Pumpkin chickpea curry! An easy, one-pan weeknight recipe that uses simple pantry ingredients. Full of flavor, gluten-free, vegan, and takes just 20 minutes to make.
Curry is one of my favorite weeknight meals because it’s so versatile – literally, all you need is the curry base (onion, garlic, ginger, coconut milk, and curry powder) and then everything else is optional.
So because it’s October (read: pumpkin season), I decided to try my go-to anything curry recipe with – you guessed it – canned pumpkin. And I have to say this might be one of my favorite versions to date. It’s creamy (but dairy-free!), full of fiber (pumpkin! chickpeas!), and takes under 20 minutes to make.
In this pumpkin curry recipe, I used canned chickpeas as the protein base, but feel free to experiment with other ingredients. If you’re looking to add greens, spinach would be a nice addition; simply add it into the curry with the chickpeas and cook until just wilted.
Or free to add other vegetables! If you decide to add vegetables that require a longer cooking time than greens, add them before the chickpeas with 1/2 cup of water and allow to simmer. Once the vegetables are softened, add the chickpeas and cook until just warmed through.
Curry powder tends to vary a lot by the brand in terms of flavor and intensity. My go-to curry powder is this one by Simply Organic. And a note about salt: this recipe needs it so don’t be shy!
What you serve this pumpkin chickpea curry with is also up to you! I love brown rice (short grain brown rice for life ✌🏼) or quinoa, as pictured here, but cauliflower rice would be a great low-carb option.
Easy Pumpkin Chickpea Curry
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 minutes
- Yield: 4–6 1x
- Category: Dinner
- Method: Sauté
- Cuisine: Indian-Inspired
- Diet: Vegan
Description
Pumpkin chickpea curry! An easy, one-pan weeknight recipe that uses simple pantry ingredients. Full of flavor, gluten-free, vegan, and takes just 20 minutes to make.
Ingredients
- 1 tablespoon of olive oil or coconut oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon of freshly grated ginger
- 1 1/2 tablespoons curry powder
- 1 can coconut milk (I like full-fat)
- 1 pumpkin purée (not pumpkin pie mix)
- 2 (15-oz) cans chickpeas, drained and rinsed
- juice of 1 lime
- salt
- cooked brown rice or quinoa, cilantro, pumpkin seeds, yogurt or sour cream, and/or lime slices for serving, all optional
Instructions
- Prep the onion, garlic, and ginger first.
- Heat the olive oil or coconut oil in a large pan or skillet over medium heat. Add the chopped onions, minced garlic, and grated ginger, and a good pinch of salt and stir frequently until the onions are just softened.
- Add the curry powder and give everything a good stir so the onions, garlic, and ginger are coated in the powder.
- Add the coconut milk and pumpkin purée, reduce heat slightly, and stir. Add the drained chickpeas, the juice of one lime, and stir again, cooking until the chickpeas are just heated through.
- Season with a healthy amount of salt, to taste (don’t be shy – this recipe needs it!).
- Serve with cooked brown rice or quinoa, if desired, extra lime slices, and top with any toppings you like.
Notes
Feel free to add vegetables! Spinach would be a good addition – simply add with the chickpeas and cook until wilted. If you decide to add vegetables that require a longer cooking time than greens, add them before the chickpeas with 1/2 cup of water and allow to simmer. Once the vegetables are softened, add the chickpeas and cook until just warmed through.
Keywords: pumpkin curry, pumpkin chickpea curry, chickpea curry
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