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Vegan Pumpkin Curry

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
Cuisine American
Method Stovetop
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 508kcal
Author Caitlin Shoemaker


  • 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 pumpkin puree
  • 1 15 ounce can full-fat coconut milk
  • 1/2 cup 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


  • 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.


Calories: 508kcal | Carbohydrates: 50g | Protein: 14g | Fat: 31g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 321mg | Potassium: 1042mg | Fiber: 11g | Sugar: 14g | Vitamin A: 14342IU | Vitamin C: 55mg | Calcium: 125mg | Iron: 9mg