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Hearty Pumpkin Chickpea Curry that’s infused with Thai-flavors and made in one pot in 40 minutes! It’s the perfect cozy fall dinner or weekly meal prep during pumpkin season. Vegan, Gluten-Free, Oil-Free option.
This Pumpkin Chickpea Curry is loaded with tender pumpkin, hearty chickpeas, aromatic spices, and a creamy coconut milk to tie all of the flavors together. Serve over white rice with an additional squeeze of fresh lime for the ultimate fall meal!
Table of Contents
Thai-Inspired Curry with a Few Twists
It’s well known that Thai food is one of my favorite cuisines of all time. It’s always fresh, flavorful, and easy to pack with as many veggies as possible. If you’re a fellow Thai food lover and enjoy my Best-Ever Thai Green Curry, get ready to say hello to your new favorite Fall dinner. Not only is it absolutely delicious, but it’s packed with wholesome ingredients including fresh pumpkin, red peppers, grated ginger, and creamy coconut milk. Plus, it’s made in 1 pot in just over 30 minutes. Think Thai curry, but with a seasonal twist for the fall and winter months!
Ingredients for Pumpkin Chickpea Curry
This pumpkin chickpea curry has a longer ingredient list than many of my quick and easy dinner mains, but most of the ingredients are easy to find and budget friendly. Here are the basics you won’t want to omit!
- Aromatics: Fresh garlic cloves, shallot, and ginger are sautéed in coconut oil to make a flavorful, aromatic base that highlights the Thai-inspired flavors in this pumpkin curry.
- Cilantro: Fresh cilantro stems add a bright and vibrant flavor element to the curry that enhances the flavors in the dish. I like to use the cilantro stems, partly to reduce food waste, and partly because the stems are the source of the best concentrated flavor. Just like in my Black Bean Soup, don’t be afraid to utilize the full bunch!
- Red curry paste: I used the Thai Kitchen brand and really enjoyed it! It’s not considered authentic, but it is naturally vegan and gluten-free and easily found in most grocery stores. If you prefer to make a homemade curry paste, try this 10-Minute Red Curry Paste Recipe.
- Pumpkin puree: Some curry recipes are thickened with flour, but I like to use unsweetened pumpkin puree for a luscious texture and an even better pumpkin flavor. If you don’t have access to pumpkin puree in stores, try my Homemade Pumpkin Puree.
- Coconut milk: Full-fat coconut milk is a staple in both Indian and Thai curries for a reason. There’s nothing quite like its rich, creamy, velvety texture.
- Veggies: I believe an abundance of fresh veggies is what separates a good curry from a great curry. That’s why this pumpkin chickpea curry is loaded with fresh bites of pumpkin, red bell peppers, and optional Thai chilies or Serrano peppers for an additional kick of heat. If you’re hoping to pack even more nutrition into your curry, don’t be afraid to stir in additional veggies like baby kale or spinach, too!
- Chickpeas: In addition to being rich in plant-based protein, chickpeas (also known as garbanzo beans) are hearty enough to be simmered on the stovetop without becoming mushy. I recommend using a can of drained and rinsed chickpeas to make this weeknight meal quick and easy, but if using chickpeas cooked from scratch, use 1 3/4 cups cooked chickpeas.
How to Make Pumpkin Chickpea Curry
- Sauté the shallot, garlic, and ginger in coconut oil until lightly browned. Add the curry paste and cilantro stems and cook for 1-2 minutes to toast the curry paste.
- Add the pumpkin puree, sugar, salt, coconut milk, and water. Mix well and bring to a simmer.
- Stir in the veggies and bring to a boil.
- Simmer until the squash can be easily pierced with a fork and the curry has thickened, about 15 to 20 minutes.
- Season with lime juice, and salt to taste.
- Serve while warm over rice with remaining cilantro leaves, or as desired.
Caitlin’s Cooking Tips
- Warm the oil before beginning to sauté. It may seem like no big deal, but properly sautéing the aromatics is essential to building a base with deep, complex flavor. Always heat the coconut oil over medium heat until warm before adding the shallot, garlic, and ginger to the pan. If the aromatics are added while the oil is cold, they will absorb the oil instead of releasing their natural oils and infusing the dish with as much flavor as possible.
- Don’t let the remaining pumpkin puree go to waste! Most store-bought cans of pumpkin puree contain 15 ounces, or about 2 cups of pumpkin puree. Incorporate the remainder of the can into your meal prep and make one of these delicious Vegan & Gluten-Free Pumpkin Recipes!
