Pumpkin Curry with Chickpeas

Creamy Pumpkin Curry with Chickpeas is packed with warming spices and aromatic flavors that will warm you up from the inside out. Fresh pumpkin, broccoli, cashews, and chickpeas are steeped in a fragrant red coconut curry sauce infused with lots of fresh lime juice. It's sweet and savory, creamy and refreshing, and ready in just over 30 minutes. Vegan and gluten-free too!

I like to get festive and make at least one pumpkin dish every fall. This bowl of this comfort food might just be my favorite pumpkin recipe. This simple pumpkin coconut curry recipe is a testament to the powerful warmth of red curry. The fiery red chilis and aromatic spices offer a gentle heat that will make your cheeks red — but don't worry, the creamy coconut milk and sweet pumpkin balance the spice level, preventing it from being too hot. Serve it over fluffy jasmine rice or fragrant Coconut Rice with cashews and cilantro and a heap of warm Garlic Naan Bread for an easy vegetarian dinner the whole family will love!

Why You'll Love This Pumpkin Curry with Chickpeas

• Ready in 35 minutes. Yes, you can start with fresh pumpkin and dry rice and turn it into a meal in just about 30 minutes of cooking! This recipe is fast and loaded with so much flavor. It's the perfect curry recipe to warm you up on a cold, fall day. 
• Naturally vegan and gluten-free. We love making flexible vegetarian dishes that we can add meat to if we want, but this simple vegan curry really needs nothing else. The rich curry sauce and plump pieces of pumpkin and chickpeas are so filling and satisfying. No one will miss the meat (or dairy) one bit. Perfect for Meatless Mondays! It's gluten-free, too!
• Made with real pumpkin. Why does this matter? Because pumpkin is so good for you. It is basically fall's superfood. Some reasons why are that it: 1. boosts immunity, 2. burns fat, 3. protects your eyes, 4. fights cancer, 5. beneficial for heart health, and 6. reduces inflammation. This just names a few of its large range of health benefits.
• Complete meal in one. This pumpkin curry recipe comes together in one pot and contains all the protein and veggies you need to fill up. Plus, it'll be ready by the time your rice is done steaming. It's the easiest dinner during the cold winter months and makes enough for the whole family!

Ingredient Notes

To make this delicious Pumpkin Curry with Chickpeas, you will need the following ingredients (full measurements in recipe card below):

• oil - coconut oil to sauté the aromatics. You can substitute this with other vegetable oils too such as avocado oil.
• aromatics - chopped onion and fresh garlic play up the savory flavors in the curry. Ginger adds bright heat.
• fresh pumpkin - ditch the canned pumpkin purée. You want plump cubes of peeled and diced pumpkin to soak up the savory sauce. Any type of pumpkin or winter squash will work.
• red curry paste - use your favorite brand of store-bought red curry paste or make your own from scratch. Make sure to find one made without shrimp paste to keep this dish vegetarian.
• vegetable stock - or chicken stock, if not vegetarian. We usually use vegetable broth.
• coconut milk - full-fat coconut milk will bring down the heat level and add a rich creaminess.
• chickpeas - these are loaded with plant-based protein and fiber and take on the flavors of the curry sauce really easily. We used canned chickpeas but you can substitute with homemade cooked chickpeas too (see How to Cook Dried Beans for instructions).
• broccoli
• cashews - to add to the curry, plus more for serving.
• lime juice - to contrast the creamy sauce.
• cilantro - for garnish.

You will also need measuring cups and spoons, a large skillet, and a spatula or spoon.

How to Make the Best Pumpkin Curry with Chickpeas

1. Sauté aromatics. Heat oil in a large, deep skillet over medium heat. Sauté onion for 3 minutes, then add ginger and garlic. Sauté for another minute until fragrant and onions are soft and translucent.
2. Add pumpkin. Add curry paste and pumpkin. Combine and cook for another minute until the pumpkin is coated.

3. Add liquids and simmer. Stir in coconut milk and stock and bring to a boil. Turn the heat down to low and bring to a simmer. Then, cover and simmer until the pumpkin is cooked through, about 15 minutes.

4. Add broccoli. Add broccoli and simmer for 5 more minutes, uncovered.

5. Add chickpeas. Stir in chickpeas, cashews, and lime juice.

6. Serve. Sprinkle cilantro and crushed cashews on top, and serve with jasmine rice or naan.

How to Serve

This Pumpkin Curry with Chickpeas is delicious paired with some of my favorite curry sides including:

• Rice - Made a pot of Coconut Rice or Steamed Rice at the same time to be more efficient on busy weeknights. Rice Pilaf with Carrots is also great with this pumpkin coconut curry.
• Bread - Bread is perfect for sopping up all that curry sauce. Serve it with Garlic Naan Bread, or Pita Bread.

Storing and Freezing Instructions

How to Store

Store leftover curry in an airtight container in the fridge for 3-4 days. 

How to Reheat

For individual servings, just pop your meal prep container into the microwave for 5-6 minutes and stir well halfway through. For larger servings, warm the curry on the stove until heated through. 

How to Freeze

This curry freezes well, but the pumpkin will become softer after freezing, thawing, and reheating. Store the leftovers in individual containers, then freeze them solid for up to 3 months. Thaw in the fridge before reheating. 

FAQ

More Savory Pumpkin Recipes

• Coconut Curry Pumpkin Soup
• Stuffed Pumpkin
• Pumpkin Cornbread
• Creamy Pumpkin Pasta
• Pumpkin Soup
• Pumpkin Pancakes

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