Pumpkin Curry (Vegan + GF)

This Pumpkin Curry is nutritious yet comforting, so easy to make and a great way to make use of seasonal produce!

I posted this Vegan 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.

Why you’ll love this Pumpkin Curry:

• it’s comforting and warming
• it’s healthy and nutritious
• it’s packed with veggies
• it’s rich and creamy
• it’s fragrant and spicy
• it’s made in one pot
• it’s easy to make
• it’s great for batch cooking
• it freezes well
• it’s vegan and gluten-free!

How to make this Pumpkin Curry

Scroll down to the bottom of the post for the full recipe.

• Fry the onion, ginger and garlic.

• Add the spices fry for a minute until fragrant.

• Add the pumpkin, chickpeas, stock cube, coriander (cilantro), coconut milk and salt + pepper, and enough water to roughly cover.
• Cook for 10 minutes until the pumpkin has softened slightly.

• Add the tinned tomatoes and spinach and continue to cook for another 10 minutes.

How to serve this Pumpkin Curry

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.

How long does this Pumpkin Curry Soup keep for?

This curry keeps covered in the fridge for up to a few days and can also be frozen – reheat in a pan on the hob (stove) with extra water if necessary.

Substitutions you can make to this recipe:

• you can substitute the chickpeas with white beans or lentils
• you can substitute the pumpkin with sweet potato or butternut squash
• you can add any other vegetables you like, such as broccoli, red peppers, carrots, kale, cauliflower, potatoes or mushrooms
• if you’d rather not use too much coconut milk, 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.

More curry recipes:

• Chickpea Sweet Potato Peanut Curry
• Chickpea Pumpkin Biryani
• Japanese Curry
• Tofu Satay Curry

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Pumpkin Curry (Vegan + GF)

This Pumpkin Curry is nutritious yet comforting, easy to make, and a great way to make use of seasonal produce!

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: Indian

Keyword: vegan chickpea curry, vegan pumpkin curry

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Calories: 397kcal

Author: Rhian Williams

Ingredients

• 1 tablespoon coconut oil (or vegetable or rapeseed oil)1 tablespoon coconut oil (or vegetable or rapeseed oil)
• 1 onion , diced1 onion , diced
• 1 cm (1/2 inch) ginger, , peeled and minced1 cm (1/2 inch) ginger, , peeled and minced
• 2 garlic cloves , minced2 garlic cloves , minced
• 1 heaped teaspoon curry powder1 heaped teaspoon curry powder
• 1 teaspoon ground cumin1 teaspoon ground cumin
• 1 teaspoon ground turmeric1 teaspoon ground turmeric
• 1 teaspoon sweet paprika1 teaspoon sweet paprika
• 1 teaspoon garam masala1 teaspoon garam masala
• 800 g (28 oz) pumpkin , deseeded and diced* (or sub butternut squash or sweet potato)800 g (28 oz) pumpkin , deseeded and diced* (or sub butternut squash or sweet potato)
• 400 g (14 oz) tin of chickpeas , drained and rinsed400 g (14 oz) tin of chickpeas , drained and rinsed
• 1 vegetable stock cube (ensure gluten-free if necessary)1 vegetable stock cube (ensure gluten-free if necessary)
• Handful fresh coriander (cilantro) , roughly choppedHandful fresh coriander (cilantro) , roughly chopped
• 200 ml (4/5 cup) coconut milk200 ml (4/5 cup) coconut milk
• Salt + pepper to taste Salt + pepper to taste
• 200 ml (4/5 cup) tinned tomatoes200 ml (4/5 cup) tinned tomatoes
• 200 g (7 oz) spinach200 g (7 oz) spinach

To serve (optional):

• Cooked brown or white rice Cooked brown or white rice
• Flaked almonds Flaked almonds
• Pumpkin seeds Pumpkin seeds
• Coconut flakes Coconut flakes

Instructions

• 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 minute 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 spinach continue to cook for another 10 minutes
• Serve alongside rice, and scatter over fresh coriander, flaked almonds, pumpkin seeds or coconut flakes, if desired
• Leftovers are delicious reheated and freeze well - reheat in a pan on the hob (stove), adding a little extra water if necessary

Notes

*I used kabocha pumpkin, which has edible skin but if using another type of pumpkin you may need to peel it before.

Nutrition Facts

Pumpkin Curry (Vegan + GF)

Amount Per Serving

Calories 397 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 12g60%

Sodium 293mg12%

Potassium 1579mg45%

Carbohydrates 51g17%

Fiber 11g44%

Sugar 14g16%

Protein 14g28%

Vitamin A 22095IU442%

Vitamin C 40.9mg50%

Calcium 180mg18%

Iron 8.9mg49%

* Percent Daily Values are based on a 2000 calorie diet.

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