Pumpkin Curry with Chickpeas and Coconut (Vegan, Gluten-Free, Dairy-Free)

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This delicious quick and easy pumpkin curry with chickpeas and coconut is 100% vegan, gluten-free, and dairy-free. High in fiber, healthy fats and protein. It’s cheap to make and great for meal prepping too! So if you’re looking for warming, cozy dinner ideas for the fall and winter months then you need to try this recipe.

Pumpkin Chickpea Coconut Curry

Why You’ll Love This Chickpea Coconut Curry Recipe

  • 100% vegan, gluten-free, and dairy-free
  • Quick and easy — ready in under 40 minutes
  • Great for meal prep (it tastes even better the next day!)
  • Packed with fiber, protein, and healthy fats
  • Comforting, hearty, and full of cozy fall flavors

Pumpkin Curry with Chickpeas and Coconut Ingredients

Base:

  • 1 tbsp coconut oil (or olive oil)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1–2 tbsp red curry paste (adjust for spice preference)
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 1 tsp smoked paprika (optional, for depth)

Main Ingredients:

  • 3 cups pumpkin or butternut squash, peeled and cubed (about ½ medium pumpkin)
  • 1 can (400g) chickpeas, drained and rinsed
  • 1 can (400ml) full-fat coconut milk
  • 1 can (400g) chopped tomatoes (or passata)
  • ½ cup vegetable broth or water
  • Salt and pepper, to taste
  • 1 tsp maple syrup (optional, for balance)

To Finish:

  • Fresh lime juice (½ lime)
  • Fresh coriander (cilantro), chopped
  • Toasted coconut flakes (for garnish)

To Serve:

  • Warm naan, flatbread, or basmati rice
Pumpkin Chickpea Coconut Curry

You may also like this Chickpea Veggie Nuggets (Gluten-Free + Dairy-Free) Recipe

How to Make Coconut Chickpea Curry with Pumpkin

Step 1: Sauté the aromatics
Heat coconut oil in a large pan or pot over medium heat. Add onion and cook for 4–5 minutes until softened and translucent. Stir in garlic and ginger, cooking for another minute until fragrant.

Step 2: Add spices and curry paste
Stir in the red curry paste, turmeric, cumin, cinnamon, and smoked paprika. Cook for 1–2 minutes to release their aromas — your kitchen will smell incredible!

Step 3: Add pumpkin and liquids
Add the pumpkin cubes, chickpeas, chopped tomatoes, coconut milk, and vegetable broth. Stir well to combine.

Step 4: Simmer to perfection
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the pumpkin is soft and tender. If the curry thickens too much, add a splash of water.

Step 5: Taste and balance
Season with salt, pepper, and a touch of maple syrup if desired. Finish with a squeeze of lime juice to brighten the flavors.

Step 6: Serve and garnish
Spoon the curry into bowls, top with chopped coriander and toasted coconut flakes, and serve with warm naan or fluffy basmati rice.

Cooking Variations & Tips

There are lots of ways you can customize this recipe to make it your own or to differentiate it a bit once it’s become a staple on your weekly meal rota. Here are a few cooking variations and ingredient swaps that you might want to try.

  • Add greens: Toss in spinach or kale during the last 5 minutes for extra nutrients.
  • Make it spicier: Add chili flakes or a dash of cayenne pepper.
  • Swap the pumpkin: Use sweet potato or carrot for a similar flavor and texture.
  • Meal prep tip: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.

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