This Vegan Chickpea Pumpkin Curry is:
- nutritious yet comforting
- so easy to make
- a great way to make use of seasonal produce!
There’s no better way to keep warm during these chilly months than with a big bowl of steaming hot curry. I posted this Chickpea Pumpkin Biryani last year, and loved that pairing of ingredients so much I decided to use them to make a curry: I absolutely love the combination of the soft, sweet pumpkin with the nutty chickpeas.
I used kabocha pumpkin, which is definitely my favourite type of pumpkin! It’s a Japanese variety and it’s super sweet and creamy, and the skin tastes just as delicious as the flesh. But you can use whatever type of pumpkin or squash you like, or even sweet potatoes.
This Vegan Chickpea Pumpkin Curry is a great clean-out-the-fridge meal, as you can add whatever vegetables you want. I went with broccoli florets and spinach, but other delicious add-ins include:
- red peppers
Coconut milk helps create a rich, creamy texture, whilst tomatoes add an acidity that beautifully balances out the sweetness of the pumpkin and coconut.
If you’d rather not use too much coconut coconut, use can use just half the amount in the recipe below and substitute the other half with pumpkin purée! It’s just as rich, sweet and creamy, without all the fat.
Finally, you can serve this curry over brown or white rice or quinoa, and top with coconut flakes, flaked almonds or pumpkin seeds for a bit of crunch and extra flavour.
For more curry recipes, check out my:
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Helpful tools to make this Vegan Chickpea Pumpkin Curry:
This Vegan Chickpea Pumpkin Curry is nutritious yet comforting, easy to make, and a great way to make use of seasonal produce!
- 1 tablespoon coconut oil (or vegetable or rapeseed oil)
- 1 onion, diced
- 1 cm (1/2 inch) ginger, minced
- 2 garlic cloves, minced
- 1 heaped teaspoon curry powder, to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 1 teaspoon garam masala
- 1 small kabocha pumpkin*, deseeded and cut into small cubes (or sub butternut squash or sweet potato)
- 400 g (14oz) tin of chickpeas, drained and rinsed
- 1 vegetable stock cube (ensure gluten-free if necessary)
- Handful fresh coriander (cilantro), roughly chopped
- 200 ml (4/5 cup) coconut milk
- Salt + pepper, to taste
- 200 ml (4/5 cup) tinned tomatoes
- 150 g (5.5oz) broccoli florets
- 200 g (7oz) spinach
- Cooked brown or white rice
- Fresh coriander (cilantro), roughly chopped
- Flaked almonds
- Pumpkin seeds
- Coconut flakes
Heat up the oil in a large saucepan
Once hot, add the onion, ginger and garlic, and fry for around 10 minutes until soft
Add the curry powder, cumin, turmeric, paprika and garam masala, and fry for a couple of minutes until fragrant
Add the pumpkin, chickpeas, stock cube, coriander, coconut milk and salt + pepper, and enough water to roughly cover
Bring to the boil and simmer on a low heat for around 10 minutes, until the pumpkin has softened slightly
Add the tinned tomatoes and continue to cook for another 10 minutes
About 5 minutes before serving, add broccoli and spinach (so as not to overcook it)
Serve alongside rice, and scatter over fresh coriander, flaked almonds, pumpkin seeds or coconut flakes
Leftovers are delicious reheated and freeze well
*You can also eat the skin, which makes it easier to prepare as well - if using another type of pumpkin you may need to peel it before.
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