Pumpkin and coconut milk are the chocolate and peanut butter of the savory world. The news hasn't full broken yet, so the couple has yet to get the attention they deserve, but trust us when we say the pair makes for creamy, indulgent food like you have never had before. What better time to make this warming pumpkin curry than now when the vegetable is seasonal and fresh?

Hearty Pumpkin Chickpea Curry [Vegan, Grain-Free]

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  • 1/2 onion
  • 2 garlic cloves
  • 1 tablespoon oil
  • 1 tablespoon yellow curry powder
  • 1 tablespoon whole cumin seed
  • 1 tablespoon whole mustard seed (you can leave out the whole seeds if you don’t have any)
  • 1 1/2 teaspoons garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon salt
  • 1 can chickpeas, rinsed
  • 1 mini can of coconut milk or mini can coconut cream
  • 1 can of diced tomatoes, not drained
  • Scant 1 can pumpkin purée
  • Cilantro, for garnish


  1. Put powdered spices and salt in a small bowl. Put whole spice seeds if you have them in a separate bowl.
  2. Chop onions. Sauté onions with oil and a sprinkle of salt until soft.
  3. Once onions are soft add chopped garlic and whole seed spices. Sauté until the mustard seeds start to pop. Or until the whole seed spices get darken from the heat. If not adding whole seeds just wait until 2 minutes or so before moving the the next step.
  4. Add in spices, drained can chickpeas, and pumpkin. Mix everything together well.
  5. Add in diced tomatoes (including the liquid) and coconut milk. Mix everything well. If too thick, feel free to add water. If too thin, then reduce down by boiling.
  6. Put in a bowl and garnish with cilantro and mustard seed.

Nutritional Information

Total Calories: 1216 | Total Carbs: 144 g | Total Fat: 63 g | Total Protein: 34 g | Total Sodium: 2120 g | Total Sugar: 28 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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