“Chana” means chickpea and “masala” refers to a spice blend used in Indian cooking. For our version of this saucy curry, we’ve added roast pumpkin, crunched up the chickpeas, green beans and included pan-fried poppadoms – all to crisp up your week!
Vegetarian Pumpkin Chana Masala
Vegetarian Pumpkin Chana Masala
with crispy poppadoms, cucumber raita & fresh mint
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Chickpeas
- Cooked Chopped Tomato
- Cucumber
- Fresh Chilli
- Fresh Chillies
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Greek Yoghurt
- Green Beans
- Indian Seasoning
- Onion
- Onions
- Poppadoms
- Pumpkin Chucks
- Pumpkin Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
ROAST THE PUMPKIN
Preheat the oven to 200°C. Place the pumpkin pieces on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained Chickpeas in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside.
MINTY RAITA & VEGGIE STOCK
Boil the kettle. In a bowl, combine the Cucumber with the yoghurt, and ¾ of the sliced mint. Season and set aside for serving. Dilute the Indian Seasoning with 100ml of boiling water.
GET THOSE Chickpeas CRISPY
When the pumpkin has 10 minutes remaining, give it a shift and scatter over the Chickpeas. Spread out in a single layer and return to the oven for the remaining cooking time. On completion, the chickpeas should be crispy and the butternut should be cooked through and caramelised.
MASALA TIME
Place a deep pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and mix in the chopped chilli (to taste). Fry for another minute until fragrant, shifting constantly. Pour in the cooked chopped tomatoes and diluted Indian seasoning. Bring to a simmer and cook for 5-10 minutes until thickened, stirring occasionally. When the sauce is nearing completion, stir through the roast pumpkin, sliced green beans and ¾ of the Chickpeas. Simmer for a further 1-2 minutes. Season to taste with salt, pepper, and a sweetener of choice. Keep warm over a low heat while you fry the poppadoms.
CRUNCHY Poppadoms
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time for 30 seconds per side. As soon as it starts to curl, use a spatula or tongs to flip it and flatten it out. Keep flipping and flattening until golden and puffed up. Remove from the pan on completion and allow to drain on some paper towel.
GET THOSE TASTE BUDS DANCING!
Dish up a bowl of chunky chana masala and scatter over the remaining crispy Chickpeas. Garnish with the remaining sliced mint, and serve with the poppadoms and raita on the side. Delicious and nutritious!
ROAST THE PUMPKIN
Preheat the oven to 200°C. Place the pumpkin pieces on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained Chickpeas in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside.
MINTY RAITA & VEGGIE STOCK
Boil the kettle. In a bowl, combine the Cucumber with the yoghurt, and ¾ of the sliced mint. Season and set aside for serving. Dilute the Indian Seasoning with 200ml of boiling water.
GET THOSE Chickpeas CRISPY
When the pumpkin reaches the halfway mark, give it a shift and scatter over the Chickpeas. Spread out in a single layer and return to the oven for the remaining cooking time. On completion, the chickpeas should be crispy and the butternut should be cooked through and caramelised.
MASALA TIME
Place a deep pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and mix in the chopped chilli (to taste). Fry for another minute until fragrant, shifting constantly. Pour in the cooked chopped tomatoes and diluted Indian seasoning. Bring to a simmer and cook for 8-10 minutes until thickened, stirring occasionally. When the sauce is nearing completion, stir through the roast pumpkin, sliced green beans and ¾ of the Chickpeas. Simmer for a further 1-2 minutes. Season to taste with salt, pepper, and a sweetener of choice. Keep warm over a low heat while you fry the poppadoms.
CRUNCHY Poppadoms
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time for 30 seconds per side. As soon as it starts to curl, use a spatula or tongs to flip it and flatten it out. Keep flipping and flattening until golden and puffed up. Remove from the pan on completion and allow to drain on some paper towel.
GET THOSE TASTE BUDS DANCING!
Dish up some bowls of chunky chana masala and scatter over the remaining crispy Chickpeas. Garnish with the remaining sliced mint, and serve with the poppadoms and raita on the side. Delicious and nutritious!
ROAST THE PUMPKIN
Preheat the oven to 200°C. Place the pumpkin pieces on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes. Place the drained Chickpeas on a separate roasting tray, coat in oil, and season. Spread out in a single layer and set aside.
MINTY RAITA & VEGGIE STOCK
Boil the kettle. In a bowl, combine the Cucumber with the yoghurt, and ¾ of the sliced mint. Season and set aside for serving. Dilute the Indian Seasoning with 250ml of boiling water
GET THOSE Chickpeas CRISPY
When the pumpkin reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of Chickpeas and cook for the remaining roasting time. On completion, the chickpeas should be crispy and the butternut should be cooked through and caramelised.
MASALA TIME
Place a large, deep pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 7-8 minutes until soft and translucent, shifting occasionally. Add the grated garlic and mix in the chopped chilli (to taste). Fry for another minute until fragrant, shifting constantly. Pour in the cooked chopped tomatoes and diluted Indian seasoning. Bring to a simmer and cook for 10-12 minutes until thickened, stirring occasionally. When the sauce is nearing completion, stir through the roast pumpkin, sliced green beans and ¾ of the Chickpeas. Simmer for a further 2-3 minutes. Season to taste with salt, pepper, and a sweetener of choice. Keep warm over a low heat while you fry the poppadoms.
CRUNCHY Poppadoms
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time for 30 seconds per side. As soon as it starts to curl, use a spatula or tongs to flip it and flatten it out. Keep flipping and flattening until golden and puffed up. Remove from the pan on completion and allow to drain on some paper towel.
