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Home » Dietary » Vegetarian » Vegan Chickpea Pumpkin Curry Recipe

Vegan Chickpea Pumpkin Curry Recipe

November 30, 2020 by Faith 27 Comments

Jump to Recipe

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.

Pumpkin Chickpea Curry

’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.

Pumpkin Chickpea Curry Recipe with Description

In This Article

  • Vegan Chickpea Pumpkin Curry Recipe
  • What to Serve with Chickpea Pumpkin Curry
  • More Vegan Curry Recipes to Try:
  • Vegan Chickpea Pumpkin Curry Recipe

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.

Pumpkin Chickpea Curry 2

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

Pumpkin Chickpea Curry 3

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

Pumpkin Chickpea Curry in Metal Dish

Vegan Chickpea Pumpkin Curry Recipe

By: Faith Gorsky
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.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 255 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Faith's Tips

  • Store this curry for up to 5 days covered in the fridge.
  • This curry freezes and reheats well.

Nutrition

Nutrition Facts
Vegan Chickpea Pumpkin Curry Recipe
Amount Per Serving (1 cup)
Calories 255 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Sodium 951mg41%
Potassium 587mg17%
Carbohydrates 31g10%
Fiber 9g38%
Sugar 7g8%
Protein 8g16%
Vitamin A 17773IU355%
Vitamin C 20mg24%
Calcium 83mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chickpea Pumpkin Curry, Pumpkin Chickpea Curry, Pumpkin Curry, Pumpkin Curry Recipe, Vegan Pumpkin Curry
Tried this recipe?Let me know how it was!

Pumpkin Chickpea Curry Recipe Pin

This post was first published on An Edible Mosaic on October 21, 2011. I updated it with more information on November 30, 2020.

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Filed Under: Gluten Free, Indian, Vegan, Vegetarian Tagged: Chickpeas, Curry, Indian Flavors, Pumpkin, Recipes, Vegan

Comments

  1. Fabiola says

    February 19, 2021 at 9:02 am

    First-rate

    Reply
  2. Erline Naftali says

    December 1, 2020 at 8:29 pm

    i love this fabulous post

    Reply
  3. Sara (The Veggie Eco-Life) says

    October 30, 2011 at 3:51 am

    I love curries, chickpeas and pumpkin. You made a match made in heaven!

    Reply
  4. LeQuan says

    October 29, 2011 at 1:48 pm

    Oh, I’ve never heard of a pumpkin curry before, how interesting. I love the flavours in this with the jalepeno peppers, coconut, cinnamon, and pumpkin. Another wonderful recipe you’ve shared with us, my dear. Hope you and Mike are enjoying your weekend. Catch up with your other posts another time, one of my babies are calling – AKA hubby ;)

    Reply
  5. Heavenly Housewife says

    October 24, 2011 at 8:18 am

    What a beautiful chickpea curry. I’ve made about 5 versions of chickpea curry and never made one that I really felt was excellent. This looks like it might be a winner.
    *kisses* HH

    Reply
  6. Anna says

    October 24, 2011 at 5:29 am

    Thanks! I am collecting pumpkin recipes lately and you are right, most of the recipes I have collected were all sweet treats…It is time I use pumpkin for savory dishes. This is the best recipe to start with. Thank you!

    Reply
  7. Stevie says

    October 23, 2011 at 8:36 pm

    I think that savory pumpkin dishes are underrated by most people. So cheers to you for making this marvelous dish! I love the idea of all the exciting spices and the jalapenos too. I’ll be looking forward to next Friday.

    Reply
  8. Alyssa (Everyday Maven) says

    October 23, 2011 at 12:00 am

    What a great use of Pumpkin! This looks delish and perfect for the Fall :)

    Reply
  9. Betty @ scrambled hen fruit says

    October 22, 2011 at 8:47 pm

    So many flavors! This savory pumpkin dish looks perfect for a chilly fall evening. :)

    Reply
  10. Veronica Miller says

    October 22, 2011 at 3:46 am

    OMgoats, I LOVE your bowl! Where did you get that? I’ve really been craving soup now that the weather is chilly and although this isn’t soup, I imagine it would really warm my bones. It looks very comforting and I like the sound of the ingredients together. I honestly don’t think I’ve ever made anything with pumpkin that wasn’t sweet! A shame! This looks wonderful.