Serving Suggestions
I personally love serving this creamy curry over warm, fluffy basmati rice with a generous sprinkle of fresh cilantro leaves and a squeeze of lime juice, but it would be truly delicious served over any grain. Try brown rice, Instant Pot Garlic Rice, quinoa, couscous, or barley. Or, enjoy it alone with your favorite flatbread or roti.
If you’re looking for more delicious pumpkin recipes, you’ll also love this Vegan Pumpkin Mac and Cheese Bake, this Cozy Vegan Pumpkin Chili. and this Creamy Pumpkin Risotto!
How to Store Pumpkin Chickpea Curry
Leftover curry will keep for up to 5 days in the refrigerator or 2 months in the freezer. It’s the perfect meal prep recipe because similar to Vegan Chili, pumpkin chickpea curry will only become more flavorful and delicious as it sits and cools in the refrigerator or freezer.
When ready to reheat, microwave in a microwave-safe bowl or return the pumpkin chickpea curry to a pot or pan on the stovetop and heat over medium-low until warmed through.
Substitutions and Variations
- Milder curry variation: This pumpkin curry is not overtly spicy, but it does have a bit of heat from the Thai chilis/serrano pepper and red curry paste. If you are sensitive to spice, the chili can be omitted and use just 2 tablespoons of curry paste. Taste, and increase the curry paste, as desired.
- Pumpkin substitution: Fresh pie pumpkins can be hard to find. If needed, replace the fresh pumpkin with peeled and cubed butternut squash or kabocha squash.
- Protein substitution: I like to add chickpeas for their creamy heartiness, but tofu is delicious as well. If using, I’d recommend super firm tofu or pressed, extra firm tofu.
- Oil-free option: I love the additional flavor 1 tbsp coconut oil adds to the dish, but if you are oil-free, the aromatics can be sautéed in water or broth for an oil-free version.
Recipe FAQs
It depends! Many store-bought brands are accidentally vegan and made with key aromatics including red chili peppers, garlic, lemongrass, shallots, kaffir lime, and coriander seeds. With that being said, some authentic red curry paste brands do contain non-vegan ingredients. Watch out for ingredients like fermented shrimp paste and fish sauce.
The best creamy curries are made with full-fat coconut milk. This is not the recipe to experiment with substitutions like light coconut milk or watery nut milks such as almond milk. The end result won’t be nearly as creamy or flavorful. Full-fat canned coconut milk is the way to go.
YES. If you are using dried chickpeas, they must be fully cooked and drained before being added to the curry. If needed, check out my Instant Pot method for cooking dried chickpeas in this recipe: How to Make the Best Hummus.
Red curry paste is incredibly versatile in Thai cuisine. Try this Tofu Pineapple Curry, Thai Red Curry Vegetable Soup, and this Rainbow Quinoa Salad.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Vegan Pumpkin Curry
Ingredients
- 1 tablespoon coconut oil
- 1 shallot fine dice (or sub ¼ cup red onion)
- 2 thai chilis or 1 serrano pepper minced (optional, for spice)
- 3 cloves of garlic minced
- 1 " piece fresh ginger finely minced or grated
- 1/4 bunch cilantro stems and leaves divided and finely chopped
- 2-4 tablespoons thai red curry paste*
- 1 tablespoon palm sugar or brown sugar
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 cup unsweetened pumpkin puree
- 1 15 ounce can full-fat coconut Milk
- 1/2 cup 80 ml water
- 1 red bell pepper cut into small strips
- 3-4 cups peeled and 1” diced pumpkin butternut, or kabocha squash
- 1 15- ounce can chickpeas rinsed and drained
- Juice of 1/2 lime 1-2 tablespoons
- Fresh rice for serving
Instructions
- Aromatics: Warm the coconut oil in a large sauté pan or pot with a lid over medium heat. Add the shallot, chili (if using), garlic, and ginger and sauté for 3 minutes, until beginning to brown slightly. Add the curry paste and cilantro stems and sauté for an additional 1-2 minutes to bring out the flavors in the curry paste.
- Make the Sauce: Add the pumpkin puree, sugar, salt, coconut milk, and water to the pan. Mix well and bring to a simmer, stirring occasionally to ensure the sugar dissolves.
- Add the Veggies: Carefully add the squash, bell pepper, and chickpeas to the pot and mix well. Cover with a lid and bring to a rolling boil.
- Simmer: Remove the lid from the pan and simmer over medium heat for 15 to 20 minutes, stirring occasionally. If the curry starts to splatter, reduce the heat to medium low. The curry is finished when the squash can easily be pierced with a fork and the liquid has thickened to your liking.
