Servings
Font
Back
Thai Pumpkin Chickpea Coconut Curry
5 from 12 votes

Thai Pumpkin Chickpea Coconut Curry

This Thai Pumpkin Chickpea Coconut Curry combines diced sugar pumpkin, chickpeas, and coconut milk with Thai red curry paste and aromatic spices for a deeply flavorful but mild curry. The pumpkin cubes soften to tenderness in a fragrant, creamy sauce simmered with fresh vegetables like bell peppers, and the addition of lime juice and cilantro provides balance and freshness. It’s a hearty vegan option that cooks down to a rich, saucy texture, ideal for serving over rice or noodles.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 6 servings
Calories: 431 kcal
Course: Lunch
Cuisine: Asian

Ingredients

  • 2 to 3 tablespoons coconut oil olive or vegetable oil may be substituted
  • 1 onion diced small, medium/large sweet Vidalia or yellow onion
  • 1 bell pepper seeded and diced into thin strips, small red
  • 1 yellow bell pepper seeded and diced into thin strips, small, or orange bell pepper
  • 1 red chile pepper jalapeno, or serrano chile, seeded and diced finely with seeds removed; optional, small
  • 3 to 4 cloves garlic finely minced or pressed
  • 2 to 3 teaspoons ground ginger finely chopped, or 1 tablespoon fresh ginger
  • 2 teaspoons ground coriander
  • 1 to 2 teaspoons cumin ground
  • 1 sugar pumpkin peeled, seeded, and diced into 1/2-inch cubes (about 4 to 4 1/2 cups total, diced* See Notes, medium
  • 2 to 6 tablespoons Thai red curry paste to taste **
  • 2 cups broth vegetable or chicken or water (I used water, low-sodium
  • coconut milk full-fat will deliver a richer/thicker result, lite is ok, one 14-ounce can
  • 2 bay leaves optional, or kaffir lime leaves
  • chickpeas drained and rinsed (I used no-salt added, one 15-ounce can
  • spinach heaping handful, fresh leaves, about 3 cups
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce optional and to taste, or fish sauce
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon black pepper or to taste, freshly ground
  • 1 tablespoon brown sugar optional and to taste
  • ¼ cup cilantro finely chopped for garnishing (basil may be substituted, fresh
  • nuts cashews, peanuts, etc., optional for garnishing

Instructions

    Cup of Yum
  1. To a large high-sided skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften and turn a bit translucent, about 3 to 4 minutes; stir intermittently.
  2. Add the bell peppers, optional chile, and continue sautéing for about 7 minutes, or until the vegetables are tender; stir intermittently.
  3. Add the garlic, ginger, coriander, cumin, and cook for about 1 minute, or until fragrant; stir almost constantly.
  4. Add the pumpkin, and stir to coat it with the spices.
  5. Add the Thai red curry paste, broth, coconut milk, bay or lime leaves, turn the heat to medium-low, and bring to a gentle simmer for about 15 minutes, or until the pumpkin is tender and cooked through. Tip - Make sure to keep your pumpkin chunks in the 1/2-inch size range or it will take much longer for them to cook through.
  6. Optionally and if you prefer a smoother curry, remove about 1 cup of the softened pumpkin, peppers, and onion mixture (make sure not to grab a bay or lime leaf), add it to a blender, puree, and add the puree back into the curry. Alternatively, you can do this with a handheld immersion blender in the skillet if desired. I don't tend to puree at all because I like the texture, but do as you prefer.
  7. Remove the bay or lime leaves from the skillet if you added them.
  8. Add the chickpeas, spinach, lime juice, optional soy or fish sauce, salt and pepper, stir to incorporate, and allow the spinach leaves to wilt, about 1 to 2 minutes.
  9. Taste the curry and optionally add the brown sugar (recommended because it helps balance the acidity and adds overall depth of flavor). If desired, add additional curry paste, salt, pepper, etc. to taste.
  10. Add the cilantro, stir to combine, optional nuts, and serve with rice, naan bread, etc.
  11. Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. The flavors marry over time in the fridge and I find the the curry tastes better after a day or two in the fridge; reheat gently before serving.

Notes

  • Use sugar or pie pumpkins for the best texture; carving pumpkins are not suitable due to stringy flesh.
  • Sweet potato or squash can substitute for pumpkin if needed.
  • Curry paste varies in heat; start with less and increase to taste.
  • Keep pumpkin cubes about 1/2 inch for proper cooking time.

Nutrition Information

Serving 1serving Calories 431kcal (22%) Carbohydrates 43g (14%) Protein 14g (28%) Fat 26g (40%) Saturated Fat 19g (95%) Polyunsaturated Fat 5g (29%) Sodium 1188mg (50%) Fiber 10g (40%) Sugar 11g (22%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 431

% Daily Value*

Serving 1serving
Calories 431kcal 22%
Carbohydrates 43g 14%
Protein 14g 28%
Fat 26g 40%
Saturated Fat 19g 95%
Polyunsaturated Fat 5g 29%
Sodium 1188mg 50%
Fiber 10g 40%
Sugar 11g 22%

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