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Pumpkin Curry with Chickpeas

This cozy pumpkin curry is my secret weapon for getting the family to eat more veggies without any complaints. It's creamy, warming, and packed with protein from the chickpeas—perfect for those busy weeknights when you need something nourishing on the table fast. Serve it over rice and watch even the pickiest eaters go back for seconds!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper optional
  • 3 cups pumpkin peeled and cubed (about 1-inch pieces)
  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 1 can 14 oz coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt or to taste
  • 2 cups fresh spinach optional
  • Fresh cilantro for garnish

Method
 

  1. Heat coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion and sauté for 5 minutes until softened and translucent.
  3. Stir in garlic and ginger, cooking for another minute until fragrant.
  4. Add curry powder, cumin, turmeric, and cayenne pepper. Stir constantly for 30 seconds to toast the spices.
  5. Add the cubed pumpkin, chickpeas, coconut milk, vegetable broth, and tomato paste. Stir well to combine.
  6. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, until pumpkin is tender.
  7. If using spinach, stir it in during the last 2 minutes of cooking until wilted.
  8. Season with salt to taste and adjust spices if needed.
  9. Serve over basmati rice or with naan bread, garnished with fresh cilantro.