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Creamy Indian Pumpkin Curry with Chickpeas

A close-up of a white bowl filled with rich, orange pumpkin curry featuring chickpeas and topped generously with fresh cilantro.
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A simple, creamy Indian-style pumpkin curry made with coconut milk and chickpeas, perfect for a quick, comforting fall dinner.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 2 cups pumpkin puree (not pie filling)
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1/2 cup vegetable broth
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon sugar (optional)
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the garlic and ginger. Cook for 1 minute until fragrant.
  4. Stir in the cumin, coriander, turmeric, and cayenne pepper. Cook the spices for 30 seconds, stirring constantly.
  5. Add the rinsed chickpeas, pumpkin puree, coconut milk, and vegetable broth to the pot. Stir well to combine.
  6. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally.
  7. Stir in the salt and sugar, if using. Taste and adjust seasonings as needed.
  8. Serve hot, garnished with fresh cilantro.

Notes

  • For a richer flavor, toast the dry spices in the oil for one minute before adding the wet ingredients.
  • If you prefer a smoother texture, use an immersion blender to partially blend the curry before serving.
  • This recipe works well with butternut squash instead of pumpkin puree.

Nutrition

Find it online: https://sundayflavor.com/pumpkin-curry-recipe-easy-creamy-indian/