, I had leftovers on toast the next day and can I just say my mind is blown!
Quick and Easy Vegan Pumpkin and Chickpea Curry
The best of all, this recipe can be made in no time!
Thanks to this wonderful new range of cooking sauces from Pesto Princess. I was so chuffed when they gifted me these sauces to try out. I have been a huge fan of theirs for the longest time and can highly recommend any of their products. If you know me, I consume bucket loads of pesto every day, so there’s that!
The most exciting thing about these new sauces are the fact that they are 100% dairy and gluten free and made with zero preservatives. They are freezer friendly and most importantly they taste REALLY good.
AND SO EASY TO USE!
How To Make Vegan Pumpkin and Chickpea Curry
First of all, prepare to roast your diced pumpkin and chickpeas in a hot oven. Simply toss the pumpkin and chickpeas in olive oil, salt and ground cinnamon. Roast the veggies until they are soft and caramelised. Lastly, just add the Pesto Princess Cape Malay Curry Sauce and mix it through your roast veg. Allow to simmer for a few more minutes in the oven to reduce slightly.
The result is a warming curry with the traditional Cape Malay Curry flavours and sweetness from the roasted pumpkin. Yes please!! I made a few rotis to go with this meal, but fluffy rice or even a good crusty bread are perfect!
More Curry Recipes To Try
Potato and Cauliflower Curry Tray Bake
Thank you to Pesto Princess for gifting me these sauces.
| Prep Time | 10 min |
| Cook Time | 40 min |
| Servings | servings |
- 500 gr diced pumpkin
- 150 gr chickpeas i used canned chickpeas, and cleaned them under running water
- 5 ml ground cinnamon
- 15 ml olive oil
- 1 tub pesto princess cape malay curry sauce
- salt and black pepper to season
Ingredients
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- Preheat the oven to 180 degrees Celsius.
- Dice the pumpkin. Clean your chickpeas under running water after draining the can. (you can use the leftover liquid for vegan meringue) I used 150 grams of chickpeas but you can just use the whole can to bulk up.
- Place your diced pumpkin and chickpeas in an oven safe baking dish.
- Toss with olive oil and cinnamon.
- Roast for 30 - 35 minutes until the pumpkin is soft and caramelised.
- Pour the Cape Malay Curry cooking sauce over the hot veg. Give a good mix through and place it back in the oven for another 5 - 10 minutes to simmer and reduce.
- Serve with roti, naan or fluffy rice.
