Made with creamy pumpkin and hearty chickpeas, this Pumpkin Coconut Chickpea Curry is perfect for the colder fall and winter months!
I just got back from Chiang Mai, Thailand and you better believe I ate all the Thai curry, spring rolls and vegan goodies while I was there! I could eat curry everyday, especially this creamy peanut butter curry!
Chiang Mai is a vegan's paradise and I'm so thankful we get the opportunity to go so often since we moved to China.
In addition to Thai curries (green and massaman are my favorite!) I've been loving homemade curries this fall as well. I love how versatile and easy to throw together most curries are and I make them all throughout the year. Since we're are in the midst of fall, it's inevitable that I'd post a pumpkin curry like this Pumpkin Coconut Chickpea Curry! Pair it with some Homemade Indian Chapati and you'll have a delicious, comforting meal.
How To Make Pumpkin Coconut Chickpea Curry
This curry couldn't be easier to make as there is minimal prep and the bulk of the ingredients come from cans... which actually doesn't sound too appetizing when written out, but it truly is delicious.
I love how the coconut milk and the pumpkin puree give this dish the creamiest of textures and the chickpeas have so much staying power to keep you full for hours.
I hope you give this simple and delicious vegan Pumpkin Coconut Chickpea Curry a try. If you do, please let me know your thoughts in the comments below. Or even better, take a photo of the finished product and let me see your creation by tagging #theconscientiouseater on Instagram!
📖 Recipe
Pumpkin Coconut Chickpea Curry
Ingredients
- 1 red onion chopped
- 4 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 red chili optional, minced
- 1 ½ tablespoons curry powder
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- salt and black pepper to taste
- 2-3 large carrots chopped (2 cups)
- 30 ounces chickpeas 2 cans
- 1 can can chopped tomatoes
- 13.5 ounces can coconut milk
- 1 ½ cups pumpkin puree
- 1 tablespoon lemon juice
- cilantro for garnish
Instructions
- In a large pot, saute the chopped onion, minced garlic and grated ginger in some water until the onion is soft.
- Add in the dried chili and spices and allow the spices to cook for about 1-2 minutes until fragrant.
- Add in the next 5 ingredients, from the chopped carrots to the chickpeas, leaving the lemon juice and cilantro for later.
- Stir all the ingredients together well and allow the curry to come to a boil. Then reduce the heat to a simmer and allow everything to cook for about 15 minutes, or until the carrots are softened.
- Squeeze in the lemon juice, plus more salt and pepper to taste.
Tori Prewitt says
Could you tell me the serving size? That would be helpful on the nutritional info! I’m starting to try and lose weight and I have to track my food so would love to know size of serving when you say 6 servings. Thank you!
Faith VanderMolen says
I'm not sure the volume of food per serving. But if you make the recipe and divide it into 6 portions, that would probably help you get a better idea of how much to eat. Sorry I can't say for sure!
Lisa says
So simple to make and so delish. Amazing flavor...thank you!
Faith VanderMolen says
That's great to hear! Thanks so much for letting me know you enjoyed it!
Laura says
I give this recipe 10 stars. I do not see any place on this page to rate your recipe.
I made thus tonight for dinner and it is absolutely delicious. Thank you so much. I am freezing half of it. I added 4 sliced celery stalks, various spices, turmeric, for the brain, mustard powder, etc. So wonderful. Take care...
Faith VanderMolen says
So glad you enjoyed it Laura! You can leave a star rating by clicking on the stars at the top of the recipe card by the title. That'd be a huge help! Enjoy the curry and thanks so much for commenting!
oscar says
Wow! I just made this today replacing the chickpeas with chicken. I'm a meat eater. Oh, it is soooo good!!!!
Faith says
Awesome! So glad it worked out for you Oscar!
Miranda says
I made this yesterday and it was amazing!! I'm new to cooking and I'm trying to gather some recipes so that I can get a few dishes on rotation and get some practice in the kitchen, and this is definitely a keeper!
Thank you!
Faith says
Thanks music to my ears Miranda! Thanks so much for sharing your results!