With garlic, ginger, and jalapeño 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.

front view of chickpea pumpkin curry in serving bowl

’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. I guess I’m just a little bit of a rebel like that, lol.

In This Article

Vegan Pumpkin Chickpea 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 pumpkin curry recipe whips up in less than an hour for a great weeknight meal!

Ingredients

In this section I explain the ingredients and give substitution ideas. For the full recipe (including ingredient amounts), see the recipe card below.

Olive oil - to sauté the vegetables
Onion - for savory depth of flavor and aroma
Carrot - to bump up the nutrition and add a touch of natural earthy sweetness
Salt - a natural flavor enhancer
Tomato - for a touch of acid to balance our curry
Jalapeño, garlic, and ginger - for depth of flavor and aroma, and a touch of spicy heat
Garam masala, ground coriander, black pepper, and ground cinnamon - this spice blend is common in Indian cuisine
Bay leaf - add it if you have it, but don't worry if you don't have one
Pumpkin puree - canned is fine, just make sure it isn't pumpkin pie filling
Vegetable stock - or you can use chicken stock for richer flavor if keeping this dish vegan isn't a concern
Chickpeas - you can use rinsed and drained canned chickpeas, or cook up a batch of dried chickpeas if that's what you have on hand
Coconut milk - use canned unsweetened full-fat coconut milk for the best flavor and texture
Fresh lemon wedges and fresh cilantro - these optional garnishes add bright color and fresh flavor

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, jalapeño, garlic, and ginger and cook 2 minutes, stirring frequently.
Add 1 teaspoon garam masala, coriander, black pepper, cinnamon, and bay leaf and cook 1 minute more, stirring constantly.
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 ½ 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.

Pumpkin Chickpea Curry FAQs

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! You can freeze this curry in an airtight container for up to 3 months. It reheats well on the stovetop or in the microwave.

What Do You Serve with Chickpea Pumpkin Curry?

To make this pumpkin curry a full meal, serve it with any of the following:

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

serving dish with chickpea pumpkin curry

Let's Connect

Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.

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

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