15-minute vegan Pantry Chickpea Pumpkin Curry requires 10-ingredients and one saucepan. An easy & budget-friendly weeknight dinner. Oil-free option.
Cozy up to this flavorful curry when you're in a rush to get dinner on the table. It's perfect for cooler fall days, but also summer months when curries cool us down by making us sweat. Especially if it's a spicy one!
This dish was inspired by my Bean Curry with Roasted Potatoes, and pairs well with Roast Potatoes with Curry Dressing on this site.
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👩🏼🌾 Ingredients
You need only 10 essential ingredients to make recipe.
- Olive oil (or substitute for vegetable broth)
- Shallot
- Ginger
- Thai red curry paste
- Pumpkin puree
- Vegetable broth
- Oat, unsweetened canned coconut, or other nondairy milk
- Tamari or soy sauce
- Fresh lime juice
- Almond, peanut, or cashew butter
- Chickpeas
- Fresh cilantro (optional)
See recipe card for quantities.
📖 Instructions
Aromatics add flavor and nutrition to a dish. You can use shallots or onions for this recipe. Both work equally well.
Sweat the onions or shallots until translucent before adding the garlic, ginger, and the Thai red curry paste.
For this curry recipe, make sure to purchase pumpkin puree and not pumpkin pie filling. You don't want your curry tasting like dessert!
If you use home cooked chickpeas instead of canned, add the canned equivalent of one and one half cups.
Almond butter is considered healthier than other nut butters, but most are nutritious and delicious in this curry.
Cook the chickpeas until warmed through, but do not over cook them or they will be mushy. Unless you prefer them that way!
Make sure to mix well until all the nut butter is dissolved.
Season as desired.
🧅 Substitutions
- Shallot - substitute for onion or omit as desired
- Almond Butter - use peanut or cashew butter instead, or even tahini
- Chickpeas - use home cooked or canned chickpeas, or substitute for a bean of your choice
🌶 Variations
- Spicy - add one small minced green or red chili pepper with the scallions, or crushed red pepper
- For serving - add raita or yogurt, and sliced cucumbers for serving
See this Chickpea Curry with Noodles on my website!
🔪 Equipment
I used a large sauté pan for making this recipe. Most saucepans will work, but it's useful to keep a sauté pan on hand for saucier recipes with less quantity.
They have a large base so the sauce heats up quickly, but lower sides so you can easily see what you are cooking. They are ideal for saucy pastas!
⏱ Storage
Refrigerate any remaining Pantry Chickpea Pumpkin Curry in an airtight container. Good for 3-4 days.
You can freeze your curry for later use.
💡 Top tip
Don't overheat this dish or the chickpeas will become mushy.
To avoid any chopping, skip the shallot and grate the ginger directly into the sauté pan. The Thai red curry paste already has a ton of flavor.
Canned pumpkin puree is 100% pumpkin without any added flavors or spices.
Pumpkin pie filling is pumpkin puree flavored with spices typically found in pumpkin pie, such as cloves, cinnamon, all-spice and/or nutmeg.
Red curry paste is typically made with red chili peppers, garlic, sea salt, lemongrass, turmeric, and shrimp paste.
Vegan varieties do not contain shrimp paste. The vegan brands I use are Thai Kitchen and Mekhala.
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📖 Recipe
Pantry Chickpea Pumpkin Curry
Ingredients
- 1 tablespoon olive oil or vegetable broth
- 1 shallot small dice
- 2 teaspoons grated ginger
- 2 tablespoons Thai red curry paste vegan
- 15 ounces pumpkin puree canned
- 1 cup vegetable broth
- 1 ¼ cups oat milk or unsweetened coconut or nondairy milk
- 1 tablespoon tamari or soy sauce
- 1 tablespoon fresh lime juice
- 2 tablespoons almond butter or peanut, or cashew
- 15 ounces chickpeas canned, drained and rinsed
- Salt to taste
- 3 tablespoons chopped cilantro for garnish (optional)
Instructions
- Cook aromatics: Heat the oil in a large sauté over medium-high heat. Cook the shallot for about 3 minutes, or until translucent. Add the ginger, and Thai red curry paste and cook for one minute more, stirring constantly.
- Add curry ingredients: Add the pumpkin puree, vegetable broth, oat milk, tamari, and lime juice. Bring the liquid to a boil before reducing the heat. Simmer uncovered for 10 minutes, stirring frequently.
- Add chickpeas and nut butter: Add the almond butter and mix it into the curry until fully dissolved. Add the chickpeas, and cook over medium heat for 5 minutes, stirring frequently. Add more broth as needed until the desired consistency.
- Season to taste: Adjust lime juice to taste. Season with salt. Garnish with cilantro (if using).
Notes
- For oil-free: substitute olive oil for vegetable broth.
- Vegan Thai red curry paste brands: Thai Kitchen, Mekhala
- Substitute canned chickpeas for 1 ½ cups cooked chickpeas.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Chandi
This is a great site, so many wonderful dishes!
Nisha Melvani
Thank you.