Chipotle, Pumpkin, and Chickpea Curry (Vegan)

One Pot Chipotle Pumpkin Chickpea Curry Vegan From MY Bowl

5 from 5 reviews

This One-Pot Chipotle, Pumpkin, & Chickpea Curry comes together in under 30 minutes and is a great hearty and satisfying lunch or dinner meal.


  • 1 Red Bell Pepper
  • 2 Jalapeños, seeds removed*
  • 1 Yellow Onion
  • 3 Cloves of Garlic
  • 1/2 tbsp Fresh Ginger, Minced
  • 1 tsp Garam Masala
  • 1 tsp Chipotle Powder
  • 1/2 tsp Coriander
  • 1/2 tsp Cumin
  • 1/2 tsp Turmeric
  • 1/4 tsp Black Pepper
  • 1 tsp Salt
  • 1 14.5 oz can Fire Roasted Tomatoes
  • 1 15 oz can Pumpkin Puree
  • 2 15 oz cans Garbanzo Beans
  • 3/4 cup Water or Vegetable Stock
  • 1/2 lb. Cherry Tomatoes
  • 2 cup Fresh Baby Spinach


  1. Remove the cores and seeds from the Red Bell Pepper and Jalapeño Peppers.
  2. Add the Bell Pepper, Jalapeños, Onion, and Garlic to the Prep & Cook with the universal blade. Pulse until finely combined; this should create some liquid, so it will be easier to sauté the veggies without using oil.
  3. Switch the universal blade for the mixing attachment, then select the machines “Simmer” option, P3 (20 Minutes). 
  4. Sauté the pulsed vegetable mixture for 3 minutes, then add in the dry spices and cook for an additional 2 minutes.
  5. Add all of the remaining ingredients to the pot, except for the Spinach. Using a spatula, mix the Curry until everything is well-combined. Reseal the lid on the Prep & Cook and simmer for an additional 15 minutes – this should be the time remaining on the P3 countdown.
  6. Once 15 minutes have elapsed, turn the heat off and gently fold in the fresh Spinach; the heat of the curry will wilt and cook the leaves.
  7. Serve as-is, or with any grain of choice. Leftovers will keep well in a sealed container in the fridge for up to 7 days.


If you do not have a Prep&Cook, simply pulse the Red Pepper, Jalapeños, Onion, and Garlic together using a food processor, then transfer to a large pot. Sautee over medium heat for 1-2 minutes, then follow the remaining directions accordingly. Just be sure to stir the curry mixture occasionally as it simmers, so it does not stick to the bottom of the pot.

* If you would like this dish to be spicier, you may leave some of the Jalapeño seeds in the pepper when processing.