This pumpkin curry recipe is made with chickpeas and vegetables in a rich delicious coconut based broth. A perfect warming meal!
This is a great meal to prep ahead for quicker dinners throughout the week! You can also double this recipe and freeze it for later.
This post was sponsored by Rubbermaid but the content and opinions expressed are fully my own.
This pumpkin curry recipe joins my short list of curry flavored meals. Thai coconut curry soup and sweet potato curry are both other great curry flavors to try!
Ingredients
This Thai chickpea pumpkin curry recipe is naturally vegan and gluten-free made with whole food ingredients! The flavor comes from the rich blend of spices and seasonings.
I add chickpeas for protein and veggies to make it nutritious, in a coconut based broth.
- Onions
- Garlic
- Jalapeño
- Red bell pepper
- Roasted diced tomatoes
- Thai red curry paste
- Cauliflower
- Lite coconut milk
- Pumpkin purée
- Chickpeas
- Spinach
- Vegetable broth
- Lime juice
- Cumin
- Smoked paprika
- Sea salt
How to Make Pumpkin Curry
If you have the veggies and seasonings ready to go in Rubbermaid containers, this curry recipe comes together in no time!
- Sauté the onion, garlic and peppers in olive oil or broth over medium heat.
- Stir in the tomatoes. Add the curry paste, salt, cumin and smoked paprika to the pot.
- Mix in the cauliflower, coconut milk, pumpkin and broth to make the curry sauce and simmer.
- Add the chickpeas, spinach and lime juice and cook until spinach is wilted.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
What to Serve With Curry
Dish up this pumpkin curry with any of the following:
- White or brown rice
- Cauliflower rice
- Quinoa
- Naan bread - gluten-free if needed
- Garnishes - cilantro, Thai basil, parsley, etc.
- Lime wedges
Variations
Feel free to experiment with other ingredients as well to fit your taste preferences. Try swapping out or adding in any of the following:
- Curry powder or yellow curry paste
- Ginger, either fresh or ground
- Chili powder or paste
- Turmeric
- Butternut squash
- Kabocha squash
- Extra veggies
- Lentils
- Nuts
- Tofu
Meal Prep and Storage Tips
I love that I can prep the parts of this recipe or even the whole thing ahead of time to have it ready to go! Rubbermaid EasyFindLids System™ keeps the food fresh in the refrigerator or freezer making my life so much easier.
- To prepare pumpkin curry ahead of time:
- Wash and cut the veggies and store in an airtight container.
- Pre-measure the spices.
- Leftovers can be stored in the Rubbermaid containers with the EasyFindLids System™ in the fridge for up to 3-5 days.
- You can also freeze pumpkin curry!
- Let it cool completely and pour into a Rubbermaid container, leaving a little room for expansion.
- Place a sheet of parchment paper or plastic wrap directly on top of the curry. (This helps prevent freezer burn.)
- Seal the container and freeze for up to 3 months.
- Reheat on the stovetop or in the microwave.
Honestly though the Rubbermaid EasyFindLids System™ is a life saver. The BPA containers are dishwasher, microwave, and freezer safe. Plus, they nest and stack perfectly, what's not to love?
Common Questions
Pumpkin curry uses pumpkin purée, curry paste, and a variety of vegetables and spices to create the perfect Fall meal.
Yes it is! In fact, all that is in it is pumpkin, nothing else!
The secret to a good curry recipe is using the best ingredients. Make sure your spices are fresh and you pick a good quality curry paste.
More Vegan Pumpkin Recipes
Love this Thai pumpkin curry recipe? Need more pumpkin in your life? Here you go!
Thai Chickpea Pumpkin Curry Recipe
Ingredients
- 1 cup chopped yellow onion
- 3 cloves garlic chopped
- 1 jalapeno seeded and chopped (optional for spice)
- 1 cup diced red pepper
- Drizzle of oil or broth to sauté
- 1 can fired roasted diced tomatoes 14.5 ounce
- 3 tablespoons Thai Red Curry Paste
- 1 teaspoon sea salt
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 cups chopped cauliflower
- 1 can lite coconut milk 13.5 ounce
- 1 can pumpkin puree 15 ounce
- 1 can chickpeas 15 ounce, drained and rinsed
- 2 cups fresh spinach
- 1 tablespoon lime juice
To serve:
- 4 cups Jasmine rice
- Fresh cilantro
Instructions
- Sauté the onion, garlic and peppers in oil/broth until the onion is soft. About 5 minutes.
- Stir in the tomatoes. Cover and let cook about 3-4 minutes.
- Add the curry paste, salt, cumin and smoked paprika. Saute about 1 minute.
- Add in the cauliflower, coconut milk and pumpkin. Simmer uncovered for 10-15 minutes.
- Add chickpeas, spinach and lime juice and cook until spinach is wilted.
- Serve over rice and cilantro garnish if preferred.
Notes
- You can add any other vegetables you prefer.
- Add 1 cup veggie broth to thin out if needed.
- Add additional protein if preferred.
- Nutrition facts include curry only.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Barbara
Do you think I could sub the curry paste with tomato paste plus curry powder? How much of each would you recommend?
Thanks!
Sophia DeSantis
Hi Barbara! I am not a master of curry paste so I honestly couldn't tell you if this could work. While the curry paste I used is red, it does not contain tomato so I believe the flavor would change.