This creamy, comforting pumpkin chickpea curry is a one-pot vegan delight, packed with plant-based protein, fiber, and nutrient-rich vegetables.
Naturally low in saturated fat and easy to digest, it’s perfect for weeknight dinners or meal prep.
Quick to make and deeply satisfying, this curry blends warming spices with seasonal produce for a hearty, healthy, and flavorful meal.
Pumpkin Chickpea Curry
Equipment
- 1 medium skillet or sauté pan (10–12 inches)
- 1 wooden spoon or spatula
- Measuring Spoons
- Measuring cups
- Knife and chopping board
- Can opener
Ingredients
- 2 tsp oil neutral cooking oil
- 1 tsp paprika or ¾ tsp smoked paprika + ¼ tsp cayenne
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ –1 tsp curry powder or garam masala/Berbere/Jamaican curry powder
- ¼ cup finely chopped onion
- 3 cloves garlic minced
- 1 tsp minced fresh ginger
- ½ cup pumpkin puree or squash mash
- 1 ½ cups oat milk or coconut/cashew milk
- 15 oz canned chickpeas drained
- ½ red bell pepper thinly sliced
- ½ cup assorted vegetables butternut squash, sweet potato, green beans, etc.
- ½ cup thinly sliced mushrooms or preferred vegetable
- ¾ tsp salt
- ½ cup chopped fresh spinach
- Lemon juice and red pepper flakes for garnish
Instructions
- Prepare Your Ingredients: Before you start cooking, gather and prep all ingredients. Finely chop the onion, mince the garlic, and grate or finely mince the fresh ginger. Slice the red bell pepper thinly, chop any additional vegetables you plan to include, and wash and roughly chop the spinach. Open the canned chickpeas, drain them, and set aside. Having everything ready ensures a smooth cooking process.
- Heat the Pan and Oil: Place a medium-sized skillet or sauté pan over medium heat. Add 2 teaspoons of neutral oil, such as canola, sunflower, or avocado oil. Let the oil warm for about 30–60 seconds, until it becomes shimmering but not smoking. This ensures the spices will bloom properly and release their aromas in the next step.
- Bloom the Spices: Add the paprika, ground coriander, ground cumin, and ½–1 teaspoon of curry powder (or your chosen alternative like garam masala) to the heated oil. Stir constantly for 30–60 seconds, allowing the spices to toast slightly. You should notice a fragrant, warm aroma emerging—this is called “blooming” the spices and it intensifies their flavor dramatically.
- Sauté Aromatics: Add the finely chopped onion to the spiced oil and cook for 3–4 minutes, stirring occasionally, until the onion becomes soft and translucent. Then add the minced garlic and ginger. Continue cooking for another 1–2 minutes, stirring frequently, until the mixture becomes fragrant. Be careful not to burn the garlic, as it can turn bitter. This step builds the flavorful base of your curry.
- Incorporate Pumpkin Puree: Stir in ½ cup of pumpkin puree (or squash mash) and mix thoroughly with the aromatic base. Allow it to cook for 1–2 minutes so the pumpkin absorbs the flavors of the spices. The puree will add natural creaminess to the curry without the need for heavy cream, making it both healthy and luscious.
- Add Non-Dairy Milk: Pour in 1 ½ cups of oat milk (or your chosen alternative like coconut or cashew milk). Stir continuously to combine the milk with the pumpkin-spice mixture, creating a smooth, creamy curry base. The milk helps balance the spices and ensures a rich, velvety texture.
- Add Chickpeas and Vegetables: Gently fold in the drained chickpeas, sliced red bell pepper, mushrooms, and other vegetables of your choice, such as butternut squash, sweet potato, or green beans. Sprinkle in ¾ teaspoon of salt. Mix gently to coat all ingredients evenly with the curry sauce. Be careful not to mash the chickpeas; they should remain firm and retain their shape.
- Simmer the Curry: Cover the skillet with a lid and allow the curry to simmer over medium-low heat for 10–12 minutes, or until the vegetables are tender to your preference. Stir occasionally to prevent sticking and ensure even cooking. The simmering allows the flavors to meld together, creating a rich and harmonious curry.
