Pumpkin Chickpea Curry

Have you ever tried adding pumpkin to curry? Pumpkin makes a curry extra smooth and creamy, and pairs perfectly 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 beautiful and easy main dish that everyone will love, vegan or not! This delicious vegan pumpkin chickpea curry comes together mostly from canned goods, and works great in a crockpot, instant pot, or on the stovetop. This curry also freezes beautifully and is perfect for batch prep or feeding a crowd.

This Pumpkin Chickpea Curry Is:

  • Nutritious and healthy
  • Perfect for fall and winter
  • 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
  • Versatile
  • Special diet friendly
  • Deeeeelicious!!

Ingredients

  • For veggies, you can use anything that you’d find in a curry or soup. My go-to curry vegetables are onions and carrots, but feel free to throw in bell peppers, mushrooms, spinach, or whatever veggies are calling to you (or in danger of being abandoned in your produce drawer).
  • Pumpkin and tomatoes define the flavor direction of this curry, adding delicious, savory depth.
  • Coconut milk is essential here for a creamy, flavorful curry, and it also adds some natural sweetness.
  • For spice, I use the curry trifecta – garlic, ginger, and curry powder or paste. Be sure to use a good brand of curry (see notes below).
  • Chickpeas add some hearty texture and protein to this pumpkin curry.
  • To bring everything together and brighten up the curry, you’ll want a squeeze of fresh lime juice.
  • Finally, garnish with a flurry of fresh cilantro, a sprinkle of pumpkin seeds, a swirl of coconut milk, or a dollop of coconut yogurt.

Pumpkin Chickpea Curry Ingredients

Curry Paste or Curry Powder?

  • Curry comes in paste and powder forms, and both can be delicious and high quality. It’s worth getting the good stuff, and you don’t have to go to a special market to get it. Almost every grocery store is going to have good quality curry powder or paste in the Asian foods section.
  • My favorite brands are this one from Thai Kitchen, or this one from Mae Ploy. The type of curry paste you should buy depends on your preferences for flavor and heat. In the context of pumpkin chickpea curry, I recommend yellow or red curry, but Panang or Massaman would be yummy too.

Canned or Fresh Pumpkin?

  • This pumpkin chickpea curry can be made with canned, frozen, or roasted pumpkin. I usually use canned pumpkin because I like the silky smooth texture, but if you’re after a sweeter curry and going for maximum flavor, I recommend roasting your pumpkin first.

Cooking Methods

This recipe works great in a crockpot, on the stove, or in a pressure cooker like the Instant Pot.

  • Stovetop Instructions: In a heavy bottomed pot, first sauté the aromatics like garlic, ginger, and onions. Then add the pumpkin, chickpeas, tomatoes, and coconut milk and simmer gently for 10-15 minutes. That’s it! Stir in the lime juice, garnish, and serve.
  • Crockpot Instructions: To make this pumpkin curry in a crockpot, just add all the ingredients except for the coconut milk and lime juice. Simmer for 6-8 hours on low, or 3-4 hours on high, then stir in the coconut and lime juice at the end.
  • Instant Pot Instructions: Add everything except the coconut milk and lime to the pot and cook on high pressure (Manual) for 2-3 minutes on high pressure. Stir in the coconut milk and lime juice and adjust the spices to taste after cooking.

Looking for more delicious vegan curries for the Instant Pot? Check out my food blogger crush Vegan Richa, she has so many easy and delicious Indian-style recipes for the IP.

Substitutions & Modifications

What Can I Use Instead of Pumpkin?

  • You can swap the pumpkin for butternut squash or sweet potato. The flavors are subtly different, but probably nobody will notice the difference! If using sweet potato. Either way, I recommend roasting them first and scooping out the soft cooked flesh to add to the curry.

Protein Options Besides Chickpeas

  • If you’re looking to swap out the chickpeas for another plant protein, I recommend red lentils, roasted cashews or peanuts, cubed tofu, or butter beans for this pumpkin curry recipe.

If you make this pumpkin curry recipe, 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

This creamy, vegan pumpkin chickpea curry is packed with flavor and perfect for freezing, batch cooking, and celebrating pumpkin season!
5 from 4 votes
Print Pin Ratings & Comments
Active Time: 15 minutes
Inactive Time: 15 minutes
Servings 4

Ingredients
 

Veggies

  • 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

Instructions
 

  • 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.

Notes

  • Crockpot Instructions: To make this pumpkin curry in a crockpot, just add all the ingredients except for the coconut milk and lime juice. Simmer for 6-8 hours on low, or 3-4 hours on high, then stir in the coconut and lime juice at the end.
  • Instant Pot Instructions: Add everything except the coconut milk and lime to the pot and cook on high pressure (Manual) for 2-3 minutes on high pressure. Stir in the coconut milk and lime juice and adjust the spices to taste after cooking.
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10 Comments

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  2. Katie…this looks sooo good. I was wondering how this can fit BLE.

    • Katie Gates

      Hi Cheryl, thank you for your kind words! I’m sorry, but I am no longer allowed to give BLE breakdowns for any of my recipes, due to BLE’s trademark rules. You’ll need to ask for support in an official BLE community. If it were me though, I’d use the total meal weight method and not worry about the exact quantities of each category. Hope that helps!

  3. 5 stars
    OK yummers!! This is now on the menu for tonight. Thanks Katie! 💜

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  6. Jane A Schmidt

    5 stars
    Delicious, Katie! The flavors are amazing and it makes a large batch so I can take it to work every day this week.
    Thank you for ushering fall with this wonderful curry.
    Jane

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