Creamy and delicious chickpea curry in jar cooking! An Indian and vegan recipe, easy to make like the upcoming curry-based recipes that will be arriving soon! Therefore, if you love oriental cuisine, but more specifically, strong and intense flavors, I highly recommend not missing out on this and the next recipes because they truly suit your taste. After the great success of Jar-Cooked Lentil Dahl, I thought of expanding my section of ethnic jar-cooked recipes, with a delicious vegetable and legume curry.
The chickpea and pumpkin curry in jar cooking, also known as “chana masala,” is a creamy dish often served with “chapati” bread.
The vegetable curry in the jar cooks very quickly, and thanks to jar cooking, you can store it in the refrigerator for two weeks.
This recipe with chickpeas and pumpkin in jar cooking is perfect for the whole family, especially served as an appetizer with croutons or bread at a dinner with friends.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Microwave
- Cuisine: Indian
- Seasonality: Autumn, Winter
- Energy 315.10 (Kcal)
- Carbohydrates 32.46 (g) of which sugars 7.17 (g)
- Proteins 9.00 (g)
- Fat 17.88 (g) of which saturated 3.20 (g)of which unsaturated 0.43 (g)
- Fibers 7.76 (g)
- Sodium 218.84 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chickpea Curry in Jar Cooking
- 11 2/3 oz pumpkin
- 1 cup cooked, boiled chickpeas
- 1 spring onion
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 1 tsp cumin
- 1 tsp grated ginger
- 1 tsp madras curry
- 2 sprigs parsley
- 2 pinches paprika
- Half chili pepper
- 1 pinch salt
- 3.4 oz coconut milk
Tools Needed for Curry in Jar
You can purchase jars suitable for jar cooking on the Decorazioni Dolci website, using the discount code WECK10.
- 1 Microwave
- 1 Jar 1-liter with thin gasket
Procedure to Make Vegetable Curry in a Jar
Clean and wash the spring onion, remove the ends, and slice it very thinly. Put it inside a 1-liter jar.
Add the teaspoon of cumin to the jar with the spring onion.
Grate the ginger over the spring onion.
Also grate the garlic clove and add it to the mixture.
Add two tablespoons of oil and brown everything in the microwave at maximum power for one minute.
Clean the pumpkin, remove the skin and seeds, and cut it into small cubes. Distribute it in the jar.
Drain the precooked chickpeas from their preserving water, rinse them under running water, and then add them to the jar.
Season with paprika, madras curry, chopped parsley, half chopped chili pepper, and a pinch of salt.
Close the jar with the gasket and the 4 clips as per instructions for microwave jar cooking.
Cook in the microwave at your tested power (I use 600 W) for 10 minutes. When the chickpea curry in jar cooking is done, carefully remove it, and let it rest at room temperature for 30 minutes. After the resting time, you can decide to store it in the fridge for up to two weeks or unclip and heat it up to serve at the table.
Gently pull the gasket, unclip the clips, and heat the chickpea and pumpkin curry in the microwave for a few minutes.
Add the coconut milk and stir.
Serve the chickpea and pumpkin curry in jar cooking at the table.
From the Pan to the Jar suggests…
You can choose to add or remove the spices you prefer the most. Use hot paprika for a spicier taste, or sweet paprika for a milder flavor. You can choose to use a milder chili pepper or a hotter one.
If you don’t have spring onion, you can use leek, shallot, or a yellow onion.
If you wish, you can cook the dry chickpeas in jar cooking following the instructions HERE.
