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–+ servings
overhead shot of pumpkin curry served with rice and cilantro
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5 from 6 votes

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main
Cuisine: American, Indian
Keyword: one pot curry, pumpkin chickpea curry, pumpkin curry
Servings: 6 serves
Calories: 292kcal

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

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: 292kcal | Carbohydrates: 30g | Protein: 9g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 43mg | Potassium: 610mg | Fiber: 8g | Sugar: 8g | Vitamin A: 13702IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 6mg