A one-pot Vegan Chickpea and Pumpkin Curry made with fragrant Indian spices, coconut milk, and tomatoes. This cozy curry recipe takes just 30 minutes to make and is an easy, healthy midweek meal perfect for colder weather.
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Coconut Curry with Chickpeas and Pumpkin
This is a perfect vegan meal that is quick and easy to make and tastes amazing. This delicious cozy curry is full of flavor and extremely creamy and satisfying.
This easy chickpea curry with pumpkin 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 the curry can be enjoyed as is or served with rice or naan breads.
This quick and easy curry recipe is simple to make and is filled with delicious flavors and nutritious ingredients. It provides many health benefits from all the healthy plant-based ingredients and spices.
Another delicious curry recipe to check out is my Vegan Lentil Curry!
Ingredients you will need & notes
This curry is made with healthy, flavorful ingredients such as fragrant Indian spices, creamy coconut milk, and sweet earthy vegetables. It is also rich in plant-based protein from all the chickpeas.
The ingredients you will need for this easy chickpea pumpkin curry are:
- Oil. I like to use coconut oil or vegetable oil for cooking this curry, but you can use any light cooking oil you prefer best.
- Yellow onion. Diced yellow onion or white onion adds lots of flavor and nutrients to the sauce.
- Fresh ginger. Finely chopped or grated. The fresh ginger adds a lot of aromatic flavor to the dish. Fresh is best but you can use packaged ginger if you don't have any fresh.
- Fresh garlic. Minced fresh garlic adds fragrant flavor and nutrients to the curry. Fresh garlic is best but you can use pre-packaged if need be.
- Spices. Garam masala, turmeric powder, ground cumin, chili powder, salt, and black pepper.
- Tomatoes. Canned diced tomatoes add delicious flavor to the sauce and increase the nutrients in this recipe. I used canned tomatoes but they can be substituted with chopped fresh ones.
- Chickpeas. For a boost of plant-based protein to keep you feeling satisfied. I used canned chickpeas but you can use dried chickpeas too - just prepare them according to their packaging instructions.
- Coconut milk. The creamy base for the curry sauce.
- Garnish. I like to top my curry with chopped fresh coriander and a squeeze of lime juice. This is optional though and the curry will still be delicious without it!
What to serve with vegan curry
Vegan curry can be enjoyed as is or it can be served with a variety of different grains or a variety of bread. It is best to serve vegan curry warm and it can be garnished with any topping you like best such as fresh herbs, lime juice, nuts, or seeds.
Some serving suggestions include:
- Jasmine rice
- Quinoa (red or white)
- Couscous
- Basmati rice
- Bulgar wheat
- Crusty sourdough bread
- Naan bread
- Flatbreads
- Pita bread
How To Make Easy Vegan Chickpea and Pumpkin Curry
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 curry recipe that is still creamy and a perfect satisfying comfort meal. To make this Indian pumpkin curry, simply follow the easy instructions that follow or see the recipe card below.
Step-By-Step Instructions:
STEP ONE
Fry the onions. Heat the oil in a large 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.
STEP TWO
Add garlic and ginger. Add the minced garlic and grated ginger to the softened onions and allow to cook for 1 minute.
STEP THREE
Season and add spices. Add salt and pepper to taste and the spices and allow to cook for 1 minute, stirring continuously.
STEP FOUR
Make the sauce. Add the diced tomatoes and coconut milk. Allow the sauce to reach a boil and then lower the heat to a gentle simmer.
STEP FIVE
Add the pumpkin. Once the curry is simmering, add the cubed pumpkin and allow to simmer for 15 minutes.
STEP SIX
Add the chickpeas. Add the chickpeas to the curry and simmer for a further 10 minutes.
STEP SEVEN
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 and 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 extremely well.
Simply 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.
More delicious dinner recipes to try:
- Lemon Garlic Butter Shrimp Pasta
- Vegan Beet Burger
- Avocado Pesto Pasta
- Creamy Garlic Tuscan Chicken
- Creamy Roasted Cauliflower Soup
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 tablespoon 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 tablespoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 2 teaspoon 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.
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