Last updated - ; Published - By Rhian Williams 12 Comments
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This Pumpkin Curry isnutritious yet comforting,so easy to make anda great way to make use of seasonal produce!
I posted this Vegan Chickpea Pumpkin Biryanilast year, and loved that pairing of ingredients so much I decided to use them to make a curry:I absolutely love the combination of the soft, sweet pumpkin with the nutty chickpeas.
Why you'll love this Pumpkin Curry:
- it'scomfortingandwarming
- it'shealthyandnutritious
- it'spackedwith veggies
- it'srichandcreamy
- it'sfragrantandspicy
- it's made inone pot
- it'seasyto make
- it's great forbatch cooking
- itfreezes well
- it's veganandgluten-free!
How to make this Pumpkin Curry
Scroll down to the bottom of the post for the full recipe.
Fry the onion, ginger and garlic.
- Add the spices fry for a minute until fragrant.
- Add the pumpkin, chickpeas, stock cube, coriander (cilantro), coconut milk and salt + pepper, and enough water to roughly cover.
- Cook for 10 minutes until the pumpkin has softened slightly.
Add the tinned tomatoesand spinachand continue to cook for another 10 minutes.
How to serve this Pumpkin Curry
You can serve this curry over brown or white rice or quinoa, and top with coconut flakes, flaked almonds or pumpkin seeds for a bit of crunch and extra flavour.
How long does this Pumpkin Curry Soup keep for?
This curry keeps covered in thefridgefor up to afew daysand can also befrozen- reheat in a pan on the hob (stove)with extra water if necessary.
Substitutions you can make to this recipe:
- you can substitute thechickpeaswithwhite beans or lentils
- you can substitute the pumpkinwithsweet potatoorbutternut squash
- you can add any other vegetables you like, such as broccoli, red peppers, carrots, kale, cauliflower, potatoes or mushrooms
- if you'd rather not use too much coconut milk, use can use just half the amount in the recipe below and substitute the other half with pumpkin purée! It's just as rich, sweet and creamy, without all the fat.
More curry recipes:
- Chickpea Sweet Potato Peanut Curry
- Chickpea Pumpkin Biryani
- Japanese Curry
- Tofu Satay Curry
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Pumpkin Curry (Vegan + GF)
This Pumpkin Curry is nutritious yet comforting, easy to make, and a great way to make use of seasonal produce!
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Keyword: vegan chickpea curry, vegan pumpkin curry
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 4
Calories: 397kcal
Author: Rhian Williams
Ingredients
- 1 tablespoon coconut oil (or vegetable or rapeseed oil)
- 1 onion , diced
- 1 cm (½ inch) ginger, , peeled and minced
- 2 garlic cloves , minced
- 1 heaped teaspoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 1 teaspoon garam masala
- 800 g (28 oz) pumpkin , deseeded and diced* (or sub butternut squash or sweet potato)
- 400 g (14 oz) tin of chickpeas , drained and rinsed
- 1 vegetable stock cube (ensure gluten-free if necessary)
- Handful fresh coriander (cilantro) , roughly chopped
- 200 ml (⅘ cup) coconut milk
- Salt + pepper to taste
- 200 ml (⅘ cup) tinned tomatoes
- 200 g (7 oz) spinach
To serve (optional):
- Cooked brown or white rice
- Flaked almonds
- Pumpkin seeds
- Coconut flakes
Instructions
Heat up the oil in a large saucepan
Once hot, add the onion, ginger and garlic, and fry for around 10 minutes until soft
Add the curry powder, cumin, turmeric, paprika and garam masala, and fry for a minute until fragrant
Add the pumpkin, chickpeas, stock cube, coriander, coconut milk and salt + pepper, and enough water to roughly cover
Bring to the boil and simmer on a low heat for around 10 minutes, until the pumpkin has softened slightly
Add the tinned tomatoes and spinach continue to cook for another 10 minutes
Serve alongside rice, and scatter over fresh coriander, flaked almonds, pumpkin seeds or coconut flakes, if desired
Leftovers are delicious reheated and freeze well - reheat in a pan on the hob (stove), adding a little extra water if necessary
Notes
*I used kabocha pumpkin, which has edible skin but if using another type of pumpkin you may need to peel it before.
Nutrition Facts
Pumpkin Curry (Vegan + GF)
Amount Per Serving
Calories 397Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 12g60%
Sodium 293mg12%
Potassium 1579mg45%
Carbohydrates 51g17%
Fiber 11g44%
Sugar 14g16%
Protein 14g28%
Vitamin A 22095IU442%
Vitamin C 40.9mg50%
Calcium 180mg18%
Iron 8.9mg49%
* Percent Daily Values are based on a 2000 calorie diet.
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Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Lunch & Dinner Recipes
- Gluten-Free Dinner Rolls (Vegan + No Yeast)
- Tofu Burger (Vegan + Gluten-Free)
- Vegan Sausage Rolls (Gluten-Free)
- Gluten-Free Vegan Irish Soda Bread
Reader Interactions
Comments
Cat
Made this today and doubled the recipe so we could have lunches for the week. It was very easy and turned out delicious. I am not vegan but I enjoy eating a plant based meal so this will be on rotation in my house. Thanks and keep up the good work with the website.Reply
Rhian Williams
Thank you so much, so happy to hear that!
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