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Chickpea Pumpkin Coconut Curry

This chickpea pumpkin coconut curry is a rich, creamy, and deeply comforting dish made with tender chickpeas, sweet pumpkin, and warming spices. Finished with coconut milk and a squeeze of lime, it’s a flavorful plant-based meal that’s both nourishing and satisfying.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4

Ingredients

  • 1 tablespoon oil for cooking
  • 1 yellow onion roughly chopped
  • 2 garlic cloves minced
  • 1 cup carrots chopped
  • 1 cup tomatoes chopped
  • 1 15-ounce can pumpkin puree
  • 1½ cups cooked chickpeas or 1 can, drained and rinsed

Spices

  • 1 tablespoon curry powder
  • ½ teaspoon ground ginger
  • ¼ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Liquid

  • 1 13.5-ounce can coconut milk
  • 1 cup water

Finish

  • Juice of ½ lime

Instructions

Build the Base

  • Heat oil in a large pot over medium heat.
  • Add onion and cook for 3–5 minutes until softened.
  • Stir in garlic and cook for 1 minute until fragrant.

Cook Vegetables

  • Add carrots and tomatoes.
  • Cook partially covered for 5–8 minutes until carrots begin to soften.

Add Flavor

  • Stir in pumpkin puree, chickpeas, and all spices.
  • Mix well until evenly combined.

Simmer

  • Pour in coconut milk and water.
  • Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes until carrots are tender.

Finish and Serve

  • Squeeze fresh lime juice over the curry.
  • Serve warm over rice, quinoa, or your favorite grain.

Notes

Make it thicker: Simmer a bit longer to reduce the sauce.
Add greens: Stir in spinach or kale at the end.
Adjust heat: Increase cayenne for more spice or omit for mild flavor.
Meal prep: Stores well in the fridge for up to 4 days.
Freezing: Freeze in portions for easy future meals.