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    Recipes » Recipes » Lunch & Dinner

    Pumpkin Curry (Vegan + GF)

    Last updated - July 14, 2021; Published - November 1, 2018 By Rhian Williams 10 Comments

    Jump to Recipe Print Recipe
    Photo of orange curry with diced pumpkin, chickpeas and spinach in a silver saucepan

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

    Photo of diced pumpkin, chickpeas and spinach in a yellow curry sauce in a silver saucepan

    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.

    Photo of diced onion being fried in a silver saucepan

    • Add the spices fry for a minute until fragrant.

    Photo of diced onion with brown spices being fried in a silver saucepan

    • 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.

    Photo of diced pumpkin, chickpeas and coriander in a yellow curry sauce in a silver saucepan

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

    Photo of diced pumpkin, chickpeas and spinach in a yellow curry sauce in a silver saucepan

    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.

    Photo of diced pumpkin, chickpeas and spinach in a yellow curry sauce in a silver saucepan

    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.

    Photo of diced pumpkin, chickpeas and spinach in a yellow curry sauce in a silver saucepan

    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 onion , diced
    • 1 cm (½ inch) ginger, , peeled and minced
    • 2 garlic cloves , minced
    • 1 heaped teaspoon curry powder
    • 1 teaspoon ground cumin
    • 1 teaspoon ground turmeric
    • 1 teaspoon sweet paprika
    • 1 teaspoon garam masala
    • 800 g (28 oz) pumpkin , deseeded and diced* (or sub butternut squash or sweet potato)
    • 400 g (14 oz) tin of chickpeas , drained and rinsed
    • 1 vegetable stock cube (ensure gluten-free if necessary)
    • Handful fresh coriander (cilantro) , roughly chopped
    • 200 ml (⅘ cup) coconut milk
    • Salt + pepper to taste
    • 200 ml (⅘ cup) tinned tomatoes
    • 200 g (7 oz) spinach

    To serve (optional):

    • Cooked brown or white rice
    • Flaked almonds
    • Pumpkin seeds
    • 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.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Lunch & Dinner Recipes

    • Gluten-Free Dinner Rolls (Vegan + No Yeast)
    • Tofu Burger (Vegan + Gluten-Free)
    • Vegan Sausage Rolls (Gluten-Free)
    • Gluten-Free Vegan Irish Soda Bread
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      Recipe Rating




    1. Anonymous

      May 01, 2018 at 8:51 pm

      5 stars
      So simple and delicious!

      Reply
      • Rhian Williams

        May 01, 2018 at 10:00 pm

        Thank you!

    2. Lydia

      November 01, 2018 at 10:27 pm

      5 stars
      Lovely recipes , you’re a star, you have so many great dinner recipes!

      Reply
      • Rhian Williams

        November 02, 2018 at 12:17 am

        Thank you so much!

    3. Maureen

      November 02, 2018 at 2:11 am

      5 stars
      Hearty and nutritious, yum!

      Reply
      • Rhian Williams

        November 02, 2018 at 12:01 pm

        Thank you so much!

    4. Nina Molina

      November 03, 2018 at 1:31 pm

      Hi dear , I love all your recipes you inspired me
      Your imagination in cooking is a blessing, thank ypou

      Reply
      • Rhian Williams

        November 03, 2018 at 8:00 pm

        Aw thank you so much for your kind words!

    5. Susan H.

      April 28, 2019 at 11:41 pm

      OMG! So delicious!!

      Reply
      • Rhian Williams

        April 29, 2019 at 4:08 pm

        Thank you so much!

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    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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