- Add Fresh Greens: Once the vegetables are tender, remove the skillet from heat and gently fold in ½ cup of chopped fresh spinach. The residual heat will wilt the spinach perfectly without overcooking it, preserving its vibrant color and nutrients.
- Season and Garnish: Taste the curry and adjust the seasoning as needed, adding extra salt or spices if desired. Finish by squeezing a dash of fresh lemon juice over the curry and sprinkling with red pepper flakes for a hint of heat. These final touches brighten the flavors and give the curry a fresh, lively taste.
- Serve Your Curry: Serve the pumpkin chickpea curry hot with steamed rice, quinoa, or your preferred cooked grains. You can also pair it with warm flatbreads for a complete meal. Garnish each serving with additional spinach, a drizzle of lemon juice, or a sprinkle of fresh herbs to make it visually appealing and flavorful.
Notes
- This curry is extremely versatile. Feel free to swap in seasonal vegetables such as sweet potato, butternut squash, green beans, peas, or baby corn. Each vegetable will bring its own texture and flavor.
- If you don’t have ground spices on hand, you can use 1 tablespoon of curry powder or a Thai-style curry paste as a shortcut. Fry it gently in oil just like the dry spices for best flavor.
- Adjust the consistency of the curry by adding more or less non-dairy milk. For a thicker curry, use less milk or simmer longer; for a lighter, soup-like curry, add a little extra milk or vegetable broth.
- For extra creaminess, a spoonful of cashew butter or coconut cream can be stirred in at the end.
- Lemon or lime juice added at the very end brightens the flavors, balancing the richness of the pumpkin and coconut milk.
Chef’s Secrets for Perfect Curry
One of the key secrets to a deeply flavorful pumpkin chickpea curry is blooming the spices.
Heating spices briefly in oil before adding aromatics releases essential oils and intensifies their taste.
Another tip is to sauté the aromatics gently—onions, garlic, and ginger—until soft and fragrant, which creates a rich, savory base.
Using a combination of pumpkin puree and non-dairy milk ensures a creamy texture without heavy cream, keeping it light yet indulgent.
Finally, always add fresh greens at the end so they remain vibrant and retain nutrients, adding a pop of color and freshness to the dish.
Serving Suggestions and Pairing Ideas
This pumpkin chickpea curry pairs beautifully with steamed basmati rice, brown rice, quinoa, or millet for a complete meal.
For a low-carb option, try serving it over cauliflower rice.
Warm flatbreads like naan, roti, or chapati also complement the curry’s creamy texture and absorb the sauce perfectly.
For extra crunch and flavor, garnish with toasted seeds, fresh cilantro, or a handful of roasted nuts.
A simple side of lightly pickled vegetables can add a tangy contrast that elevates the meal.
Storage Tips for Freshness and Flavor
Pumpkin chickpea curry stores well, making it ideal for meal prep.
Transfer cooled curry into an airtight container and refrigerate for up to 4–5 days.
When reheating, add a splash of water or non-dairy milk to loosen the sauce if it has thickened.
This curry also freezes beautifully.
Portion into freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator and reheat gently on the stovetop or in a microwave, stirring occasionally to restore the creamy consistency.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of puree?
Yes! Peel, dice, and steam or roast fresh pumpkin until tender, then mash or blend it before adding to the curry. Adjust the cooking time slightly to ensure the pumpkin is fully cooked.
2. Is this curry gluten-free and vegan?
Absolutely! This recipe uses plant-based ingredients and naturally gluten-free components like chickpeas, vegetables, and non-dairy milk. Just ensure any curry powder or spice blends are labeled gluten-free.
3. Can I make this curry spicier?
Yes! Increase the cayenne, use a spicier curry powder, or add fresh chili peppers while sautéing the aromatics. Adjust gradually and taste as you go to reach your preferred heat level.
4. Can I substitute other legumes for chickpeas?
Definitely. Lentils, black beans, or kidney beans can work well in this curry. Cooked lentils will blend more with the sauce, while beans will retain their shape similar to chickpeas.
5. How can I make this curry creamier without coconut milk?
You can add a spoonful of cashew cream, blended soaked cashews, or a touch of unsweetened plant-based yogurt at the end. Stir gently over low heat to avoid curdling and maintain a smooth, creamy texture.
