Chickpea Pumpkin Curry

Filled with creamy coconut milk and warming spices, this chickpea pumpkin curry is hearty, healthy, and full of flavor. This recipe is perfect for a cozy fall dinner and leftovers keep well for lunches.

If you’re bored of the same old dinner recipes, I’ve got you covered. This chickpea pumpkin curry recipe is full of flavor and texture and quick and easy to make. Not to mention, it’s inexpensive and super versatile.

With a few pantry staples, you can create a healthy vegetarian dinner the whole family will enjoy. Serve it with steamed rice or naan bread for an extra tasty Indian-inspired feast.

Why You’ll Love this Pumpkin Curry

• Made in One Pot – This one-pot recipe ensures clean-up is a breeze.
• Quick and Easy – Ready in 30 minutes, this chickpea pumpkin coconut curry is perfect for a weeknight dinner.
• High in Fiber – With over 9 grams of fiber per serving, this vegetarian curry is a fiber and veggie-loaded meal.
• Keeps Well – The curry keeps well in the fridge and freezer which makes it a great meal prep idea.

Ingredients + Substitutions

• Chickpeas – To add some plant-based protein.
• Pumpkin – To add some complex carbohydrates and fiber. I used a small fresh pumpkin, but you can use butternut squash or sweet potatoes instead if needed. Unfortunately, you can’t use pumpkin puree for this recipe.
• Coconut Milk – To add some healthy fats and ensure the curry sauce is rich and creamy. I used full-fat coconut milk, but you can use light coconut milk, or coconut cream is preferred.
• Spinach – To add some leafy greens, micronutrients, and additional fiber. baby kale
• Onion, Garlic, and Ginger – To flavor the curry. I used whole onion, garlic cloves, and fresh ginger, but you can use powder if needed. See the notes section of the recipe card for details.
• Curry Powder – To flavor the curry. You can use mild or spicy curry powder, curry paste, or use garam masala instead.
• Spices – A combination of cumin, chili flakes, and salt to flavor and season the curry. If you want to add more heat, you can add a pinch of cayenne pepper as well.

Serving Suggestions

This chickpea pumpkin curry recipe is a balanced meal complete with plant-based protein, carbohydrates, fiber, and healthy fats. It can be served on its own, with a side of white rice or brown rice, or with cauliflower rice for a low-carb option.

• To increase the protein content, you can serve it with some grilled extra-firm tofu or chicken.
• To increase the fiber content and add more veggies, I would suggest adding one cup of diced red bell pepper, frozen peas, broccoli florets, or chopped green beans to the curry.

More Chickpea Curry Recipes:

• Chickpea Peanut Curry
• Spinach Chickpea Curry
• Chicken and Chickpea Curry
• Squash and Chickpea Curry

Chickpea Pumpkin Curry

Author: Stephanie Kay

Ready in 30 minutes and filled with plant-based protein, this vegan pumpkin curry with chickpeas is a quick, easy, and healthy recipe perfect for a cozy weeknight meal.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop

Print Recipe

Pin Recipe

Ingredients

• 1 tablespoon coconut oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1-inch ginger root, peeled and minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/4 teaspoon chili flakes (optional)
• 1 teaspoon salt
• 1 small pumpkin, seeded, peeled, and cubed (about 4 cups)
• 1 can (14 ounces) chickpeas, strained and rinsed
• 1 can (14 ounces) coconut milk
• 1 cup vegetable broth, or water
• 1 cup spinach, roughly chopped
• Steamed rice, to serve
• Naan bread, to serve

Cook Mode Prevent your screen from going dark

Instructions

1. In a large skillet on medium heat, melt the coconut oil, then add onion, and cook for 3-4 minutes until tender and translucent.
2. Add garlic, ginger, curry powder, cumin, and salt, and cook for an additional minute until fragrant.
3. Add the cubed pumpkin and chickpeas to the pan and gently stir to coat in the onion and spice mixture.
4. Pour in the coconut milk and broth, stir to combine, and bring to a gentle boil. Once boiling, reduce to a simmer, cover, and allow to cook for about 15-20 minutes until the pumpkin can easily be pierced with a fork.
5. Once cooked, add chopped spinach, stir to combine, and cook for an additional 1 to 2 minutes until wilted.
6. Serve the pumpkin chickpea curry immediately on its own or with a side of rice or allow it to cool completely and then store it in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

To Use Sweet Potato or Butternut Squash: Swap the pumpkin for 4 cups of peeled, cubed sweet potato or butternut squash.

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder and add it in step #2.

To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder.

To Use Ginger Powder: Swap the garlic cloves for 1 teaspoon of ground ginger.

To Use Frozen Spinach: Thaw 1/4 cup of frozen spinach. Once thawed, press it to remove any excess water, then add it to the curry as per step #5.