Chickpea Pumpkin Curry

This Chickpea Pumpkin Curry is the perfect dish for cozy autumn nights. Packed with fall flavors and hearty ingredients, this vegan curry combines the sweetness of pumpkin, the warmth of spices like cumin and cinnamon, and the creaminess of coconut milk. It’s an easy, budget-friendly, and healthy meal that’s great served with naan or brown rice. Plus, it freezes well, making it a great option for meal prepping.

Why You’ll Love This Recipe

This Chickpea Pumpkin Curry is a delicious and wholesome dish that’s full of flavor and nutrition. The combination of pumpkin, chickpeas, and leafy greens offers a comforting, filling meal that’s both satisfying and light. The spices—turmeric, cumin, cinnamon, and cardamom—create a fragrant, aromatic base that complements the sweetness of the pumpkin and the creaminess of the coconut milk. It’s vegan, gluten-free, and can be customized to your preferred level of spice. This curry also makes excellent leftovers that can be frozen and enjoyed later.

Ingredients

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 thumb-sized piece of ginger, minced (about 1 tablespoon)

• 1 teaspoon turmeric

• 1 teaspoon cumin

• 1 teaspoon sea salt (to taste)

• 1/2 teaspoon black pepper

• 1/2 teaspoon cinnamon

• 1/4 teaspoon cardamom (1 pod, fresh)

• 1/4 teaspoon cayenne pepper (to taste)

• 1 small pumpkin, cut into 4 cm pieces (about 2 cups)

• 1 tablespoon apple cider vinegar

• 400 ml canned full-fat coconut milk

• 200 ml water (half the can from the coconut milk)

• 200 grams cooked or canned chickpeas, rinsed

• 70 grams greens, roughly chopped (chard, kale, spinach, etc.)

Additional elements for serving:

• Brown rice or naan

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat a large pot over medium heat and add the olive oil.

2. Add the chopped onion and cook for about two minutes, or until softened and fragrant.

3. Stir in the minced garlic and ginger, cooking for another minute. Then, add the sea salt, black pepper, cumin, cinnamon, turmeric, cardamom, and cayenne pepper, stirring to combine.

4. Add the pumpkin pieces and stir well to coat them with the spice mixture.

5. Pour in the apple cider vinegar and stir to lift any bits that may have stuck to the bottom of the pot.

6. Add the coconut milk, water, and chickpeas. Stir well, cover the pot, and bring to a low boil. Reduce the heat to a simmer and cook for 20-25 minutes, or until the pumpkin is tender.

7. Remove the curry from the heat and stir in the chopped greens, allowing them to wilt. If using frozen greens, simmer for a few minutes until fully heated through. Taste and adjust the seasoning as needed.

8. Serve immediately with brown rice or naan. Leftovers can be stored in a sealed container for up to 3 months in the freezer or 2-3 days in the refrigerator.

Servings and Timing

• Servings: 4 people

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Add More Veggies: You can include other seasonal vegetables such as sweet potatoes, carrots, or cauliflower to bulk up the curry.

• Spice Level: Adjust the cayenne pepper based on your heat preference. You can also add a chopped chili for an extra kick.

• Non-Vegan Version: For a non-vegan twist, you can use dairy milk instead of coconut milk and add a dollop of yogurt as a garnish.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. You can also freeze the curry for up to 3 months.

• Reheating: Reheat in a pot over low heat, adding a splash of water or coconut milk if it’s too thick. Alternatively, reheat in the microwave until heated through.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin?

Yes, fresh pumpkin is perfect for this recipe. Just peel, cube, and cook it as directed in the recipe.

2. Can I use a different type of greens?

Yes, you can substitute any leafy green such as spinach, kale, or Swiss chard in this recipe.

3. Can I make this curry spicier?

Yes, you can increase the cayenne pepper or add a fresh chili pepper to increase the heat.

4. Can I use low-fat coconut milk?

While you can use low-fat coconut milk, the curry may not be as rich and creamy. Full-fat coconut milk is recommended for the best texture.

5. Can I make this dish ahead of time?

Yes, this curry stores well in the fridge for 2-3 days. It also freezes well for up to 3 months.

6. What can I serve this curry with besides naan or rice?

This curry pairs well with quinoa, couscous, or a side salad for a lighter option.

7. Can I use canned greens instead of fresh?

Canned greens can be used in a pinch, but fresh greens will give the dish a better texture and flavor.

8. Can I make this curry thicker?

If you prefer a thicker curry, you can reduce the amount of water or omit it entirely.

9. How can I make this recipe more filling?

To make this curry more filling, you can serve it with a side of roasted potatoes or add additional chickpeas.

10. Can I use pumpkin puree?

While pumpkin puree could work, it will give the curry a smoother texture. If you prefer the texture of chunks, stick with fresh or cubed pumpkin.

Conclusion

This Chickpea Pumpkin Curry is a warming, satisfying, and nutritious meal that’s perfect for fall. With its rich coconut milk base, aromatic spices, and hearty vegetables, it’s a dish that’s both comforting and healthy. Whether served with rice, naan, or another favorite side, this curry is sure to be a hit. Plus, it’s simple to make and easy to customize to suit your preferences. Enjoy a cozy meal that’s not only flavorful but also freezer-friendly for future meals!