Pumpkin & chickpea curry

Pumpkin & chickpea curry is a hearty dish that blends the sweetness of pumpkin with creamy coconut milk and earthy chickpeas. This simple recipe brings together aromatic spices and fresh ingredients for a comforting meal, perfect served over rice or with naan.

09 Jan 2026
Cook time 15 min
Prep time 10 min

Ingredients:

1 tbsp peanut oil
1 onion
2 tbsp curry paste
8 cups pumpkin
1 cup water
1/3 can canned chickpeas
1/2 cup coconut milk
2 tsp coriander leaves

Pumpkin & chickpea curry is a flavorful and hearty dish that's perfect for a cozy dinner. Combining the sweetness of pumpkin with the creaminess of coconut milk and the earthiness of chickpeas, this recipe is both nutritious and delicious. It's relatively simple to make and requires just a few staple ingredients.

Instructions:

1. Prepare the Ingredients:
- Chop the onion.
- Peel and dice the pumpkin.
- Drain and rinse the canned chickpeas.
- Set aside the coriander leaves after chopping.

2. Heat the Oil:
- In a large pot or saucepan, heat 1 tablespoon of peanut oil over medium heat.

3. Cook the Onion:
- Add the chopped onion to the pot and sauté until it becomes translucent, about 5 minutes.

4. Add Curry Paste:
- Stir in 2 tablespoons of curry paste and cook for another 1-2 minutes, allowing the spices to become fragrant.

5. Add Pumpkin and Water:
- Add the diced pumpkin and 1 cup of water to the pot. Stir to combine, bringing the mixture to a boil.

6. Simmer:
- Reduce the heat and let it simmer, covered, for about 15-20 minutes, or until the pumpkin is tender and cooked through.

7. Add Chickpeas and Coconut Milk:
- Stir in the drained and rinsed chickpeas and 1/2 cup of coconut milk. Simmer for an additional 5 minutes to heat through and allow the flavors to meld together.

8. Season and Garnish:
- Taste the curry and adjust the seasoning if needed. You can add salt or additional spices to your liking.
- Garnish with 2 teaspoons of freshly chopped coriander leaves.

9. Serve:
- Serve the pumpkin and chickpea curry hot, over rice or with naan bread. Enjoy your delicious and nutritious meal!

This pumpkin & chickpea curry is a delicious and satisfying meal that's perfect for any day of the week. The combination of rich spices, creamy coconut milk, and hearty chickpeas will leave you warm and satisfied. Serve it over rice or with naan bread for a complete meal that your family or guests will love.

Pumpkin & chickpea curry FAQ:

What is the best pan size to use for this curry?

A large pot or saucepan is ideal for this recipe, typically around 4 to 6 quarts. This size allows enough space for the pumpkin and chickpeas to cook evenly without overcrowding.

How long should I cook the pumpkin to ensure it's tender?

You'll need to simmer the pumpkin for about 15-20 minutes after adding water. It should become tender and easily pierced with a fork when properly cooked.

Can I store the leftovers of this curry, and how should I do it?

Yes, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it on the stovetop or in the microwave until heated through.

What can I use as a substitute for curry paste?

If you don't have curry paste, you can substitute it with curry powder, using about 2-3 tablespoons instead. You may need to adjust the quantity based on your taste preference.

Is there a vegan option for the coconut milk?

Yes, the coconut milk in this recipe is already a vegan ingredient. Just ensure that any additional ingredients you use, like the curry paste, are also plant-based.

Tips:

- Choose a firm, sweet pumpkin variety like sugar pumpkin or kabocha for the best texture and flavor.

- You can adjust the spiciness of the curry by choosing a mild or hot curry paste and adding extra chili if desired.

- For added depth of flavor, you can sauté the curry paste for a bit longer before adding the other ingredients.

- Use full-fat coconut milk for a richer, creamier curry, but feel free to use light coconut milk if you prefer a lighter dish.

- Ensure the chickpeas are thoroughly rinsed and drained to remove excess sodium and improve the texture of the curry.

- For a protein boost, consider adding some tofu or paneer along with the chickpeas.

- Garnish with fresh coriander leaves just before serving to retain their bright flavor and color.

Nutrition per serving

4 Servings
Calories 230kcal
Protein 6g
Carbohydrates 30g
Fiber 5g
Sugar 12g
Fat 12g

Pumpkin & chickpea curry