GET THOSE TASTE BUDS DANCING!
Dish up a bowl of chunky chana masala and scatter over the remaining crispy Chickpeas. Garnish with the remaining sliced mint, and serve with the poppadoms and raita on the side. Delicious and nutritious!
ROAST THE PUMPKIN
Preheat the oven to 200°C. Place the pumpkin pieces on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes. Place the drained Chickpeas on a separate roasting tray, coat in oil, and season. Spread out in a single layer and set aside.
MINTY RAITA & VEGGIE STOCK
Boil the kettle. In a bowl, combine the Cucumber with the yoghurt, and ¾ of the sliced mint. Season and set aside for serving. Dilute the Indian Seasoning with 250ml of boiling water.
GET THOSE Chickpeas CRISPY
When the pumpkin reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of Chickpeas and cook for the remaining roasting time. On completion, the chickpeas should be crispy and the butternut should be cooked through and caramelised.
MASALA TIME
Place a large, deep pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 7-8 minutes until soft and translucent, shifting occasionally. Add the grated garlic and mix in the chopped chilli (to taste). Fry for another minute until fragrant, shifting constantly. Pour in the cooked chopped tomatoes and diluted Indian seasoning. Bring to a simmer and cook for 10-12 minutes until thickened, stirring occasionally. When the sauce is nearing completion, stir through the roast pumpkin, sliced green beans and ¾ of the Chickpeas. Simmer for a further 2-3 minutes. Season to taste with salt, pepper, and a sweetener of choice. Keep warm over a low heat while you fry the poppadoms.
CRUNCHY Poppadoms
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time for 30 seconds per side. As soon as it starts to curl, use a spatula or tongs to flip it and flatten it out. Keep flipping and flattening until golden and puffed up. Remove from the pan on completion and allow to drain on some paper towel.
GET THOSE TASTE BUDS DANCING!
Dish up some bowls of chunky chana masala and scatter over the remaining crispy Chickpeas. Garnish with the remaining sliced mint, and serve with the poppadoms and raita on the side. Delicious and nutritious!
Frequently Asked Questions
What is the preparation time for Vegetarian Pumpkin Chana Masala?
The preparation time for Vegetarian Pumpkin Chana Masala with crispy poppadoms, cucumber raita & fresh mint is between 20 and 35 minutes.
What is the total time required to make Vegetarian Pumpkin Chana Masala with crispy poppadoms, cucumber raita & fresh mint?
The total time required to make Vegetarian Pumpkin Chana Masala with crispy poppadoms, cucumber raita & fresh mint is between 45 and 60 minutes.
How many servings does Vegetarian Pumpkin Chana Masala provide?
4 servings
What are the main ingredients in Vegetarian Pumpkin Chana Masala?
Chickpeas, Cooked Chopped Tomato, Cucumber, Fresh Chilli, Fresh Chillies, Fresh Mint, Garlic Clove, Garlic Cloves, Greek Yoghurt, Green Beans, Indian Seasoning, Onion, Onions, Poppadoms, Pumpkin Chucks, Pumpkin Chunks
What is the nutritional information of Vegetarian Pumpkin Chana Masala?
Calories: 505, Carbs: 87 grams, Fat: grams, Protein: 25.5 grams, Sugar: 29.8 grams, Salt: 1993 grams
How do I prepare Vegetarian Pumpkin Chana Masala?
MASALA TIME: Place a deep pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and mix in the chopped chilli (to taste). Fry for another minute until fragrant, shifting constantly. Pour in the cooked chopped tomatoes and diluted Indian seasoning. Bring to a simmer and cook for 8-10 minutes until thickened, stirring occasionally. When the sauce is nearing completion, stir through the roast pumpkin, sliced green beans and ¾ of the chickpeas. Simmer for a further 1-2 minutes. Season to taste with salt, pepper, and a sweetener of choice. Keep warm over a low heat while you fry the poppadoms. GET THOSE CHICKPEAS CRISPY: When the pumpkin reaches the halfway mark, give it a shift and scatter over the chickpeas. Spread out in a single layer and return to the oven for the remaining cooking time. On completion, the chickpeas should be crispy and the butternut should be cooked through and caramelised. MINTY RAITA & VEGGIE STOCK: Boil the kettle. In a bowl, combine the cucumber with the yoghurt, and ¾ of the sliced mint. Season and set aside for serving. Dilute the Indian Seasoning with 200ml of boiling water. CRUNCHY POPPADOMS: Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as it starts to curl, use a spatula or tongs to flip it and flatten it out. Keep flipping and flattening until golden and puffed up. Remove from the pan on completion and allow to drain on some paper towel. GET THOSE TASTE BUDS DANCING!: Dish up some bowls of chunky chana masala and scatter over the remaining crispy chickpeas. Garnish with the remaining sliced mint, and serve with the poppadoms and raita on the side. Delicious and nutritious! ROAST THE PUMPKIN: Preheat the oven to 200°C. Place the pumpkin pieces on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside.
What should be prepared from my kitchen to make Vegetarian Pumpkin Chana Masala?
Chickpeas, Cooked Chopped Tomato, Cucumber, Fresh Chilli, Fresh Chillies, Fresh Mint, Garlic Clove, Garlic Cloves, Greek Yoghurt, Green Beans, Indian Seasoning, Onion, Onions, Poppadoms, Pumpkin Chucks, Pumpkin Chunks
How many calories does Vegetarian Pumpkin Chana Masala have?
505 calories
How much fat content does Vegetarian Pumpkin Chana Masala have?
grams
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