With garlic, ginger, and jalapeno as the base and pumpkin puree and coconut milk for creamy texture, this Indian-spiced Vegan Chickpea Pumpkin Curry Recipe is a hearty meal with great depth of flavor.
’Tis the season for pumpkin, as we all know! And I feel like I’m a latecomer to the party since I haven’t posted anything with pumpkin yet this fall.
I realize that there’s no shortage of pumpkin recipes in the blogging world. Nevertheless, I’m going to make it up to you.
Every Friday from now until Thanksgiving I’m going to post a different pumpkin recipe!
I decided to start with a savory dish because pumpkin is most commonly used in sweet applications. And I guess I’m just a little bit of a rebel like that, lol.
Vegan Chickpea Pumpkin Curry Recipe
This curry has a nice balance of sweet, spice, and heat.
Starting with a base of garlic, ginger, and jalapeno gives it great depth of flavor.
Indian spices add complexity.
Pumpkin puree and coconut milk add creamy richness.
And I like to squeeze fresh lemon juice on top right before serving for a little tang.
This Vegan Chickpea Pumpkin Curry Recipe whips up in less than an hour for a great weeknight meal!
How Long Does Pumpkin Curry Last in the Fridge?
If stored covered in the fridge, this curry will last for up to 5 days.
Can I Freeze Pumpkin Chickpea Curry?
Yes! This curry freezes and reheats well.
What to Serve with Chickpea Pumpkin Curry
- On top of Saffron Rice with Golden Raisins and Pine Nuts
- Or keep the carbs down and serve it on top of Smoky Roasted Garlic Cauliflower “Rice” with Toasted Almonds (check out my step-by-step guide for how to make cauliflower rice if you don’t know how to make it)
- Along with Naan for dipping
- With a slice of No Knead Bread for dunking
More Vegan Curry Recipes to Try:
- Creamy Cashew Mushroom and Green Pea Masala
- Thai Red Curry
- Indian Spiced Chickpea Curry
- Potato Curry
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Vegan Chickpea Pumpkin Curry Recipe
- 2 tablespoon olive oil
- 1 large onion diced
- 3 medium carrots thinly sliced
- 1/4 teaspoon salt
- 1 large tomato diced
- 2 jalapenos deseeded and minced (more or less to taste)
- 2 large cloves garlic minced
- 1/2 inch piece fresh ginger grated
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cinnamon
- 1 bay leaf
- 1 cup pumpkin puree
- 2 cups vegetable stock
- 15 ounces can chickpeas rinsed and drained
- 1/4 cup canned unsweetened full-fat coconut milk
- Fresh lemon wedges optional; for serving
- Fresh parsley or cilantro leaves optional; for garnish
- Heat the oil in a medium saucepan over medium-high heat. Add the onion, carrot, and salt, and sauté until the onion is starting to soften, about 5 minutes, stirring occasionally.
- Add the tomato, jalapeno, garlic, and ginger and cook 2 minutes.
- Add 1 teaspoon garam masala, coriander, black pepper, cinnamon, and bay leaf and cook 1 minute more.
- Add the pumpkin puree and vegetable stock, and bring up to a boil.
- Cover the pot (leaving the lid ajar), and turn heat down to simmer. Cook until the carrots are tender, about 10 to 15 minutes.
- Add the chickpeas and cook 3 minutes, then add the coconut milk and cook 2 minutes. Stir in the remaining 1/2 teaspoon garam masala.
- Taste and season with additional salt and pepper as desired.
- Serve with fresh lemon wedges to squeeze on top, garnished with fresh parsley or cilantro, if desired.
- Store this curry for up to 5 days covered in the fridge.
- This curry freezes and reheats well.
This post was first published on An Edible Mosaic on October 21, 2011. I updated it with more information on September 23, 2020.
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