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.
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.
Notes
Storage: Store this curry in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Reheating: This reheats well on the stovetop or in the microwave.