A one-pot vegan Chickpea and Pumpkin Curry made with fragrant Indian spices, coconut milk, and tomatoes. This cozy vegan curry takes just 30 minutes to make and is an easy, healthy midweek meal perfect for colder weather.
Coconut Curry Chickpeas and Pumpkin
This is a perfect vegan meal as this delicious cozy curry is full of flavor and is extremely creamy and satisfying. This easy chickpea curry is great for a busy midweek meal. It is made in one pot and takes just 30 minutes to make. The creamy curry sauce perfectly coats the pumpkin and chickpeas and can be enjoyed as is or served with rice. This quick and easy curry recipe is simple to make and is filled with delicious flavors and nutritious ingredients.
What you will need to make vegan chickpea pumpkin curry
This curry is made with healthy ingredients - fragrant Indian spices, coconut milk, and vegetables, and it is rich in plant-based protein from the chickpeas. The ingredients you will need for this easy chickpea pumpkin curry are:
- Oil. Coconut oil or vegetable oil for cooking.
- Yellow onion. Diced yellow onion adds flavor and nutrients to the sauce.
- Fresh ginger. Finely chopped or grated. The fresh ginger adds lots of aromatic flavor to the dish.
- Fresh garlic. Minced fesh garlic to add fragrant flavor and nutrients to the curry.
- Spices. Garam masala, turmeric powder, ground cumin, chili powder, salt, and pepper.
- Tomatoes. Diced tomatoes add delicious flavor to the sauce and ups the nutrients. I used canned tomatoes but they can be stubstituted with fresh ones.
- Chickpeas. For a boost of plant-based protein to keep you feeling satisfied.
- Coconut milk. The creamy base for the sauce.
- Garnish. Fresh chopped coriander and a squeeze of lime juice.
What to serve with vegan curry
This easy vegan curry can be enjoyed as is or it can be served with a variety of different grains or breads. These serving options include:
- Jasmine rice
- Quinoa (red or white)
- Couscous
- Bulgar wheat
- Crusty sour dough
- Naan bread
- Flat breads
- Pita breads
How To Make Easy Chickpea Curry Pumpkin
This is an easy one-pot curry recipe that is simple to make and can be made in just 30 minutes. It is a vegan, gluten-free, and dairy-free recipe that is creamy and a perfect comfort meal. To make this Indian pumpkin curry:
- Fry the onions. Heat oil in a pot over a medium-high heat. Once the oil has heated, add the diced onions and fry for about 3 minutes, or until the onions have softened.
- Add garlic and ginger. Add the minced garlic and grated ginger to the softened onions and allow to cook for 1 minute.
- Season and add spices. Add salt and pepper to taste and the spices and allow to cook for 1 minute, stirring continuoulsy.
- Make the sauce. Add the diced tomatoes and coconut milk. Allow to reach a boil and then lower heat to a gentle simmer.
- Add the pumpkin. Once the curry is simmering, add the cubed pumpkin and allow to simmer for 15 minutes.
- Add the chickpeas. Add the chickpeas to the curry and simmer for a further 10 minutes.
- Serve the curry. Dish the curry into serving bowls and sprinkle with chopped fresh coriander and a squeeze of lime juice. (Optionally, serve with your favorite rice, grain, or bread.)
How to store / meal prep this coconut chickpea curry
This easy chickpea coconut curry is a great meal-prep recipe idea. This recipe can easily be doubled and it freezes well. Store the chickpea curry in airtight containers or bags. It will then last in the fridge for up to 5 days, or it can be stored in the freezer for up to 3 months.
Chickpea and Pumpkin Curry
A one-pot vegan Chickpea & Pumpkin Curry made with fragrant Indian spices, coconut milk, and tomatoes. This cozy vegan curry takes just 30 minutes to make and is an easy, healthy midweek meal perfect for colder weather.
Ingredients
- 3 tbsp oil (olive, vegetable, or coconut)
- 1 medium onion, diced
- 1 inch fresh ginger, peeled and finely grated
- 3 cloves garlic, minced
- Salt & pepper to taste
- 1 tbsp garam masala
- 1 tsp ground cumin
- ½ tsp chili powder
- 2 tsp turmeric powder
- 1 can diced tomatoes (400g)
- 600ml coconut milk
- 500g pumpkin, peeled and cubed
- 1 can chickpeas
- Fresh chopped coriander for serving
- Lime juice for serving
Instructions
1. Fry the onions. Heat oil in a pot over medium-high heat. Once the oil has heated, add the diced onions and fry for about 3 minutes, or until the onions have softened.
2. Add garlic and ginger. Add the minced garlic and grated ginger to the softened onions and allow to cook for 1 minute.
3. Season and add spices. Add salt and pepper to taste and the spices and allow to cook for 1 minute, stirring continuously.
4. Make the sauce. Add the diced tomatoes and coconut milk. Allow to reach a boil and then lower heat to a gentle simmer.
5. Add the pumpkin. Once the curry is simmering, add the cubed pumpkin and allow to simmer for 15 minutes.
6. Add the chickpeas. Add the chickpeas to the curry and simmer for a further 10 minutes.
7. Serve the curry. Dish the curry into serving bowls and sprinkle with chopped fresh coriander and a squeeze of lime juice.
(Optionally, serve with your favorite rice, grain, or bread.)
Notes
This recipe can be doubled for meal prep.
Store the chickpea curry in airtight containers or bags. It will last in the fridge for up to 5 days, or it can be stored in the freezer for up to 3 months.
I hope you love this Vegan Chickpea and Pumpkin Curry recipe as much as I do! And if you want to see more of my delicious food adventures, follow me on Instagram or Facebook.
