(Vegan) Pumpkin Chickpea Curry

December 3, 2020

(Vegan) Pumpkin Chickpea Curry

Here’s a great little recipe in case you have some (or a lot) leftover pumpkin puree from your Thanksgiving baking — a nice way to use it up before it’s forgotten in the back of your fridge.
And if you don’t have leftovers, don’t worry, you can always open up a can of pumpkin puree like I did.

(Vegan) Pumpkin Chickpea Curry

This (Vegan) Pumpkin Chickpeas is an awesome veggie dish that may stand alone as a vegan main course or as a complex dish. But since it’s a really hearty dish, it will satisfy meat-eaters.
If you can, make it some time ahead, this will give all the amazing flavours a chance to develop. In fact, my suggestion is to cook a big batch and put in the fridge or freezer and be done for the week.

(Vegan) Pumpkin Chickpea Curry

Pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet but sharp sauce for the chickpeas. The lemon adds a delectable tanginess that will keep you coming back.

(Vegan) Pumpkin Chickpea Curry

This is a rich, creamy curry that you can enjoy on its own or serve over rice or over couscous.
Feel free to incorporate more vegetables if you want: Stir in some spinach, baby kale or even sliced green beans during the last few minutes of cooking.

(Vegan) Pumpkin Chickpea Curry                                                                                                    Print this recipe!
Adapted from NYTCooking

Serves 6

3 tablespoons vegetable oil (I used sunflower oil)
1 large onion, finely chopped
1-inch piece of ginger, peeled and minced
2 garlic cloves, minced
1 ½ teaspoons garam masala
1 teaspoon ground cumin
½ teaspoon turmeric
¼ teaspoon chili powder (adjust spiciness to your liking)
2 (15 oz) cans chickpeas, drained and rinsed
1 (13.5 oz) can coconut milk (I used Thai kitchen)
1 (13.5 oz) can pumpkin puree (I used Libby’s)
½ cup water
1 ½ teaspoons salt
2 to 3 tablespoons lemon juice (or lime juice)
Chopped parsley (or cilantro) for serving


Heat oil in a large skillet over medium-high heat. Add onion, a pinch of salt and sauté for about 8 minutes, or until translucent and starting to brown at the edges.
Add ginger and garlic and sauté for 1 minute, until fragrant.
Stir in garam masala, cumin, turmeric, and chili and cook for 30 seconds, stirring frequently.
Stir in chickpeas, coconut milk, pumpkin puree, water, and salt.
Bring to a gentle simmer and cook for 10 minutes, stirring every now and then.
If it starts to look too thick add more water, 2 tablespoons at a time. The sauce should be creamy and quite thick. Stir in lemon juice and give a good stir.
Take a taste and adjust seasoning as needed.
Sprinkle with chopped parsley (or cilantro) and serve.

Nutrition facts

One serving yields 299 calories, 18 grams of fat, 28 grams of carbs, and 7 grams of protein.


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