Name: Pumpkin Chickpea Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian-Inspired
Ingredients: 2 teaspoons oil; 1 teaspoon paprika (or ¾ tsp smoked paprika + ¼ tsp cayenne); 1 teaspoon ground coriander; ½ teaspoon ground cumin; ½–1 teaspoon curry powder (or garam masala, Berbere, or Jamaican curry powder); ¼ cup finely chopped onion; 3 cloves garlic, minced; 1 teaspoon minced ginger; ½ cup pumpkin purée (or squash mash); 1 ½ cups oat milk (or coconut milk, cashew milk, or other thick non-dairy milk); 15 oz canned chickpeas, drained; ½ red bell pepper, thinly sliced; ½ cup mixed veggies (butternut squash, sweet potato, green beans, etc.); ½ cup thinly sliced mushrooms (or other veggies of choice); ¾ teaspoon salt; ½ cup packed chopped spinach; Lemon juice, for serving; Red pepper flakes, for garnish

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Why You’ll Love This Recipe

I like this recipe because it’s wholesome, plant-based, and bursting with flavor. The chickpeas make it filling, while the pumpkin and veggies bring natural sweetness and richness. It’s versatile too—I can use whatever vegetables I have on hand, and the spices can easily be adjusted to taste. Served with rice or naan, it’s a satisfying and nourishing meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 teaspoons oil
1 teaspoon paprika (or ¾ teaspoon smoked paprika + ¼ teaspoon cayenne)
1 teaspoon ground coriander
½ teaspoon ground cumin
½ to 1 teaspoon curry powder (or garam masala, berbere, or Jamaican curry powder)
¼ cup finely chopped onion
3 cloves garlic, minced
1 teaspoon minced ginger
½ cup pumpkin purée (or mashed squash)
1 ½ cups oat milk (or coconut, cashew, or other dairy-free milk)
15 ounces canned chickpeas, drained
½ red bell pepper, thinly sliced
½ cup other veggies (butternut squash, sweet potato, green beans, etc.)
½ cup thinly sliced mushrooms (or other vegetables)
¾ teaspoon salt
½ cup packed chopped spinach
Lemon juice, for garnish
Red pepper flakes, for garnish

Directions

I heat the oil in a skillet over medium heat.
I add paprika, coriander, cumin, and curry powder, stirring until the spices become fragrant and bubbly.
I add the onion, garlic, and ginger, cooking until the onion turns translucent.
I stir in the pumpkin purée, then add the non-dairy milk, chickpeas, bell pepper, mushrooms, other vegetables, and salt.
I cover and cook for 10–12 minutes, until the vegetables are tender.
I fold in the spinach, then remove from heat.
Before serving, I add a splash of lemon juice and a sprinkle of red pepper flakes. I serve it hot with rice or other grains.

Servings and timing

This recipe makes 4 servings. It takes 15 minutes to prep and 25 minutes to cook, for a total of about 40 minutes.

Variations

Sometimes I add peas, baby corn, or sweet potato for more variety. If I don’t have individual spices, I substitute curry powder or even Thai curry paste (though the flavor will change). I also like swapping cumin and coriander for garam masala when I want a deeper, more aromatic curry.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stovetop over medium heat, adding a splash of non-dairy milk if the curry thickens too much. It also freezes well for up to 2 months.

FAQs

Can I make this curry spicier?

Yes, I add extra cayenne pepper, red pepper flakes, or even a chopped chili for more heat.

Can I use fresh pumpkin instead of purée?

Yes, I cook and mash fresh pumpkin or squash before adding it to the curry.

What’s the best milk to use?

I love using coconut milk for richness, but oat and cashew milk also work well for a creamier texture.

Can I use dried chickpeas instead of canned?

Yes, but I soak and cook them in advance since they won’t cook fully in the curry.

What do I serve with pumpkin chickpea curry?

I usually pair it with basmati rice, quinoa, or naan bread to soak up the sauce.

Conclusion

Pumpkin chickpea curry is one of those comforting, flavorful recipes I keep on repeat throughout the fall. I love how creamy the pumpkin makes the sauce, and the combination of chickpeas, vegetables, and spices creates a wholesome, satisfying meal. Whether I serve it for a weeknight dinner or meal prep for the week, it’s always a hit.

Pumpkin Chickpea Curry