What are the main ingredients in Vegetarian Pumpkin Chana Masala?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Vegetarian Pumpkin Chana Masala

“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

with crispy poppadoms, cucumber raita & fresh mint

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

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

Photo of Vegetarian Pumpkin Chana Masala

Serves 1

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!

Pumpkin Chunks - 250g
Chickpeas - 60g
Cucumber - 50g
Greek Yoghurt - 50ml
Fresh Mint - 4g
Indian Seasoning - 20ml
Onion - 1
Garlic Clove - 1
Fresh Chilli - 1
Cooked Chopped Tomato - 200ml
Green Beans - 100g
Poppadoms - 2

Download the Recipe

Serves 2

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!

Pumpkin Chunks - 500g
Chickpeas - 120g
Cucumber - 100g
Greek Yoghurt - 100ml
Fresh Mint - 8g
Indian Seasoning - 40ml
Onion - 1
Garlic Clove - 2
Fresh Chilli - 1
Cooked Chopped Tomato - 400ml
Green Beans - 200g
Poppadoms - 4

Download the Recipe

Serves 3

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!

Pumpkin Chucks - 750g
Chickpeas - 240g
Cucumber - 150g
Greek Yoghurt - 150ml
Fresh Mint - 12g
Indian Seasoning - 60ml
Onion - 2
Garlic Cloves - 3
Fresh Chillies - 2
Cooked Chopped Tomato - 600ml
Green Beans - 300g
Poppadoms - 6

Download the Recipe

Serves 4

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!