![['Close-up of a vibrant bowl of Pumpkin Chickpea Curry served with colorful vegetables.', 'Delicious Pumpkin Chickpea Curry in a bowl, featuring creamy texture and fresh herbs.', 'A side view of Pumpkin Chickpea Curry, showcasing its rich color and tasty ingredients.', 'Close-up of a hearty Pumpkin Chickpea Curry garnished with spinach and red bell peppers.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/pumpkin-chickpea-curry_1_U1.webp)
Pumpkin Chickpea Curry
A hearty and flavorful vegan curry combining pumpkin, chickpeas, and spices, perfect for a cozy meal.
Ingredients
Oil
- 2 tsp oil
Spices
- 1 tsp paprika (or smoked paprika) (or use 3/4 tsp smoked paprika, and 1/4 tsp cayenne)
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 to 1 tsp curry powder (or garam masala, Berbere, Jamaican curry powder)
Vegetables
- 1/4 cup finely chopped onion
- 3 cloves garlic (minced)
- 1 tsp minced ginger
- 1/2 cup pumpkin puree (or squash mash)
- 1 1/2 cup oat milk (or other thick non dairy milk such as coconut milk, or cashew milk)
- 15 oz canned chickpeas (drained)
- 1/2 red bell pepper red bell pepper (thinly sliced)
- 1/2 cup other veggies such as butternut squash, sweet potato, green beans
- 1/2 cup thinly sliced mushrooms (or veggies of choice)
- 3/4 tsp salt
- 1/2 cup packed chopped spinach
Garnish
- to taste N/A lemon juice and pepper flakes (for garnish)
Instructions
- Heat oil in a skillet over medium heat.
- Add spices and cook until fragrant.
- Stir in onion, garlic, and ginger until translucent.
- Add pumpkin, non-dairy milk, chickpeas, peppers, veggies, and salt; cook for 10-12 minutes. Fold in spinach and remove from heat.
- Garnish with lemon juice and pepper flakes; serve with rice or grains.
Notes
Use a variety of vegetables for added flavor and nutrition.