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Pumpkin Chickpea Curry

November 13, 2020 By Richa 15 Comments

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This easy one-pot pumpkin curry is the perfect fall comfort food for the cold season! A fragrant Indian inspired veggie curry made featuring warming spices, fresh veggies, chickpeas. Pumpkin purée in the curry sauce makes it so creamy! Perfect for weeknights! Jump to Recipe

two servings of vegan one pot chickpea pumpkin curry

We’re in the midst of squash/pumpkin season and while I love using pumpkin puree for all by bakes and cakes, I do also enjoy our favorite fall baking ingredient in savory dishes. During the cozy season, I love adding canned pumpkin puree to soups, curries, as a natural thicking agent and to add that gorgeous orange color. I mean look at those bowls of pumpkin curry! Don’t you want to hug them?

Canned pumpkin purée and creamy oat milk, heavily seasoned with Indian spices make a sweet and satisfying curry sauce for the chickpea curry. It’s a rich, creamy fall-centric curry that you can eat on its own, or serve over steamed rice, quinoa or couscous. If you want to incorporate different vegetables, go ahead. I love to stir in some spinach, but baby kale or sliced green beans add the same color effect. Just add your leafy green during the last few minutes of cooking, letting them soften in the sauce.

overhead shot of two bowls of vegan pumpkin curry

As with any curry, the key to this dish is building layers of flavor! In this pumpkin chickpea curry we begin with browning some ground spices in hot oil to kick-start those Indian aromatics then add some onions, garlic and ginger. You can use any other squash purée or mash instead of pumpkin.

Your kitchen will already smell spectacular by now, and all that’s left to do is stir in some oat milk, pumpkin puree, chickpeas, and veggies of your choosing. Now simmer until the veggies are cooked. Season with a squeeze of lime, and your curry is served! I love this with rice but you can opt for any other grain or cauliflower rice.

overhead shot of a skillet with pumpkin chickpea curry

Print Recipe
5 from 5 votes

Pumpkin Chickpea Curry

This easy one-pot vegan pumpkin curry with chickpeas is the perfect fall comfort food for the cold season! An easy, Indian inspired autumnal curry made featuring warming spices, veggies, chickpeas. Pumpkin purée in the curry sauce makes it so creamy! !Perfect for weeknights!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: pumpkin curry recipe, vegan chickpea curry
Servings: 4
Calories: 280kcal
Author: Vegan Richa

Ingredients

  • 2 tsp oil
  • 1 tsp paprika or use 3/4 tsp smoked paprika, and 1/4 tsp cayenne
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 to 1 tsp curry powder or use garam masala or Berbere or Jamaican curry powder
  • 1/4 cup finely chopped onion
  • 3 cloves garlic minced.
  • 1 tsp minced ginger
  • 1/2 cup (122.5 g) pumpkin puree or squash mash
  • 1 1/2 cup (354.88 ml) oat milk or other thick non dairy milk such as coconut milk, or cashew milk
  • 15 oz (453.59 g) canned chickpeas drained
  • 1/2 red bell pepper thinly sliced
  • 1/2 cup other veggies such as butternut squash, sweet potato, green beans, etc
  • 1/2 cup (48 g) thinly sliced mushrooms or veggies of choice
  • 3/4 tsp salt
  • 1/2 cup (15 g) packed chopped spinach.
  • lemon juice and pepper flakes for garnish

Instructions

  • Plate a skillet over medium heat, add the oil.
  • Add the paprika, coriander, cumin, curry powder, and mix well. Cook the spices until they get fragrant and bubbly.
  • Add in the onion, garlic, and ginger until the onion starts to turn translucent.
  • Add in the pumpkin puree and mix in, add in the non dairy milk, and mix in, add the chickpeas, bell peppers, mushrooms, veggies, salt, and mix in.
  • Cover and cook for 10-12 minutes, or until the veggies are tender to preference. Fold in the spinach and take off heat.
  • Add a good dash of lime juice, and some pepper flakes for garnish, and serve with rice, or other cooked grains.

Notes

  • Feel free to add any other veggies such as butternut squash, peas, baby corn, sweet potato, green beans, etc
  • If you don't have any ground spices you could use 1 tbsp of curry powder  or Thai curry paste instead. Obviously, the flavor will not be the same, especially if you take this to the Thai direction.  You would fry it in oil just like the spices.
  • Instead of the cumin and coriander, you could also add some garam masala if you have some in your pantry. 

Nutrition

Nutrition Facts
Pumpkin Chickpea Curry
Amount Per Serving (1 /2)
Calories 280 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 494mg21%
Potassium 604mg17%
Carbohydrates 46g15%
Fiber 11g46%
Sugar 12g13%
Protein 12g24%
Vitamin A 7903IU158%
Vitamin C 28mg34%
Calcium 206mg21%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

  • The base of this curry is made by frying some warming spices like cumin, coriander, paprika, and curry powder in some oil. This is called tempering and is a great way to maximize the spices seasoning potential.
  • To the spices, we add onion, garlic, and ginger – the Indian trinity.
  • As for veggies, I went with chickpeas, red bell pepper, thinly sliced mushrooms, and spinach ( see tips for alternatives)
  • Adding pumpkin puree adds some nice orange hue to this vegan pumpkin chickpea curry, makes it super creamy , and the sweetness from the pumpkin means that there’s no need to add sugar to the sauce.
  • Freshly squeezed lime juice brighten and lighten this vegan pumpkin curry up and help balance out the sweetness and richness of milk and pumpkin. You could use lemon instead if you cannot find lime.

ingredients needed for making vegan chickpea pumpkin curry

Tips:

  • Feel free to add any other veggies such as butternut squash, peas, baby corn, sweet potato, green beans, etc.
  • If you don’t have any ground spices you could use 1 tbsp of curry powder or Thai curry paste instead. Obviously, the flavor will not be the same, especially if you take this in the Thai direction.  You would fry the paste in oil just like the spices, then add onions, ginger, and garlic.
  • If you’re looking for a more Thai-style curry, try this Sweet Potato Curry 
  • Instead of the cumin and coriander, you could also add some garam masala if you have some in your pantry.
  • This dish can be made ahead of time and is freezer-friendly.
  • Not a fan of chickpeas? Add 10 ounces (284g) cubed firm or extra-firm tofu instead.  White beans or lentils are another great addition to get that plant-based protein.