    Reply
    • admin says

      October 22, 2011 at 7:58 am

      Veronica, Awww, thanks, sweetie! I got it at a market on a strip of shops walking from Bab Sharqi towards Souk al Hamidiyah in Damascus, Syria (it was one of the markets from this post). Next time I go I’ll pick up a couple for you, promise! (Until then, I bet you could find something similar…love eBay, lol!)

      Reply
  11. [email protected] says

    October 22, 2011 at 1:19 am

    the curry looks really creamy and I like the addition of jalapenos. We mostly only use curry in savoury dishes in Australia, so we are all upside down litarely……

    Reply
  12. ursula says

    October 22, 2011 at 12:39 am

    It’s funny what you said about pumpkin usually being a sweet thing. Where I live (In Australia) pumpkin is always a savoury thing. Always. I’ve never eaten a sweet pumpkin thing, but I’m slowly beginning to want to try it the sweet way! And this looks great, I love chickpeas in curry!

    Reply
  13. Angie's Recipes says

    October 21, 2011 at 11:58 pm

    A delicious and comforting curry. Beautiful presentation too.

    Reply
  14. Lorraine @ Not Quite Nigella says

    October 21, 2011 at 11:04 pm

    What a great idea having pumpkin recipes every Friday! This looks wonderful and healthy too :)

    Reply
  15. BeadedTail says

    October 21, 2011 at 8:07 pm

    I wouldn’t have thought of putting all this together but it sounds fabulous! I’m looking forward to your pumpkin recipes!

    Reply
  16. [email protected] says

    October 21, 2011 at 4:59 pm

    As moist as sweets are with pumpkin I agree with you there are so many wonderful savory options with this squash. This is a lovely curry you made, wish I could have it for dinner.

    Reply
  17. Erica says

    October 21, 2011 at 10:34 am

    I made my first curry recipe sans curry this week and I feel inspired! I want to make this and use cumin/red pepper like I did in my soup! It looks SO good and you know I LOVE pumpkin!

    Reply
  18. Louanne says

    October 21, 2011 at 10:20 am

    Oh my goodness, I would so love a bowl of that right now! It looks scrumptious and hearty – pure comfort. Also love that it’s gluten-free, too. You hit it out of the park, Faith!

    Reply
  19. Krista says

    October 21, 2011 at 9:40 am

    You come up with the best recipes, Faith! I love chick pea curry so I think I will try this. Just need to grab a can of coconut milk first! :)

    Have a great weekend…

    Reply
  20. Hannah says

    October 21, 2011 at 9:17 am

    Ah, this sounds like a hot, creamy, spicy bowl of heaven! I love pumpkin curry, it’s one of my favorites… And believe me, I make a whole lot of curry. Something about the sweetness and starchy tenderness of the pumpkin is just so perfectly suited to the job… Now you’ve got me really hungry!

    Reply
  21. Rosa says

    October 21, 2011 at 8:36 am

    A goregous curry! It looks really comforting and delicious.

    Cheers,

    Rosa

    Reply
  22. Blond Duck says

    October 21, 2011 at 7:21 am

    This is such a cool combo! How do you think of these things?

    Reply
    • admin says

      October 21, 2011 at 7:32 am

      Duckie, You’re so sweet! And to answer your question, most of the time I literally dream them up, lol! ;)

      Reply
  23. Lauren @ Healthy Food For Living says

    October 21, 2011 at 7:07 am

    This curry dish looks amazing (I’m planning to make it next week) and I’m in full support of weekly pumpkin recipes! Lately I’ve been all about pumpkin in both sweet and savory applications =).

    Reply
    • Lauren @ Healthy Food For Living says

      November 3, 2011 at 7:49 am

      I made this last night (with a bit of madras curry powder added in) and absolutely loved it! I can’t wait for leftovers today at lunch =).

      Reply
  24. Lisa says

    October 21, 2011 at 6:08 am

    Wow—awesome! I have some leftover pumpkin and may just have to try this for a dinner party this weekend—I’m sure it smells and tastes amazing!

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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