Pumpkin Chickpea Curry
This one-pot vegan pumpkin chickpea curry is creamy, cozy, and full of warming spices—perfect for fall weeknights and packed with flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course, Curry
- Method: Stovetop / One-Pot
- Cuisine: Indian-Inspired
- Diet: Gluten Free
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
Instructions
Heat oil in a skillet over medium heat.
Add paprika, coriander, cumin, and curry powder. Toast until fragrant and bubbly.
Stir in onion, garlic, and ginger. Cook until onion turns translucent.
Mix in pumpkin purée, then add non-dairy milk. Stir well.
Add chickpeas, bell pepper, mushrooms, other veggies, and salt. Stir to combine.
Cover and cook 10–12 minutes, until veggies are tender.
Fold in spinach and remove from heat.
Finish with a squeeze of lemon juice and garnish with pepper flakes.
Serve warm with rice, naan, or other grains.
Notes
Customize with additional veggies like peas, baby corn, or zucchini.
If you don’t have ground spices, substitute 1 tablespoon curry powder or Thai curry paste.
Garam masala can replace cumin and coriander for a slightly different flavor.
For a richer curry, use full-fat coconut milk.
Find it online: https://allrecipesmade.com/pumpkin-chickpea-curry/
