This pumpkin and chickpea curry is a delicious and easy vegan weeknight dinner idea, served with rice and roti. It’s budget friendly, comes together in just 30 minutes, plus tastes even better the next day, making it perfect for meal prep or freezing.
This recipe is part of my budget-friendly meal series and comes in at approximately $2.50 per serve!
This easy pumpkin and chickpea curry is one of those recipes that may not sound too exciting but when you serve it up with rice and some warm naan or roti to scoop it all up it becomes a wonderfully comforting and nourishing dish that you’ll come back to again and again.
My first memory of eating a pumpkin and chickpea curry was making a recipe from a free diet cookbook that came with a magazine way back in the 2000s. I’ve long lost that original recipe and I honestly can’t remember too much about it, but the combo of pumpkin and chickpeas in a simple curry became something that I knew was easy enough to make whenever I needed something plant-based and delicious (and had a pumpkin to use up!).
In Australia, pumpkins come into season around May/June and you can usually pick up a whole one for just a few dollars making them a great option to build a few meals around to get the most bang for your buck. If you do pick up a whole one, then you should also make this easy pumpkin soup or try this pumpkin bread for something a bit different!
Key Ingredients
This is the kind of simple curry recipe that you can make using mostly pantry staple ingredients. It’s also suitable for dairy free, vegetarian, vegan and gluten free diets!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Pumpkin – I recommend using a Kent pumpkin for the best flavour, but Jarrahdale or even Butternut will work. You can even buy pre-cut pumpkin pieces which will make this recipe even easier for a weeknight.
- Onion and garlic – these form the base of the curry.
- Spices – to keep this recipe really simple we are just using a combination of curry powder (I always just use Keen’s Traditional Curry Powder), cumin, and turmeric to give the curry a delicious and warming flavour. This is a mild curry. If you want it to be spicy, feel free to add in some chilli.
- Coconut milk – make sure to use full fat canned coconut milk for the creamiest result.
- Canned tomatoes – I use diced tomatoes for the best texture.
- Chickpeas – canned chickpeas help bulk out this curry, adding protein and making it super filling and satisfying.
Step-By-Step Instructions
I love this recipe because not only is it delicious, but it’s so easy to make and you’ll only need 30 minutes! This is the kind of recipe you definitely want on a weeknight.
The first thing you’ll need to do is prep and chop the vegetables. I also recommend putting your rice on to cook, especially if you use a rice cooker like I do, as it will be done and ready to serve by the time the curry is cooked.
How to cut a whole pumpkin
If you’re using a whole pumpkin, take care cutting it and make sure you are using a sharp knife. Start by inserting a large kitchen knife into the top of the pumpkin, next to the stem. Do not attempt to cut through the stem as that will likely result in an injury as they are tough! Once the knife is in, work it around to the bottom, cutting through. Turn the pumpkin around and do the same on the other side so that the cuts meet at the bottom. Use your hands to break the two halves apart and break the stem.
From there, you can cut it into smaller pieces. You’ll need around 500-600 grams of chopped pumpkin (aka just the cubes, skin and seeds removed) so depending on how big your pumpkin is, it’s around a quarter of a whole one.
To make the curry, start by heating the oil in a pan – I like to use a large frying pan with tall sides. Add in the onion and cook for a couple of minutes until soft. Add in the garlic and the spices and continue to cook for a minute until fragrant.
Add in the chopped pumpkin, coconut milk, diced tomatoes, and the chickpeas which have been drained and rinsed. Give everything a good mix with a wooden spoon to combine.
Allow the curry to gently come to a boil before turning it down to a simmer. Simmer, uncovered, for around 20 minutes, stirring occasionally so it doesn’t stick, until the pumpkin is soft and the curry has darkened in colour and is really thick.
👉Tip! For an extra nutritional boost, you can stir through some chopped baby spinach at the end!
Season with salt and pepper to taste and serve while hot with the cooked rice and some chopped parsley or coriander. I also ALWAYS like to serve my curry with either roti or naan as scooping the curry and rice onto the bread and soaking up all that sauce just takes what could be a fairly plain weeknight meal to one that is exciting to eat.
Storage Instructions
This pumpkin and chickpea curry is perfect for meal prep as it stores and reheats really well.
Store leftovers in an airtight container in the fridge for up to 4 days. This is one of those meals that actually taste better after a couple of days!
You can also freeze individual portions in airtight containers for up to 3 months. Let the curry cool completely before freezing.
Reheat on the stovetop over low heat or in the microwave until piping hot. You can add a splash of water or coconut milk if it’s too thick after chilling or freezing.
💡 Meal Prep Tip: Freeze the curry and rice together in single-serve containers for easy weeknight meals or work lunches.
Serving Suggestions
In my photos, you can see that I’ve chosen to serve the curry with plain white rice, chopped parsley and roti. The roti I use is this one from Aldi and it’s not only delicious, but it’s quick to prepare and completely dairy free.
You can also serve the curry with a drizzle of extra coconut milk or add a dollop of your flavour plain yoghurt.
If you have some extra time on your hands, I recommend making my vegan naan to pair with the curry as there really isn’t much better than freshly cooked bread, but the roti is a great alternative if you want something quicker.
Recipe FAQs
No, this recipe is mild and family-friendly. If you like a spicy curry then you can add in some chilli flakes or fresh chilli to suit your taste.
Absolutely! This curry tastes even better the next day as the flavours continue to develop making it a great recipe for meal prep.
Yes, the curry itself is gluten free, just skip the roti or try a gluten free flatbread.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More homemade curry recipes:
Slow Cooker Coconut Chicken Curry
Chickpea and Lentil Curry
Slow Cooked Curried Sausages
Green Curry Meatballs
Pumpkin and Chickpea Curry
Ingredients
- 1 tablespoon olive oil
- 1 brown onion diced
- 2 garlic cloves minced
- 1 tablespoon curry powder
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 600 grams peeled pumpkin cut into small cubes
- 400 ml can coconut milk
- 400 gram can diced tomatoes
- 400 gram can chickpeas drained and rinsed
- Salt and black pepper to taste
- Fresh coriander or parsley to serve
- Cooked rice and roti or naan to serve
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and cook for 4–5 minutes until softened. Stir in garlic, curry powder, cumin, and turmeric. Cook for 1 minute until fragrant.
- Add the chopped pumpkin, coconut milk, diced tomatoes, and chickpeas. Stir well to combine.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, or until the pumpkin is tender and the sauce has thickened.
- Season with salt and pepper to taste. Serve hot with cooked rice and roti or naan, and garnish with chopped fresh herbs.
Video
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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