How to Make Pumpkin Curry with Chickpeas and Coconut in 30 Minutes

As the leaves begin to change and the air turns crisp, I find myself craving warm, comforting meals that are both hearty and healthy. One of my absolute favorites is this Pumpkin Curry with Chickpeas and Coconut. It’s a delightful blend of flavors that comes together in just 30 minutes, making it perfect for quick family dinners. Plus, it’s vegan and packed with nutrients, so you can feel good about serving it to your loved ones. If you’re looking for a cozy dish that’s easy to whip up on a busy weeknight, you’re in for a treat!

Why You’ll Love This Recipe

• Quick and easy to prepare, perfect for 30-minute meals.
• Rich, creamy texture thanks to coconut milk.
• Loaded with protein from chickpeas, making it a filling option.
• Versatile and can be served with rice, quinoa, or even on its own.
• Great for meal prep and leftovers taste even better!

Ingredients

To make this delicious pumpkin curry, you’ll need the following ingredients:

• 2 lbs pumpkin (peeled and cut into 1½-inch cubes, or 1½ lbs pre-cut)
• 1 tablespoon extra-virgin olive oil (or avocado oil, or coconut oil)
• ¼ teaspoon salt
• 1 teaspoon garlic powder
• ¼ teaspoon chili powder
• ¼ teaspoon garam masala (or curry powder)
• 1½ cups cooked chickpeas (drained and rinsed)
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon salt (adjust per taste)
• 1 teaspoon garam masala (or tandoori masala, paprika, and ground cumin or curry powder)
• ½ teaspoon garlic powder (optional)
• 2 tablespoons olive oil
• 1 large onion (finely chopped)
• 1½ tablespoons grated garlic
• 1½ tablespoons grated ginger
• 1½ teaspoons garam masala (or curry powder)
• ½ teaspoon Kashmiri red chili powder (see note)
• ½ teaspoon turmeric
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 6 tablespoons tomato paste (or 8 oz crushed tomatoes)
• 1 teaspoon salt (or to taste)
• 1 can coconut milk (full fat)
• 1 tablespoon maple syrup
• 1 tablespoon ghee (optional)
• 2 tablespoons chopped cilantro (or ½ teaspoon kasoori methi (dried fenugreek leaves))
• Toasted coconut flakes for garnish

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the cooking process! Here’s how to make this delightful pumpkin curry:

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the grated garlic and ginger, cooking for another minute until fragrant.
3. Add the pumpkin cubes, salt, garlic powder, chili powder, and garam masala. Stir well to coat the pumpkin with the spices.
4. Pour in the coconut milk and bring the mixture to a gentle simmer. Cook for about 10-15 minutes, or until the pumpkin is tender.
5. Once the pumpkin is cooked, add the cooked chickpeas, tomato paste, and maple syrup. Stir to combine and let it simmer for another 5 minutes.
6. Adjust the seasoning with salt and additional spices if needed. If you like it spicy, feel free to add more chili powder!
7. Finish with chopped cilantro and toasted coconut flakes for garnish.

Pro Tips for Making the Recipe

Here are some tips to ensure your pumpkin curry turns out perfectly:

• For a richer flavor, consider using ghee instead of olive oil.
• If you’re short on time, using pre-cut pumpkin can save you some prep time.
• Feel free to add other vegetables like spinach or bell peppers for extra nutrition.
• This recipe is easily customizable; adjust the spices to suit your taste!
• For a heartier meal, serve it over rice or quinoa.

How to Serve

This pumpkin curry is incredibly versatile! Here are some serving suggestions:

• Serve it over a bed of fluffy rice or quinoa for a complete meal.
• Pair it with warm naan or pita bread to soak up all that delicious sauce.
• Top with additional cilantro and a squeeze of lime for a fresh finish.
• For a fun twist, serve it alongside beef stir fry or ground beef stroganoff for a mixed dinner spread!

Make Ahead and Storage

This pumpkin curry is perfect for meal prep! Here’s how to store it:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• It also freezes well! Just make sure to let it cool completely before transferring it to a freezer-safe container.
• To reheat, simply warm it on the stove or in the microwave until heated through.
• Leftovers can be transformed into a delicious creamy garlic pasta dish for a quick lunch the next day!

So there you have it! A delightful Fall Curry that’s not only easy to make but also packed with flavor. I hope you enjoy making this Pumpkin Curry with Chickpeas and Coconut as much as I do. It’s a fantastic addition to your collection of pumpkin recipes for dinner and a wonderful way to embrace the flavors of the season. Happy cooking!