• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes
  • About Me
  • Contact

Whole Food Bellies logo

menu icon
go to homepage
  • All Recipes
  • About Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » All Recipes

    Author: Donna | Published: Oct 26, 2022 | Modified: Nov 9, 2022

    One Pot Indian Pumpkin Curry With Chickpeas

    7 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe Print Recipe
    pumpkin curry in a white bowl with rice and cilantro

    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.

    Overhead shot of creamy pumpkin curry served in two white bowls with some white rice and chopped cilantro
    Serve with some rice of your choice and a sprinkle of chopped cilantro.

    Pumpkin Curry With Chickpeas

    I am obsessed with this easy curry!

    It is:

    • Hearty
    • Easy
    • Kid-friendly
    • Healthy
    • Comfy
    • 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.

    Overhead shot of all the ingredients needed to make a one pot curry with chickpeas and pumpkin
    A handful of simple ingredients is all that is needed.

    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.

    Tomato pasta being sautéed in a black saucepan
    Saute the onion, ginger, and tomato paste.
    Add the pumpkin purée to the sautéed aromats
    Add the pumpkin purée.

    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.

    Add the coconut milk to the pumpkin sauce mixture
    Add the coconut milk.
    Add the chickpeas to the coconut pumpkin mixture
    Add the chickpeas and cilantro.

    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.

    Chickpea curry being stirred with a wooden spoon in a black saucepan
    Stir the mixture and allow to heat through.

    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.

    Chickpea curry with pumpkin in a large black saucepan with a white bowl on the side holding curry and rice and a glass of lemon water beside that

    Serving Suggestions

    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;
    • roti;
    • 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.

    Chickpea curry served in white bowls with rice and topped with some chopped cilantro

    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.

    Potential add-ins

    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.
    2 white bowls holding a creamy pumpkin and chickpea curry topped with fresh cilantro

    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
    Overhead shot of an orange colored curry with chickpeas served in a white bowl with rice and cilantro. There is a large black saucepan containing more of the curry in the background.

    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.

    Happy Eating.

    xx

    Recipe

    overhead shot of pumpkin curry served with rice and cilantro

    One Pot Pumpkin Curry With Chickpeas

    One-pot meals can be such lifesavers during busy weeks, and this one-pot 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.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main
    Cuisine American, Indian
    Servings 6 serves
    Calories 292 kcal

    Ingredients
      

    • 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
    Prevent your screen from going dark

    Instructions
     

    • 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.

    Notes

    Pumpkin Purée substitute
    Butternut squash. You can cut your butternut Squash into cubes, roast it until soft, and then blend it with a bit of water to make a purée.
    How to store leftovers
    Allow the curry to cool down. Place in an airtight container and store in the refrigerator for up to 3 days.
    How to freeze
    Transfer in a ziplock bag and freeze for up to 1 month.
    How to reheat
    Defrost completely before reheating. Reheat in a pan on low-medium heat.

    Nutrition

    Calories: 292kcalCarbohydrates: 30gProtein: 9gFat: 17gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 43mgPotassium: 610mgFiber: 8gSugar: 8gVitamin A: 13702IUVitamin C: 9mgCalcium: 80mgIron: 6mg
    Keyword one pot curry, pumpkin chickpea curry, pumpkin curry
    Tried this recipe?Leave a comment HERE and let us know how it was!

    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.

    « Roasted Red Pepper Pesto Pasta
    Spicy Chipotle Chicken and Butter Bean Stew »
    7 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Whole Food Bellies is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Check out my Amazon store here.

    Reader Interactions

    Comments

    1. JD Alewine says

      February 23, 2023 at 3:22 am

      I never thought to use pumpkin puree in a curry, but I'm a believer after trying this dish. Can't wait to have it again!

      Reply
    2. Addison says

      February 23, 2023 at 2:50 am

      I love using pumpkin in savory dishes. This curry was so flavorful and creamy!

      Reply
    3. Lisa says

      February 23, 2023 at 2:41 am

      The combination of pumpkin and curry was divine. The flavor was a hit with my husband too.

      Reply
    4. Gina says

      February 22, 2023 at 11:53 pm

      This was delicious! And how fortuitous because I have a bunch of big cans of pumpkin right now in the pantry.

      Reply
    5. Sharina says

      February 22, 2023 at 11:36 pm

      It was my first time trying this Indian pumpkin curry with chickpeas and I am impressed with how easy it is. I served it with white rice, my family loved it! It was a hit. This is a great addition to our family menu, thanks Donna!

      Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

    More about me →

    New Recipes

    • chia seeds sprinkled on top of the date smoothie
    • Chia seeds sitting in a wooden spoon
    • Air fryer salmon bite being picked up from a bowl with some chop sticks
    • Ranch dressing being drizzled over a spinach and salmon salad

    Summer Salads

    • Tomato and Nectarine Salad. A great little unique salad showcasing all of summers beautiful fresh flavors
    • Avocado Chicken Salad Recipe
    • Lightened Up Creamy Pasta Salad
    • Spinach Strawberry Pecan Salad

    Snacks

    • banana blueberry smoothie served in a tall glass with a blue and white straw
    • Layered smoothie served in 4 tall skinny glasses
    • Banana cinnamon roll smoothie
    • Pink grapefruit and pineapple smoothie

    Sweet Snacks

    • Banana bars cut into evenly cut squares and stacked one on top of the other
    • Green Tea Seasoned Candied Nuts 550px
    • Up close shot of a matcha energy ball being rolled in coconut
    • 4 ingredient strawberry sorbet

    Savory Snacks

    • broccoli fritters
    • Lemon Beet Hummus served with crisp breads
    • A bowl of orange hummus served in a white bowl surrounded by chopped veggies
    • overhead shot of air fryer chickpeas coated in zaatar served in a wooden bowl against a white background with some loose chickpeas and a jar of dried garbanzo beans in the background

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit

    Copyright © 2022 Whole Food Bellies