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By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance

Pumpkin Chickpea Curry
(Vegan, GF, Easy)

Name: Pumpkin Chickpea Curry (Vegan, GF, Easy)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: Indian
Ingredients: 1 large onion, diced; 1/2 tsp salt; 6 cloves garlic, minced; 2-inch ginger, finely minced; 1 tsp mustard seeds (Tip 3); 1 tsp white peppercorns (Tip 3); 1 tsp cumin seeds (Tip 3); 1 tsp coriander (cilantro) seeds (Tip 3); 1 tsp garam masala; 1/2 tsp turmeric powder; 2 whole green chillies, sliced (optional); 15-20 curry leaves (10 if fresh); 1 1/4 cups (300 ml) vegetable stock; 3 tbsps curry paste (your preference on brand and spiciness); 1 tbsp agave syrup; 2 cans chickpeas (450 g net), rinsed and drained (Tip 2); 1.3 lbs (600 g) yellow pumpkin, washed, deseeded, and chopped (Tip 1); 1 cup (240 g) cashew cream (see recipe) or coconut milk (Tip 4); 1 tbsp fresh lemon juice; 4 cups (120 g) spinach or kale, finely chopped; Fresh coriander (cilantro) (optional)

Cosy up with this plant-based Pumpkin Chickpea Curry! Packed with protein, flavour, and warmth, it’s the perfect fall comfort meal that's healthy, vegan, gluten-free and easy to make.

Prep Time: 10 Mins | Cook Time: 40 Mins

Total Time: 50 Mins | Servings: Adjustable

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Pumpkin season is here—and so are all the classic pumpkin comfort recipes. Including—*drumroll*—the Vegan Pumpkin Chickpea Curry. Try it once, and you’re going to be addicted (don’t worry, it’s a healthy addiction!). The creamy coconut base… that authentic Indian spice mix… the roasted pumpkin flavours… Why wouldn’t you be addicted? It’s just sooo good 😋

Why This Recipe Works

Yummy

Well… of course, if I’m sharing the recipe with you (read: my precious plant-based friends), it HAS to be yummy. Or, I’d say the yummiest of all pumpkin chickpea curries I’ve tried.

Simple

Curries are definitely not the easiest to make, especially if you’re not a master chef—but the good news is, you don’t even have to be one 😉 I’ve kept the recipe really easy. You will only need 50 minutes (or less, if you can speed up the prepping part).

Nutrient-Packed

A dish that’s good, but also so healthy? One hundred percent our fave! This plant-based pumpkin and chickpea curry will get you…

20% of your daily protein requirement
32% of your daily fibre requirement
17% of your daily healthy fat requirement

It’s really a superfood!

A Pocket of Veggies

Increasing your veggie intake isn’t the easiest thing to do. (Don’t worry, we’ve been there, too. Well, until we found this recipe!). Vegan pumpkin chickpea curry is an easy way to increase your veggie intake. You can use aubergines (eggplants), carrots, courgettes (zucchini), mushrooms, tomatoes, sweet potatoes… basically whatever pleases you.

Perfect Meal Prep Idea

I think it’s always a good idea to have a nutritious backup in the fridge for the times when you’re too busy (or perhaps just feeling too lazy to cook). And… there’s no better meal prep idea than chickpea pumpkin curry. You can store it in the fridge for up to a week. Or in the freezer for up to 2 months.

Recipe Ingredient Notes

Pumpkin. Sugar pumpkin works best for this recipe (because it’s super creamy naturally). Kabocha Squash can be used, too. It holds up well in curries. See Tip 1👇🏼

Chickpeas (garbanzo beans). The main source of protein. Use canned chickpeas for a super quick weeknight solution. If you’re cooking them from scratch, you will need about 1 cup of dried chickpeas for an equivalent of 450-500 g of canned, cooked chickpeas. See Tip 2👇🏼

Spices. You will need salt, garam masala, turmeric powder, white peppercorns, and whole green chillies (optional).

Onion, garlic, and ginger. To highlight each distinct flavour in the curry (so fresh is best). I used yellow onions, but you can use whichever you have. 6 garlic cloves, and about a 2-inch piece of ginger will do.

Seeds. For a nutty taste (and some extra nutrition!). I added mustard seeds, cumin seeds, and coriander (cilantro) seeds. You can use what you’ve got in your pantry.

Curry paste and curry leaves. The secret to capturing authentic Indian flavours in the curry. You will need about 15 to 20 curry leaves (10 if fresh). For the curry paste, any brand works. But make sure to consider the spice levels before choosing. Patak’s Mild Curry and Korma Pastes, for example, are very mild 🌶️, while Balti, Jalfrezi and Rogan Josh are medium hot 🌶️🌶️, and Madras and Vindaloo Spice Pastes are best for those who like it extra hot 🌶️🌶️🌶️.

Vegetable stock. This pumpkin chickpea curry is an oil-free recipe, so you’ll need something to deglaze the pan. Vegetable stock, for me, is the best option. (It also adds extra flavour).

Cashew cream. The staple in Indian and Thai curries—nothing beats its creaminess. You can also use coconut milk instead, but make sure to use canned (not the one that comes in cartons). It won’t be as creamy. Both light and full-fat can do.

