Make this easy Pumpkin Curry – creamy, bold, and made with pantry staples like canned pumpkin and chickpeas. It’s a game-changer for hearty, nourishing comfort food in 30 minutes!
Pumpkin Curry–Using Canned Pumpkin!
Every fall, I get a bit canned-pumpkin obsessed. It fuels my seasonal favorites: Pumpkin Chocolate Chip Cookies, irresistibly moist Pumpkin Muffins, that perfect slice of Pumpkin Bread, decadent cream-cheese-frosted Pumpkin Bars, and spiced Pumpkin Waffles.
But, let’s face it: Amid the sea of pumpkin desserts, I’ve gotta get some real meals in. And when I’m in a pumpkin-everything mood? Well, that’s when pumpkin is channeled over to the savory side of my kitchen.
Inspired by my family’s fave Chickpea Curry, I thought, “Let’s toss in some pumpkin!” And voilà! This curry came to life, satisfying those pumpkin cravings, while also being wholesome and nutritious. This curry is naturally vegan, yet packed with plant-based protein and a ton of fiber, so you’ll end up full and fueled.
The best part? It’s quick to make since there’s no meat involved. But the real win is in its taste: deeply flavorful with the perfect hint of spice, and a dreamy, creamy texture. Trust me, this Pumpkin Curry is next-level delicious!
Pumpkin Curry Ingredients
- Coconut oil (or vegetable oil): Coconut oil adds a light coconut flavor that goes well with the curry.
- Red onion: Adds a bit of sweetness and color. You can use yellow onions if needed.
- Carrots: Dice them small so they cook evenly. Pick firm, bright carrots.
- Garlic and ginger: Dorot® frozen cubes are easy to use, or go with ginger paste and minced garlic.
- Full-fat coconut milk: Makes the curry creamy and rich. Shake the can before opening. Avoid the lite version for better flavor.
- Canned pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling.
- Chickpeas: Rinse well to remove extra salt and liquid from the can.
- Spice blend: Adjust the spice levels to your taste. This blend is full of flavor.
- Cilantro, lime juice, rice, and naan (for serving): Cilantro and lime add freshness, and rice and naan are perfect for scooping up the curry.
Quick Tip
Coconut milk got you confused? Look for shelf-stable cans in the international aisle. For expert picks, check out this article. I usually go for Imperial Kitchen®—it’s always reliable.
How To Make Pumpkin Curry (Tips)
- Dice ’em fine: Ensure your carrots and red onions are diced up finely. In a rush? Toss the veggies in a food processor for a speedy chop!
- Spice it right: When using spices like curry powder or garam masala, make sure they haven’t been sitting on your shelf for years. Fresh spices make a world of difference in flavor.
- Stirring is key: Especially when adding the seasonings and aromatics, stir constantly to help evenly distribute the flavors and prevent burning.
- Taste as you go: Before serving, taste the curry and adjust seasonings, especially salt and pepper, according to your preference.
- Creaminess factor: If you want an even creamier texture, consider blending some of the curry (one to two cups) and then mixing it back in.
- Heat level: If you’re sensitive to spice, start with less and gradually add more. Remember, you can always add, but you can’t take away.
What To Pair With Pumpkin Curry
When it comes to Pumpkin Curry, these are my three favorite pairings: toasty warm naan, refreshing cucumber raita, and fluffy basmati rice. Let’s break it down:
- Raita: Think of raita as India’s answer to Greek tzatziki. It’s a yogurt-based side dish that often includes veggies and a dash of herbs. My take on raita might not be straight from the streets of Delhi, but wow, is it delicious! The coolness of the raita balances perfectly against the heat of the curry. Got a minute? Whip this up; it’s a game-changer.
- Basmati rice: Now, if the world of rice has ever betrayed you with a mushy outcome, let me share my no-fail way of making perfect basmati rice. Read about it below!
- Naan: Serving naan with your Pumpkin Curry? Make sure it’s warm. You can char it stovetop, pop it in a toaster oven, or give it a quick zap in the microwave. How, you ask? Let’s break it down:
Warming Up Naan
- Stovetop: Spray both sides of the naan with olive oil. Hold it over your stovetop flame until you get nice char marks, then cover it with a tea towel.
- Microwave: Cover the naan with a damp paper towel and microwave for 10-15 seconds. Wrap it in the damp towel after.
- Toaster: Use mini naan, like Stonefire®, for the best fit in your toaster.
Nail That Basmati Rice Every Time!
When it comes to laying a fluffy base for our hearty Pumpkin Curry, here’s my go-to method for basmati rice:
- Measure and wash: Pour out one cup of rice and give it a good wash in a fine-mesh sieve until the water below it the rice runs clear.
- Soak: Dump the washed rice into a bowl and cover it in water. Let it soak for about 5-10 minutes.
- Get the pot ready: Meanwhile, fill up a big pot with water and crank up the heat.
- Boil time: When your pot’s water is at a rolling boil, drain your soaked rice and toss it in.
- Cook and fluff: Keeping the heat steady, let the rice boil for 5-10 minutes (taste a grain to test for doneness), then drain and give it a gentle fluff with a fork.
Just remember: This magic formula is tailor-made for basmati. Trying it with long grain, short grain, jasmine, or others might not give you the same results!
Storage
This Pumpkin Curry gets even better the next day as the flavors meld, so it’s great for meal prep or leftovers. Store in an airtight container in the fridge, and it should keep well for up to five days.
More Pumpkin Recipes:
- Pumpkin Pasta with a crunchy topping
- Pumpkin Soup using canned pumpkin
- Healthy Pumpkin Cake made with cashews
- Pumpkin Cinnamon Roll Cookies with cream cheese frosting
- Pumpkin Spice Snack Mix with pretzels
Pumpkin Curry
Equipment
- Large cast-iron pot
Ingredients
- 3 tablespoons coconut oil or vegetable oil
- 1 large red onion diced, 1-1/2 cups
- 2 large carrots diced, 1 cup
- 2 tablespoons minced garlic 5 cloves
- 1 tablespoon minced ginger
- 1 (13.5-ounce) can coconut milk see note 1
- 1 (15-ounce) can pumpkin see note 2
- 2 (15.5-ounce) cans chickpeas drained and rinsed
- Serving Suggestions see note 3
Seasonings
- 1 tablespoon yellow curry powder
- 1-1/2 teaspoon garam masala see note 4
- 1-1/2 teaspoon paprika
- 1-1/2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/8 teaspoon red pepper flakes optional
- 1-1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Heat coconut oil in a large cast-iron pot over medium-high heat. Add onions and carrots. Cook, stirring frequently, until translucent and tender, 8–11 minutes.
- Stir in garlic and ginger and cook for 1 minute. Add all seasonings, adjusting salt and pepper as desired. Stir and cook for another 1–2 minutes until fragrant.
- Pour in coconut milk, pumpkin, and chickpeas. Mix well. Bring to a simmer, then cover and reduce heat to low. Let simmer 15–20 minutes, stirring occasionally. It should thicken and be very fragrant.
- Remove from heat. Taste and adjust seasoning as necessary. Optionally, mix in cilantro and lime juice and serve over rice with warmed naan on the side and a scoop of raita (see note 3).
Recipe Notes
- ½ cup full-fat Greek yogurt
- ½ cup finely chopped English cucumber (or Persian/salad cucumbers)
- 2 tablespoons each: fresh cilantro and green onions (or just cilantro)
- ¼ teaspoon each: ground cumin, ground coriander, fine sea salt
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
