INSTANT POT PUMPKIN CURRY | vegan pumpkin curry

Looking for some fall comfort food? Well
today I’m showing you how to make a vegan pumpkin chickpea curry in the
Instant Pot. hello long lost friends, I’m back!you
might have noticed I’ve been MIA on YouTube for the last few months and
that’s because I’ve been working on a really exciting big project that I can’t
wait to share with you. But in the meantime I’m also really excited to get
back into making some videos for you guys. And since so many of you have asked
for more Instant Pot recipes, here is one of my favorites – a vegan pumpkin chickpea
curry. And if you have suggestions or requests for future videos, definitely
leave me a comment down below. I read every single one of them. I really
appreciate them, and it’s really inspiring to see your suggestions and
your ideas. And if you like this video, please go ahead and hit that thumbs up
button – it’s always really appreciated when you do. here are all the ingredients
you’ll need for this pumpkin chickpea curry. I’m using a traditional sugar
pumpkin, also known as a pie pumpkin. it’s one of those medium-sized pumpkins. don’t get the large ones – those are used for carving faces into on Halloween. they
don’t have much flavor. don’t use them. but if you don’t want to use a regular
pumpkin, you could also use a different winter squash. butternut squash would be
great, so would kabocha squash – that is my personal favorite. or red kuri squash
which is also known as hokkaido pumpkin. cutting a pumpkin can be very tricky so
be sure to use a sharp knife. if the pumpkin is still too hard to stab with a
knife…that sounded scarier than I intended… then just pop the pumpkin in
the microwave for two minutes to soften it up a bit. once it’s sliced, scoop out all the seeds and that sticky gunk. if you’re trying to
reduce food waste, which is always a good idea, hold on to the seeds and roast them
in the oven. to easily peel the pumpkin, cut each half into large wedges and then
use a vegetable peeler. chop each wedge into large pieces. and since this is a pumpkin chickpea
curry, I’m also using chickpeas. I’m using the whole dried chickpeas instead of the
canned variety for a few reasons. one, if you eat a lot of beans, you probably fart a lot. that’s just a fact, that’s not really relevant to this
recipe. but if you do eat a lot of beans you’re gonna save money over the long
run if you opt for the whole dried variety instead of the canned one. so,
money saving tip. and number two is that with the Instant Pot, you’re gonna have a
better texture with the chickpeas and they’re not gonna really fall apart if
you use the whole dried version instead of a canned version which is already
cooked. you do need to soak the whole dried chickpeas for about eight hours or
overnight to soften them up, so that means you only need to cook them in the
Instant Pot for 10 minutes instead of like 40 minutes. But if you do forget to
soak the chickpeas, which is something I often do, do not worry – you’re not totally out of luck. there are two different ways to do
a quick soak of chickpeas and I’ve included instructions in the description
box below. I always start any kind of curry by
sauteing aromatics in oil. this step is really important because it unlocks
certain flavor compounds in the ingredients that might otherwise not be
released, so be sure to not skip this step. this is a Thai-inspired curry so
the aromatics I’m using are scallions or green onions, garlic and ginger and Thai
chili peppers. if you’re sensitive to spicy food, omit the chili peppers
because there’s already some heat in the curry paste. I’m using unrefined coconut oil as my
choice of oil because I love that coconutty taste in curries, but if you
want a neutral flavor, use a refined coconut oil or another neutral flavored
oil of your choice. the aromatics just need about 90 seconds or two minutes to
get golden and fragrant. next you’ll add the curry paste. I’m using red curry
paste and you can find bottled or jarred curry paste in most grocery stores in
the “ethnic aisle” of the grocery store also known as “the most delicious aisle”
of the grocery store. the two brands for curry paste I recommend our Thai Kitchen
and Thai Taste. I’ve dropped a link to both in the description box below.
they’re both vegan and made with simple clean ingredients – no added sugars.
you’ll saute the curry paste for just 30 to 45 seconds until it’s really
aromatic and smells amazing. After the curry paste, just dump in
the remaining ingredients into the Instant Pot – the peeled and chopped
pumpkin, the soaked chickpeas along with lots of canned lite coconut milk. the
reason I’m using “lite” coconut milk instead of the full-fat variety is
because I’m using two whole cans of this stuff. it’s the only liquid in there and
two whole cans of full fat coconut milk would feel pretty heavy. I’m sure it would
be really delicious and super decadent, but it’s still really good with two cans
of “lite” coconut milk without being overwhelming. I’m also adding some tamari, which is gluten free soy sauce and this is what’s going to give it saltiness and
umami flavors. I am using a reduced sodium version that helps me control the
sodium a little more. if you do use a normal version or if you use soy sauce, which tends to be a tiny bit saltier than tamari, be sure to adjust accordingly to
your taste. finally I add a bit of coconut sugar. a good Thai curry is
well-balanced in flavors and the sweetness really balances out the
spiciness of the curry and the earthiness of the pumpkin. then you’ll
hit the Cancel button and seal the Instant Pot lid. make sure the
pressure release knob is set to Sealing, not Venting. then you’re going to select
the Pressure Cook setting, then set the timer to ten minutes, once
the timer is done allow the pressure to release naturally for ten to fifteen
minutes. open the pot and give the curry a stir. at this point I usually add some
fresh cilantro leaves and some lime juice, which both really brighten up the
flavors and add some freshness. the lime juice helps balance the saltiness,
sweetness, and spiciness of the curry, but I ran out of limes when I made this
video so that’s why I’m not adding it here. but I do recommend you do that at
home I hope you enjoyed this recipe for an Instant Pot vegan pumpkin chickpea
curry. if you did don’t forget to hit that subscribe button if you haven’t
already. and I will see you in the next video