 

How to make Pumpkin Chickpea Curry

spices being added to hot oil for tempering

Place a skillet over medium heat, add the oil.

Add the paprika, coriander, cumin, curry powder, and mix well. Cook the spices until they get fragrant and bubbly.

warming Indian spices being fried in oil to make pumpkin curry

Add in the onion, garlic, and ginger until the onion starts to turn translucent.

overhead shot of a skillet with fried spices and onion as base for curry recipe

Add in the pumpkin puree and mix in, add in the non dairy milk, and mix in, add the chickpeas, bell peppers, mushrooms, veggies, salt, and mix in.

pumpkin puree being added to pan with tempered Indian spices

oat milk being added to pumpkin puree and tempered spices

overhead shot of a skillet with simmering pumpkin curry

veggies being added to pumpkin curry base

Cover and cook for ten minutes, or until the veggies are tender to preference. Fold in the spinach and take off heat.

chickpeas being cooked in pumpkin gravy for making curry
Add a good dash of lime juice, and some pepper flakes for garnish, and serve with rice, or other cooked grains.

pumpkin chickpea curry being sprinkled with fresh herbs before serving

two servings of vegan one pot chickpea pumpkin curry served with rice
HOW TO STORE THIS CURRY:

Leftovers can be stored in an airtight container in the refrigerator for up to 4days. You can also freeze this for up to 3 months.

MORE DELICIOUS CURRY RECIPES FROM THE BLOG:

  • Red lentil sweet potato Curry
  • Chickpea coconut curry 
  • Cauliflower pea Curry
  • Instant Pot Saag Aloo (Sweet Potato and Chard)
  • Potato Eggplant Curry
  • Chickpea Sweet Potato Spinach Curry
  • Massaman Curry Veggies

Filed Under: gluten free, main course, nut free, soup, soy free, Winter Tagged With: bell pepper, chickpea, coconut milk, cumin, curry, garlic, ginger, oat milk, pumpkin puree, spinach, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Emily says

    November 13, 2020 at 6:59 am

    Can you use frozen veggies?

    Reply
    • Richa says

      November 13, 2020 at 2:54 pm

      Yes

      Reply
  2. Mary in Maryland says

    November 13, 2020 at 11:01 am

    5 stars
    We drug home 8 pumpkins from someone else’s trash this morning. I was roasting one to use to wrap dog meds. I tasted it and realized the dog would be sharing the bounty with his peeps. So I made this dish for lunch. It’s a winner–no mushrooms, but I added some cauliflower and chopped cabbage, and substituted collards for the spinach. My husband wants it in the permanent rotation.

    Reply
    • Richa says

      November 13, 2020 at 2:55 pm

      Awesome! That was quick. Yes use any veggies!

      Reply
  3. mary says

    November 13, 2020 at 4:26 pm

    This looks fabulous. It’s cold, rainy and miserable here in New York – this will make me feel like the sun has come out! Thanks:)

    Reply
  4. Debbie Garnaut says

    November 14, 2020 at 12:17 am

    5 stars
    Absolutely delicious. Saved to favorites for sure!

    Reply
    • Richa says

      November 14, 2020 at 9:27 am

      Thanks!

      Reply
  5. Billy says

    November 15, 2020 at 2:09 pm

    This looks amazing! Chickpeas are good in everything.

    Reply
    • Vegan Richa Support says

      November 17, 2020 at 1:18 pm

      I totally agree !

      Reply
  6. Jason says

    November 15, 2020 at 6:27 pm

    5 stars
    I made it and it was delicious. Thanks for your recipe

    Reply
  7. Jessica says

    November 16, 2020 at 3:12 am

    I love a chickpea curry, can’t wait to try this one with pumpkin in it! I’ll add peas, green beans and red bell pepper for a bit of color.

    Reply
  8. Sue says

    November 16, 2020 at 10:56 am

    5 stars
    Great recipe! It made for a very comforting and satisfying lunch. Thanks Richa!

    Reply
  9. Julie says

    November 17, 2020 at 7:52 am

    5 stars
    I love your recipes and this one did not disappoint! The pumpkin gives it a wonderful creaminess and color. It’s SO delicious and easy to prepare. I had never created Indian dishes until I found your website a few years ago and now I am using your recipes weekly. My house still smells delightful this morning from all of those spices I used last night. Thank you!!

    Reply
    • Richa says

      November 17, 2020 at 10:08 am

      Awesome

      Reply
  10. Lesley says

    January 1, 2021 at 10:23 pm

    5 stars
    Made a double batch for company tomorrow. Took a sample taste & it is flavorful & delicious! I used organic canned butternut squash, sliced zucchini, & coconut milk. I can’t wait for lunch & serving this with brown rice & lime juice. Will probably add some kale as well to green it up even more.

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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