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:
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)
- 1 tablespoon coconut oil (or vegetable or rapeseed oil)
- 1 onion , diced
- 1 cm (1/2 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 (4/5 cup) coconut milk
- Salt + pepper to taste
- 200 ml (4/5 cup) tinned tomatoes
- 200 g (7 oz) spinach
To serve (optional):
- Cooked brown or white rice
- 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 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
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