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
- 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.
- Add pumpkin. Add curry paste and pumpkin. Combine and cook for another minute until the pumpkin is coated.
- 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.
- Add broccoli. Add broccoli and simmer for 5 more minutes, uncovered.
- Add chickpeas. Stir in chickpeas, cashews, and lime juice.
Recipe Variations
- Change the veggies. Try different vegetables for this recipe, like carrots, sweet potatoes, green beans, red bell peppers, etc. Add baby kale or spinach for extra greens. Peeled and cubed butternut squash would be a great alternative to pumpkin, too!
- Use different beans. Hearty chickpeas stand up the sauce really well, but I also enjoy this recipe with lentils. They can soften up and make the curry very thick, so be sure not to overcook them.
- Try other curries. Yellow curry also works wonderfully with warm, hearty vegetables and would be a great substitute for the spicy red curry.
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.
Recipe Tips and Tricks
- Prep the pumpkin ahead of time. Although it's pretty quick to peel and cube the pumpkin, it's so nice to have it ready to go in the fridge! If you do weekend meal prep, peel and cube the pumpkin and grab it whenever you're ready to make the curry.
- Don't overcook. If you overcook the pumpkin pieces, they'll start to soften and take on a soggy texture. I prefer them when they still have a little bit of bite.
- Start with a little heat. If you're intimidated by spice, feel free to start with half as much curry paste then add more if needed.
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
I highly recommend using fresh pumpkin, as you'll get nice plump pieces of pumpkin that soak up the creamy curry sauce. You can use any type of pumpkin, although sugar pie, winter luxury, or Hokkaido pumpkin are ideal. You can also substitute other firm-skinned winter squashes, like butternut, kabocha, blue Hubbard, and more.
Red curry paste gets its distinctive color from lots of chilis, which can add a fiery heat. If you want all that flavor without all the heat, use full-fat coconut milk or a little coconut cream. The richness of the milk brings down the heat level and adds a glossy, creamy texture. Light coconut milk is not recommended as it does not have the same cooling effect. Even with coconut milk, red curry will still usually be quite warm, so use less, if needed, to manage the heat.
That really depends on the specific recipe. There are many different types of curry powder, but it takes time to bloom the dry spices and bring out their flavors. In curry paste, the warming spices and peppers are already hydrated and ready-to-use, giving your curry the best flavor. Plus, curry paste is an easy ingredient to find in most grocery stores or Asian markets.
More Savory Pumpkin Recipes
- Coconut Curry Pumpkin Soup
- Stuffed Pumpkin
- Pumpkin Cornbread
- Creamy Pumpkin Pasta
- Pumpkin Soup
- Pumpkin Pancakes
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Recipe
Pumpkin Curry with Chickpeas
- Total Time: 35 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
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!
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 cloves garlic, pressed or minced
- 1 tablespoon ginger, freshly grated
- 2 ½ cups pumpkin, peeled and chopped into 1-inch cubes
- 2 ½ tablespoons red curry paste
- 1 (14 ounce) can coconut milk, full-fat
- ½ cup vegetable stock (or chicken stock)
- 2 cups broccoli, cut into small florets
- 1 cup canned chickpeas
- ½ cup cashews, unsalted (plus more, crushed, for serving)
- 1 tablespoon lime juice
- ¼ cup cilantro, chopped
Instructions
- 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.
- Add curry paste and pumpkin. Combine and cook for another minute until the pumpkin is coated.
- 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.
- Add broccoli and simmer for 5 more minutes, uncovered.
- Stir in chickpeas, cashews, and lime juice.
- Sprinkle cilantro and crushed cashews on top, and serve with jasmine rice or naan.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Curry
- Method: Stovetop
- Cuisine: Asian
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Morven says
Made this exactly as directed & while my finished dish was not particularly photo-worthy it was absolutely delicious. That squeeze of lime really took the recipe up a notch. Now pinning to my “It’s a keeper” board. Thanks for a great recipe.
Sam | Ahead of Thyme says
You are so welcome, Morven! Glad you liked the recipe 🙂
Camilla Hawkins says
This curry looks so good, love the addition of cashews, my mouth is actually watering looking at your gorgeous pictures:-)
Jane says
Oh great recipe! I'm gonna gve this one a bash next week - thank you!
Elizabeth says
That looks absolutely amazing, and I love how you photographed the first image in the hands! I'll have to make this recipe soon!
AJ Sefton says
I like the sound of this! I love this mix of vegetables and curry spices are so warming. Shaed.
Julia says
Looks delish and so quick! I've only cooked with yellow curry powder - is there a big difference from yellow to red (and powder to paste?)
Sam | Ahead of Thyme says
Thanks, Julia! You can also use thai yellow curry paste if you prefer it over thai red curry paste, however you would not be able to substitute the paste with powder as the paste contains other ingredients. You could use curry powder but you would likely have to adjust the recipe as you would need much less curry powder.