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Pumpkin Chickpea Curry
5 from 51 votes

Pumpkin Chickpea Curry

Pumpkin Chickpea Curry is a spiced vegetable curry combining pumpkin puree, chickpeas, and a medley of vegetables simmered in oat milk with fragrant spices like paprika, coriander, cumin, and curry powder. The curry offers a creamy texture balanced with earthy and mildly warm flavors, garnished with lemon juice and red pepper flakes to brighten and add subtle heat.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Calories: 280 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 tsp neutral cooking oil generic cooking oil
  • 1 tsp paprika or use 3/4 tsp smoked paprika, and 1/4 tsp cayenne
  • 1 tsp ground coriander
  • 1/2 tsp cumin ground
  • 1/2 to 1 tsp curry powder or use garam masala or Berbere or Jamaican curry powder
  • 1/4 cup onion finely chopped
  • 3 cloves garlic minced.
  • 1 tsp ginger minced
  • 1/2 cup pumpkin or squash mash, puree
  • 1 1/2 cup oat milk or other thick non dairy milk such as coconut milk, or cashew milk
  • 15 oz chickpeas drained, canned
  • 1/2 red bell pepper thinly sliced
  • 1/2 cup butternut squash sweet potato, green beans, etc, other veggies such as
  • 1/2 cup mushroom or veggies of choice, thinly sliced
  • 3/4 tsp salt
  • 1/2 cup spinach packed, chopped
  • lemon juice for garnish
  • red pepper flakes for garnish

Instructions

    Cup of Yum
  1. Plate a skillet over medium heat, add the oil.
  2. Add the paprika, coriander, cumin, curry powder, and mix well. Cook the spices until they get fragrant and bubbly.
  3. Add in the onion, garlic, and ginger until the onion starts to turn translucent.
  4. Add in the pumpkin puree and mix in, add in the non dairy milk, and mix in, add the chickpeas, bell peppers, mushrooms, veggies, salt, and mix in.
  5. Cover and cook for 10-12 minutes, or until the veggies are tender to preference. Fold in the spinach and take off heat.
  6. Add a good dash of lime juice, and some pepper flakes for garnish, and serve with rice, or other cooked grains.

Notes

  • You can add a variety of vegetables such as butternut squash, peas, baby corn, sweet potato, or green beans to adapt the curry.
  • If lacking ground spices, 1 tablespoon of curry powder or Thai curry paste can be used as a substitute, though flavor notes will differ.
  • Garam masala is an alternative to cumin and coriander for a different spice character.

Nutrition Information

Serving 1/2 Calories 280kcal (14%) Carbohydrates 46g (15%) Protein 12g (24%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 494mg (21%) Potassium 604mg (13%) Fiber 11g (44%) Sugar 12g (24%) Vitamin A 7903IU (158%) Vitamin C 28mg (31%) Calcium 206mg (21%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 280

% Daily Value*

Serving 1/2
Calories 280kcal 14%
Carbohydrates 46g 15%
Protein 12g 24%
Fat 6g 9%
Saturated Fat 1g 5%
Sodium 494mg 21%
Potassium 604mg 13%
Fiber 11g 44%
Sugar 12g 24%
Vitamin A 7903IU 158%
Vitamin C 28mg 31%
Calcium 206mg 21%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.