HEARTY PUMPKIN AND CHICKPEA CURRY
Hearty Pumpkin and Chickpea Curry is a warming, nutritious dish perfect for cosy evenings. The natural sweetness of pumpkin pairs beautifully with aromatic curry spices, while chickpeas add a protein-packed bite. Coconut milk gives the curry a creamy, velvety texture, balancing the spices for a deeply satisfying meal. Salt, black pepper and curry powder enhance the taste of the curry. This dish is rich in fibre, vitamins and plant-based protein, making it a nourishing option for lunch or dinner. It’s easy to prepare in one pot, requiring minimal ingredients yet delivering maximum flavour. Whether enjoyed on its own, with rice or alongside warm flatbreads, this curry is incredibly versatile. Its vibrant colour and fragrant aroma make it a standout dish for family meals, meal prep or special occasions. Perfect for autumn or winter, but light enough to enjoy year-round.
RECIPE CATEGORY
Entrée, Side, Soup / Stew
SERVING SIZE
1
CUISINE
Indian, Thai, Caribbean
PREPARATION/TECHNIQUES
Simmer, One-Pot Wonders
OCCASION/HOLIDAY
Fall, Winter, Family Dinner, Thanksgiving, Potluck, Comfort Food, Meal Prep
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, High Fibre, Quick and Easy, Healthy
DISH TYPE
Soup / Stew, Curry
INGREDIENTS
There are the following ingredients for Hearty Pumpkin and Chickpea Curry:
- 50g pumpkin diced
- 30g cooked chickpeas
- 50ml coconut milk
- ½ tsp curry powder
- Salt and black pepper to taste
- Fresh coriander, chilli flakes, ginger, cumin or a squeeze of lime (Optional add-ins)
FULL NUTRITIONAL INFORMATION
- Calories: 120
- Protein: 4g
- Carbohydrates: 14g
- Fibre: 4g
- Fat: 5g
- Sodium: 10mg
PREPARATION
These steps are followed for the preparation of Hearty Pumpkin and Chickpea Curry:
- Prepare the pumpkin: Peel and dice the pumpkin into small cubes for even cooking.
- Sauté the curry base: In a saucepan over medium heat, warm a small amount of coconut milk. Stir in the curry powder and let it toast for 30 seconds to enhance its flavour.
- Cook the pumpkin: Add the diced pumpkin to the pan, coating it in the spiced coconut milk. Sauté for 2 minutes.
- Simmer with chickpeas: Pour in the remaining coconut milk and add the chickpeas. Stir well, cover and simmer for 10-12 minutes or until the pumpkin is tender. Stir occasionally.
- Season and serve: Add salt and black pepper to taste. If desired, top with fresh coriander or a squeeze of lime juice for added brightness. Serve hot.
PREP TIME
5 minutes
COOKING TIME
12-15 minutes
TIPS
- Cut pumpkin evenly: This ensures consistent cooking, preventing some pieces from turning mushy while others remain firm.
- Toast the spices: Warming the curry powder in coconut milk enhances its depth and brings out the aromatic flavours.
- Adjust consistency: If the curry is too thick, add a splash of water or vegetable broth. If it is too thin, let it simmer uncovered for a few more minutes.
- Use fresh or canned chickpeas: Canned chickpeas work well for convenience, but if using dried chickpeas, soak and cook them beforehand.
- Balance flavours: A squeeze of fresh lime or a teaspoon of maple syrup can enhance the dish’s overall balance.
VARIATIONS
- Make it spicier: Add fresh chilli, cayenne or a dash of hot sauce for extra heat.
- Boost the protein: Stir in lentils or tofu for a heartier, protein-rich dish.
- Add more vegetables: Carrots, bell peppers or spinach can provide extra texture and nutrients.
- Go Thai-inspired: Replace curry powder with Thai red curry paste and add lemongrass for an aromatic twist.
- Creamier texture: Blend part of the curry for a smoother consistency while keeping some chunks for texture.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave, adding a little water if needed.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Make-ahead tip: Dice the pumpkin and measure out the ingredients in advance for a quick and easy meal.