32 thoughts on “INSTANT POT PUMPKIN CURRY | vegan pumpkin curry

  1. Yay, a new video! Welcome back, beautiful. I cant wait to try this new recipe. I have two pumpkins sitting on my counter that need to get used up – I know what to do with them now!

  2. Great recipe, Nisha. I have never cooked with a whole pumpkin, but I now feel confident enough to try it. I'm glad to see your videos again too, keep up the wonderful content.

  3. The farting comment was so confusing, lol. I had to listen to it a few times and I still not sure what your point was. If you cook them from dried does it cause less gas than canned?

  4. I just got an instant pot for my birthday and so far I've only used it to make plain beans and oats, but this is so much more exciting! thank you for the recipe, it looks so tasty and satisfying!

  5. This was great. Gonna head to the farmer's market this afternoon and pick up a pumpkin so I can make it for dinner tonight!

  6. Youโ€™re back! ๐Ÿ˜ this looks delicious โ€” Iโ€™m definitely gonna have to try. Thanks for the recipe!

  7. What a great video! You have been missed. This is perfect for fall and Iโ€™m excited to try this. I love that your outfit matched the pumpkin too ๐Ÿ™‚

  8. but farting is totally relevant here because soaking the beans helps cut down the gas forming compounds that cause bloating ๐Ÿ˜€

  9. Hi Nisha! Curious about that project you mentioned. Could it be a cookbook? ๐Ÿ˜‰
    I was wondering how long do you think it would take to cook this in a normal pressure cooker.
    As far a suggestions for future videos how about some freezer friendly meals (maybe some falafel, burguers, etc)?
    Thank you!

  10. Oh Nisha! Just a request – since I don't have an instant pot, are you able to provide estimated cooking times in a slow cooker as another option? I would greatly appreciate it so I could cook more of your recipes! Thanks and sending love your way!

  11. Ooh- perfect recipe since squashes and gourds are in season- I'm officially inspired to play around in the kitchen and make my own version- great video as always, nice to see you on here again๐Ÿ’–โœŒ๏ธ๐Ÿ’•โ˜บ๏ธ

  12. I'm not a vegan but having been watching some of your videos today with interest. I'm going to start off with one vegan day per week and see where I get from there.

  13. THANK YOU FOR AIR QUOTING ETHNIC. LOL I appreciate you for that! It is hereby renamed most delicious aisle in your honor. brava!

  14. can you make high protein vegan food instant pot meal prep. Love your video especially the instant pot video since I use that all the time, always looking forward to your new video

  15. Are your recipes easily halved? I only ask because I just ordered a 3 qt Instant Pot and was very excited to binge your videos and recipes. I just realized they are for 6 qt IP. Can't wait to try out your recipes and order your cook book! Also, will it be available in Kindle edition?

  16. why the hell you sitting in your living room and should be cooking in a kitchen….stupid video. Fail!!!

  17. Would love a "tour of your pantry" video! Need help knowing what staple spices, beans, grains etc. to have! ๐Ÿค—

  18. I have saved my wallet AND my health by regularly eating beans and rice almost daily (with veggies, of course!). Theyโ€™ve also helped me with a lot of bowel issues. Truly an incredible blessing. Thank you so much for this recipe! I canโ€™t wait to try it out!

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