Delicious Pumpkin and Chickpea Curry Recipe (Print Version)
Learn how to make an easy, flavorful Pumpkin and Chickpea Curry that’s perfect for cozy meals! Quick, hearty, and vegan-friendly.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Indian-inspired
Dietary: Vegetarian
# Ingredients:
→ Main Ingredients
01 -
1 large Pumpkin (about 3 lbs)
02 -
2 cans (15 oz each) Chickpeas
03 -
1 large Onion, chopped
04 -
2 tbsp Ginger, grated
05 -
2 cloves Garlic, minced
→ Seasonings & Spices
06 -
1 tbsp Curry Powder
07 -
1 tsp Turmeric
08 -
½ tsp Cayenne Pepper
09 -
Salt and Pepper to taste
→ Garnish & Toppings
10 -
Fresh Cilantro, chopped
11 -
Lime wedges
→ Optional Extras
12 -
1 can (14 oz) Coconut Milk
13 -
1 cup Vegetable Broth
# Instructions:
01 -
Cut the pumpkin in half, scoop out the seeds, and roast it at 400°F (200°C) for about 40 minutes, or until tender. Once it’s cool enough to handle, scoop out the flesh and roughly chop it.
02 -
Heat a tablespoon of oil in a large pot or Dutch oven. Add the chopped onion, ginger, and garlic. Sauté until softened and fragrant—about 5 minutes.
03 -
Stir in the curry powder, turmeric, and cayenne pepper. Cook for another minute, stirring constantly, until fragrant.
04 -
Add the chopped pumpkin, chickpeas, coconut milk, and vegetable broth to the pot. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the pumpkin is completely tender.
05 -
Season with salt and pepper to taste. Simmer for another 5-10 minutes to allow the flavors to meld. Taste-test and adjust seasoning as needed.
06 -
Garnish with fresh cilantro and a squeeze of lime juice. Serve hot with rice or naan bread.
# Notes:
01 -
Don't overcook the pumpkin, or it'll become mushy.
02 -
This curry keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop.
03 -
Sweet potatoes can be substituted for the pumpkin.
04 -
A squeeze of lemon juice at the end brightens the flavors.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
roasting pan
# Nutrition (Per Serving):
Calories: 350 calories
Total Fat: 15 grams
Total Carbohydrate: 45 grams
Protein: 12 grams