Have you ever tried pumpkin in curry? This vegan pumpkin chickpea curry is extra smooth with the addition of creamy pumpkin purée, perfectly paired with the warming flavors of curry, ginger, and a dash of cinnamon for a seasonal fall twist. Add in some coconut milk, chickpeas, and lime juice and you’ve got a beautifully balanced main dish that everyone will love, vegan or not!
This Vegan Pumpkin Chickpea Curry Is:
- Nutritious and healthy
- Perfect for fall
- Super flavorful
- Hearty and filling
- Quick and easy to make
- Great for batch cooking
- Freezer friendly
- Awesome for using up produce odds and ends
- Created mostly from pantry staples
- Easily made in a crockpot or pressure cooker
- Special diet friendly
Fresh Pumpkin vs. Canned Pumpkin
This curry can be made with canned, frozen, or roasted pumpkin. You can also swap the pumpkin butternut squash or sweet potato and honestly nobody will notice the difference with the addition of the warming fall spices.
Crockpot, Stovetop, or Instant Pot
This recipe works great in a crockpot, on the stove, or in a pressure cooker like the Instant Pot. With a crockpot, just add all the ingredients and simmer for 6-8 hours on low, or 3-4 hours on high. For the Instant Pot, add everything except the coconut milk to the pot and cook on high pressure (Manual) for 2-3 minutes on high pressure. Stir in the coconut milk and adjust the spices to taste after cooking.
More Delicious Pumpkin Recipes You’ll Love:
- Butter Bean & Pumpkin Chili
- Apple Pumpkin Oat Bake
- Pumpkin Spiced Oatmeal
- Festive Fall Pumpkin Breakfast Cookies (Sugar & Flour Free!)
- Flourless Pumpkin Oat Muffins (Vegan!)
- Curried Pumpkin Soup
- Pumpkin Pecan Oat Bars
If you make this pumpkin chickpea curry, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see what you all are making.
Pumpkin Chickpea Curry
- 1 can diced tomatoes, 15 oz
- 1 can unsweetened pumpkin puree, 15 oz
- 1 medium yellow onion, 6–7 oz
- 2 carrots, 6–7 oz
Protein & Fat
- 2 cans chickpeas, drained and rinsed, or 4-5 cups cooked
- 1 can light coconut milk, or regular fat for a richer curry
Condiments & Spices
- 2 tbsp curry powder, or paste, more or less to taste
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated or minced
- 1/4 tsp turmeric
- 1/4 tsp cinnamon, optional
- 1/2 lime, or lemon, juiced
- sea salt, to taste
- 1/8 tsp cayenne pepper, optional, for heat
- pumpkin seeds, to garnish
- cilantro to garnish
- Heat a splash of oil in a soup pot over medium low heat (or dry sauté for an oil-free dish) and add the onions and carrots.
- Sauté for a few minutes until the onions are translucent. Add the garlic and ginger and stir for another minute, until fragrant.
- Add all of the seasonings except the lime juice, along with the tomatoes, chickpeas, pumpkin, and coconut milk.
- Stir well, then simmer for 10-15 minutes to meld the flavors.
- Remove from heat, add the lime juice, and adjust seasonings to taste.
- Garnish with a sprinkle of cilantro and pumpkin seeds.