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.
Course Main, Main Course
Keyword fall curry, one pot curry, pumpkin curry, vegan curry
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Author Caitlin Shoemaker
1shallotfine dice (or sub ¼ cup red onion)
2thai chilis or 1 serrano pepperminced (optional, for spice)
1"piece fresh gingerfinely minced or grated
1/4bunch cilantrostems and leaves divided and finely chopped
2-4tablespoonsthai red curry paste*
1tablespoonpalm sugar or brown sugar
1/2teaspoonkosher saltplus more to taste
1/2cupunsweetened pumpkin puree
1 15ounce canfull-fat coconut Milk
1/2cup80 ml water
1red bell peppercut into small strips
3-4cupspeeled and 1” diced pumpkinbutternut, or kabocha squash
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.
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.