- Season & Serve: Turn off the heat and stir in the lime juice, plus any additional salt to taste if necessary. Serve over warm rice and top with the remaining cilantro leaves. Store any leftovers in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Recipe Notes
- Curry Paste: Some curry paste contains fish sauce and is not vegan, so be sure to check the ingredients before using. I used the Thai Kitchen brand and enjoyed it!
- Add-Ins: Feel free to swap out the chickpeas for 8-12 ounces of diced super firm tofu! If I want some extra greens I also like to add a couple of handfuls of spinach or chopped kale at the end of cooking as well.
As someone who doesn’t usually love curries, this one was pretty good! The pumpkin is really great to get in the seasonal mood, and overall was yummy. Had it with rice to balance out the more heavy flavor.
I’m glad you enjoyed it, Sophia!
Turned out great! I baked the squash so that I didn’t have to worry about the squash getting cooked enough from simmering.
So glad you enjoyed it, Danielle!
This recipe is delicious and easy to follow! Easy to adapt and sub out ingredients for ones you have in the cupboard too. A great, cozy weeknight dinner and I’m already looking forward to leftovers!
Happy to hear you enjoyed it, Sara!
This was a very flavorful Thai curry! I especially love that this recipe helps “recycle” my pumpkins from my Halloween decorations. It’s a good one to keep on repeat because it tastes so creamy and tangy. Also I am able to replenish my pumpkins all throughout the season! I love the Thai flavors of this dish. I’m a sucker for curry, especially Thai food, so this hit all my checkboxes.
Thanks for the review, Kimberly! Love the recycling pumpkin idea too!
This is a great staple curry for the fall months! I used butternut squash because it was what I could find in my local grocery store and it was great. The curry is really packed with a ton of flavor and super simple to make. Will definitely be saving!
Thanks for the review Haley! Butternut makes a great swap 🙂
This was very easy and budget frienfly for meal prep! It was also delicious. I added edamame beans for extra protein but you can add tofu as well. I went vegab almost 3 years ago with the help of frommybowls recipes! They truly never disappoint.
Thank you, Isabel! I love how you customized it too 🙂
Took less than an hour from start to finish and was super yummy. A little spicy but great flavor!
So glad you enjoyed it, Kathryn!
This was sooo good and simple to make! Perfect cozy fall meal. I used acorn squash and orange bell peppers because that’s what I hand on hand and it still turned out great!
Yum – acorn squash would be so delicious here! Thank you for the review 🙂
What a cozy and hardy meal! My kitchen smells amazing after whipping this up. I swapped out the diced pumpkin for diced butternut squash since it’s what I had on hand. I will definitely be making this again.
So glad you enjoyed it, Emily!
Amazing as usual!
So glad you enjoyed, Dana!
Loved this recipe! Super easy to follow. I added some yellow bell peppers and served over basmati rice. A perfect fall twist on a staple in my house!
Thanks for the review Lauren! I’m glad you enjoyed it 🙂
Coconut curry is my favorite dish of all time and I’m super picky about it, so I’m always reluctant to try new recipes. However, I trust From My Bowl so I figured I’d give it a shot! The first time I made it, I cubed the pumpkin too small and it dissolved in the curry (still tasted delicious) and I realized I forgot to take a picture of it for the virtual book club- needless to say it was so good I made it again tonight! Instead of chickpeas, I tossed in some deep fried cubed tofu at the end and tossed in some spinach. I used the Thai Kitchen brand curry paste and went for the 4 tbsp since store-bought curry is usually less flavorful than homemade, and that was a good move. Next I think I’ll try it with butternut squash or sweet potato for a fun variation!
Thank you Madison! Love the addition of tofu, and I think sweet potato would also be delicious!
this was SO easy to make for a weeknight dinner, and packed with flavor! i used butternut squash because that was easiest to find, and swapped the serrano pepper for a jalapeño as we have an over abundance of them right now, but i already had everything else on hand. super easy and tasty, 10/10!
Thank you, Justine!
So unexpectedly delicious!! The flavors are off the charts. This was so easy to make and is the perfect quick fall dinner.
Thanks Melissa! So glad you enjoyed it 🙂
This was really good! I think my squash was not ripe enough, so I had to add a little more liquid to get it to cook all the way though, but I think that was user error!
I would totally make this again.
Super delicious. Made it with butternut squash and tofu, and even my meat-eating husband loved it.
Glad you both loved it, Amy!
This was so delicious! Made it with butternut squash on a rainy evening & it was perfect! 😊
Perfect meal for a chilly fall day – so delicious and cozy.
Definitely! Glad you liked it, Bethany!
This was delicious!! I used butternut squash instead of the cubed pumpkin, but still used pumpkin puree. I did not add the Thai or Serrano peppers because I forgot to, but next time I think I’d like the spice added!