Greens. Whichever you like—kale, chard, rocket (arugula or rucola), spinach, etc. I believe an abundance of greens (or vegetables in general) is what sets apart a good curry from a great one. No wonder why the fresh pumpkin bites taste so good here 😋

Flavour enhancers. I added agave syrup to balance the savoury flavours. Lemon juice brightens the dish.

Fresh coriander (cilantro), optional. I like to use the stems, too. Partly to reduce food waste, and partly because the stems hold a lot of flavour.

How to Make Plant-Based Chickpea Pumpkin Curry

Fry the onions on medium heat for a few minutes until transparent, adding a little salt to help draw out water and caramelise the onions (see note 1). Then add the garlic and ginger, and continue frying.

Grind the spices (the mustard seeds, cumin seeds, coriander seeds, and white peppercorns) using a pestle and mortar.

Add all the spices to the pan. Fry for another minute to fully release the flavours.

Follow with 1-2 tbsps of vegetable stock to deglaze (you don’t need any oil). Continue pouring the stock slowly to create a paste-like consistency, then add the curry paste and agave syrup.

Time for the main ingredients: the chickpeas and the pumpkin. First, add the chickpeas and coat them fully with the paste in the pan. Then, add the pumpkin. Stir, and also add any remaining stock, along with the cashew cream.

Cook the curry. Keep the pan on medium heat. You want to stir occasionally. Cook for approximately 25 minutes with the lid on; this helps retain moisture. See Tips 4 and 5👇🏼

Finish it off. Add lemon juice and stir in the spinach a few minutes before serving. (If using kale, add it at least 5 minutes before—as it is more fibrous).

Garnish the dish with your favourite toppings, and serve your vegan pumpkin chickpea curry with delicious accompaniment!

Variations, Ideas & Notes

Substitutions

Butternut squash instead of pumpkin
Ground cumin and coriander instead of seeds. See Tip 3👇🏼
Powdered garlic and ginger (at a pinch)
Black peppercorns instead of white (for some more spice)
White beans (cannellini) instead of chickpeas. See Tip 6👇🏼
Almond cream instead of cashew cream
Fresh parsley instead of coriander (cilantro)
Curry powder instead of garam masala and turmeric powder

Optional Add-ons

Fenugreek leaves (Kasuri Methi)
Lime zest
Roasted cashews
Cinnamon stick
Cardamom pods
Smoked paprika
Pumpkin seeds or peanuts
A drizzle of extra virgin olive oil (if you don’t mind a few extra calories)

Notes

Cooking without oil is much healthier—especially for reducing calories and visceral fat, for sustainable weight loss and control.
Preparing ingredients in advance makes cooking smoother. Bonus points if you use organic ingredients (wherever possible).
Ingredient weights are approximate (because there can be variations in brands etc.).
Adjust the ingredient quantities and method of cooking if scaling the recipe.

Pro Tips For This Recipe

Pumpkins are hard to cut, so air-frying (or microwaving) them can make things easy.
For a more economical option, use dried chickpeas. Soak and cook them according to the instructions before adding to the curry. (Dried beans double in size, so for 450 g, soak 225 g dried beans).
If using ground spices instead of seeds, reduce the amount to 3/4 tsp; ground spices are more concentrated.
Although this dish doesn’t take long to cook—allowing it to simmer longer makes the flavour richer. Keep the lid on to keep all that moisture in.
Keep the heat on medium. You don’t want the pumpkin to get mushy or the chickpeas to break down.
Though I love chickpeas for their creaminess, tofu is a good alternative or addition (it's also high in protein—just like chickpeas).
Some recipes are thickened with cornflour, but I prefer pumpkin puree instead. It brings a luscious texture—and an even better pumpkin flavour! The best part? It’s sooo easy to make, especially with this easy-peasy recipe.

Plant Based Pumpkin Chickpea Curry with rice

Frequently Asked Questions

How to serve pumpkin chickpea curry?

I personally love to have it with lentil flatbread, and sometimes over fluffy basmati rice. But honestly speaking, it would be truly delicious with any grain. Try quinoa, brown rice, couscous, or roti. Oh, and a side of my favourite vegan cucumber raita 🤤

How to store plant-based pumpkin chickpea curry?

Vegan pumpkin and chickpea curry will stay fresh in the fridge for up to 5 days, and 2 months in the freezer. It’s perfect for meal prep because, just like Lentil Chilli and Chocolate Chilli, the longer it sits, the more the flavours develop. Yep, really!

Plus, reheating is easy. Spin it in the microwave for 1 to 2 minutes. Or heat it over the stovetop on medium-low heat.

How long can I store this curry?

Refrigerate for up to a week or freeze for 2 months. Reheat on the stovetop for best texture.

What can I use instead of chickpeas?

White beans, lentils, or tofu are great substitutes, keeping it protein-rich and flavorful.

How do I prevent the pumpkin from becoming mushy?

Cook on medium heat and avoid over-stirring. Keeping the lid on helps retain moisture without overcooking.

More Pumpkin Recipes for The Season…

More Curry Recipes for Any Season…

Did You Love the Recipe as Much as I Do?

Leave a ⭐⭐⭐⭐⭐ rating on the recipe card—and don’t forget to tag me @vegan.susy on Instagram to show me your 👩🏻‍🍳MasterChef creation 🤗

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