One-pot meals can be such lifesavers during busy weeks, and this one-pot Indian pumpkin curry is no exception. Super creamy and indulgent, this vegetarian (and vegan) curry makes the perfect meal for the whole family. Use pumpkin purée, or roast a butternut pumpkin and blend it for a super smooth curry sauce studded with chickpeas and just bursting with flavor. Serve with rice, naan bread, and a sprinkle of chopped cilantro for a satisfying meal.
Pumpkin Curry With Chickpeas
I am obsessed with this easy curry!
- Vegetarian (and naturally vegan)
It uses only a handful of simple pantry and fridge staple ingredients but packs in so much flavor!
It is the perfect recipe for using up that random can of pumpkin purée you have hanging out in the back of the pantry after the pumpkin season baking fest.
But is also a great way to use up a fresh pumpkin.
Plus it only uses one pan, doesn't get much better than that when you have a super busy week ahead!
The perfect addition to your meatless Monday recipe repertoire.
How To Make
It can't get much easier than this one-pot meal.
In a nutshell, we are simply going to add the ingredients one at a time until the whole meal comes together and you have a super creamy and flavorsome curry.
Have all of your ingredients prepped and ready to use before you start cooking, as this will make the whole process a lot more smooth.
Start by sautéeing the onion and ginger over a medium high heat until the onion is slightly translucent and the mixture is nice and fragrant.
After about 1-2 minutes add in the cayenne pepper, tomato paste, curry paste, and tomato purée, and give everything a good stir until it is well combined.
Add in the pumpkin purée and stir again before pouring in the coconut milk and stirring until you get a super smooth and creamy texture.
Pop in the drained chickpeas and the chopped cilantro. Stir again, bring everything to a simmer for about 10-15 minutes, season with salt and pepper and Bob is your uncle.
Serve hot with rice and some naan.
TIP: If you do not have pumpkin purée simply roast a butternut squash and blend with a little water until super smooth.
Storing Leftovers and Meal Prepping
Leftover pumpkin curry should be stored in an airtight container for up to 3 days after being allowed to cool completely to room temperature.
It also freezes well for up to 3 months.
I like to freeze it in a Ziploc bag so that it can lie flat and not take up too much space in the freezer, however, any freezer-friendly container would work well.
Be sure to leave room for the curry to expand in whatever container you decide to use as we do not want it to expand and create a big mess when the container breaks.
To reheat, defrost completely and then reheat in a pan on low-medium heat.
It is important to allow the pumpkin curry to cool completely before storing it in the fridge or freezer.
Pumpkin chickpea curry can be made ahead of time and stored in the fridge for up to 3 days before being used.
Simply reheat and serve with some freshly cooked rice or naan bread when ready.
I love serving this recipe with some brown rice, but if you would like to change things up why not try one of these serving suggestions for something different:
- broccoli rice, cauliflower rice, or a vegetable rice medley which can often be found in well-stocked grocery stores these days;
- steamed white rice;
- naan bread: why not try this no-knead naan recipe;
- a side of vegetables like this Lemon and Garlic Air Fryer Broccoli or these Garlic Pepper Skillet Green Beans;
- a sprinkle of toasted cumin seeds on top for a real pop of flavor.
Serve any way you would normally serve an Indian-inspired curry and you won't be disappointed.
Tips, Tricks, and Substitutions
I use full fat coconut milk for an indulgent curry, however you can get away with light coconut milk if preferred.
What curry paste to use
As this is an Indian inspired pumpkin curry you will need to choose an Indian curry paste which is easily found in most well stocked grocery stores.
To get that lovely yellow curry you will want a curry paste with turmeric powder in it.
What to use instead of pumpkin purée
If you do not have pumpkin purée you can substitute it with some butternut squash or kabocha squash. I would not use a sugar pumpkin as it will make the pumpkin curry too sweet.
Simply cut the butternut squash into cubes, roast in the oven for 25 minutes, and then when it is able to be squeezed and crushed with your fingers, pop it into the blender with a little bit of water to make a purée.
I love this curry the way it is and often serve it exactly as I have written the recipe.
However, sometimes you may want to change things up or you will have different ingredients that you want to use up.
I have tried these add-ins with the recipe before and they have worked great:
- lentils: add in some cooked lentils in place of or as well as the chickpeas for something more substantial. Lentils pair perfectly with pumpkin, so make fantastic options;
- bell pepper: chopped red bell pepper goes especially well in this recipe. Chop it into similarly sized squares and throw it in when you add the chickpeas (garbanzo beans). You can also add whatever extra veggies you like;
- extra firm tofu: you can add tofu in whatever way you prefer it. When adding it to curries like this I like my tofu to be firm, so I tend to choose extra firm tofu and cook it before adding it to the curry. Use a recipe like this Truly Crispy Baked Lemongrass and Ginger Tofu and you will be good to go.
Need More One Pot Dinner Ideas?
There is something oddly satisfying about using one big pot to create an entire meal for the family, so we have a lot of those recipes on the site.
They are perfect for busy nights, or when you are especially time-poor.
- One Pot Vegetable Chili Baked Hasselback Potatoes
- One Pot Oven Roasted Chicken in Immune-Boosting Soup
- Rustic One Pot White Bean and Sausage Soup
- One-Pot Creamy Garlic Vegetarian Tortellini Soup
I hope you love this delicious and simple pumpkin curry recipe as much as we do. Please leave a 5 star rating on the recipe card or comment below.
One Pot Pumpkin Curry With Chickpeas
- ½ tablespoon extra virgin olive oil or cooking oil of choice
- 1 medium white onion chopped
- ¼ teaspoon fresh ginger minced
- cayenne pepper optional and to taste
- 1 tablespoon tomato paste
- 2 tablespoons Indian curry paste
- ¼ cup tomato purée
- 2 cups pumpkin purée
- 13.5 ounces (400ml) coconut milk
- 14 ounces (400g) canned chickpeas
- ½ cup fresh cilantro (coriander) chopped
- sea salt to taste
- black pepper to taste
- In a large pan, heat oil on medium heat. Add onion, ginger. Stir and cook for 30 seconds.½ tablespoon extra virgin olive oil, 1 medium white onion, ¼ teaspoon fresh ginger
- Add cayenne pepper, tomato paste, curry paste and tomato purée. Stir with a wooden spoon.cayenne pepper, 1 tablespoon tomato paste, 2 tablespoons Indian curry paste, ¼ cup tomato purée
- Add pumpkin purée and stir. Combine well.2 cups pumpkin purée
- Pour coconut milk and stir until you get a creamy texture.13.5 ounces (400ml) coconut milk
- Add chickpea and cilantro. Stir and bring to a simmer. Season with salt and pepper.14 ounces (400g) canned chickpeas, ½ cup fresh cilantro (coriander), sea salt, black pepper
- Serve hot with rice.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.