Photo of diced pumpkin, chickpeas and spinach in a yellow curry sauce in a silver saucepan
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Pumpkin Curry (Vegan + GF)

This Pumpkin Curry is nutritious yet comforting, easy to make, and a great way to make use of seasonal produce!
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 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 pumpkin , deseeded and diced* (or sub butternut squash or sweet potato)
  • 400 g tin of chickpeas , drained and rinsed
  • 1 vegetable stock cube (ensure gluten-free if necessary)
  • Handful fresh coriander (cilantro) , roughly chopped
  • 200 ml coconut milk
  • Salt + pepper to taste
  • 200 ml tinned tomatoes
  • 200 g 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

Calories: 397kcal | Carbohydrates: 51g | Protein: 14g | Fat: 17g | Saturated Fat: 12g | Sodium: 293mg | Potassium: 1579mg | Fiber: 11g | Sugar: 14g | Vitamin A: 22095IU | Vitamin C: 40.9mg | Calcium: 180mg | Iron: 8.9mg