There’s nothing quite like a warm, aromatic curry when the days grow colder. This Savory Pumpkin Curry with Chickpeas blends creamy pumpkin, protein-rich chickpeas, and a medley of spices into a dish that’s not only comforting but also naturally vegan and gluten-free. Perfect as a weeknight dinner or centerpiece for a cozy fall meal, this curry is hearty, nourishing, and bursting with flavor.
Why Pumpkin Curry Is Trending
Pumpkin has become more than just a dessert ingredient. In savory cooking, it adds a velvety texture and subtle sweetness that balances bold spices beautifully. Pumpkin curry is trending because it’s:
- Vegan-friendly – No dairy or meat, yet rich and satisfying.
- Budget-friendly – Uses pantry staples like canned pumpkin and chickpeas.
- Meal-prep ready – Tastes even better the next day.
- Seasonal & cozy – A perfect fall and winter comfort food.
For those who enjoy exploring pumpkin in new ways, this dish pairs well with sweet classics like Pumpkin Bars or Pumpkin Coffee Cake.
Ingredients You’ll Need
- 1 tbsp coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder (or garam masala)
- 1 tsp turmeric
- ½ tsp cumin
- ¼ tsp cayenne (optional, for heat)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) pumpkin puree (or 2 cups roasted pumpkin cubes)
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tbsp soy sauce or tamari
- Juice of 1 lime
- Fresh cilantro, for garnish
Serving suggestion: Jasmine rice, naan, or quinoa.
Step-by-Step Instructions
- Sauté aromatics – In a large pot, heat oil over medium heat. Add onion, garlic, and ginger. Cook until fragrant.
- Toast spices – Stir in curry powder, turmeric, cumin, and cayenne. Toast for 1 minute to release flavors.
- Add pumpkin & chickpeas – Mix in pumpkin puree and chickpeas until well coated.
- Simmer with coconut milk – Pour in coconut milk, broth, and soy sauce. Stir well.
- Cook gently – Reduce heat and simmer for 20 minutes, stirring occasionally, until thickened.
- Finish with lime juice – Taste and adjust seasoning. Add lime juice for brightness.
- Serve hot over rice or naan, garnished with fresh cilantro.
Serving Suggestions
- Pair with basmati rice or quinoa for a complete meal.
- Serve alongside warm naan bread for scooping.
- Add a refreshing side salad like cucumber raita (vegan version with coconut yogurt).
For a festive fall dinner, this curry complements sweet dishes such as Calabaza en Tacha or a comforting Pumpkin Pie.
Recipe Variations
- Pumpkin & Lentil Curry – Add red lentils for extra protein and creaminess.
- Thai-Inspired Pumpkin Curry – Use red curry paste and fish sauce (or vegan substitute) for a Thai twist.
- Pumpkin & Spinach Curry – Stir in fresh spinach at the end for added nutrients.
- Spicy Pumpkin Curry – Increase cayenne or add chili flakes for extra heat.
For more spice inspiration, check out this Gochujang Sauce Guide, which also brings bold flavors to savory meals.
Storage & Meal Prep Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 2 months; thaw overnight in the fridge before reheating.
- Curry often tastes better the next day, making it ideal for meal prep.
Conclusion
This Savory Pumpkin Curry with Chickpeas is a true comfort dish—vegan, wholesome, and full of flavor. Whether served with rice, naan, or quinoa, it’s a filling dinner that proves pumpkin isn’t just for pies and lattes.
If you’re building a fall menu, try pairing it with the cozy Low Sodium Chicken Noodle Soup for variety, or finish your meal with Pumpkin Spice for a seasonal touch.
Savory Pumpkin Curry with Chickpeas
Ingredients
Aromatics and Spices
- 1 tbsp coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder (or garam masala)
- 1 tsp turmeric
- ½ tsp cumin
- ¼ tsp cayenne (optional, for heat)
Main Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) pumpkin puree (or 2 cups roasted pumpkin cubes)
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tbsp soy sauce or tamari
- to taste fresh cilantro, for garnish
Instructions
Preparation
- In a large pot, heat oil over medium heat. Add onion, garlic, and ginger. Cook until fragrant.
- Stir in curry powder, turmeric, cumin, and cayenne. Toast for 1 minute to release flavors.
- Mix in pumpkin puree and chickpeas until well coated.
- Pour in coconut milk, broth, and soy sauce. Stir well.
- Reduce heat and simmer for 20 minutes, stirring occasionally, until thickened.
- Taste and adjust seasoning. Add lime juice for brightness.
- Serve hot over rice or naan, garnished with fresh cilantro.
