15-minute vegan 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 and pairs well with these 30-Minute Air Fryer Sweet Potatoes on this site.
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๐ฉ๐ผโ๐พ Ingredients
You need only 10 essential ingredients to make this recipe.
- Olive oil (or substitute for vegetable broth)
- Shallot
- Ginger
- Thai red curry paste
- Tomato paste (optional)
- 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 the recipe card for quantities.
๐ How to Make Chickpea Pumpkin Curry
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 ginger and Thai red curry paste.
For this curry recipe, use 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 a half cups.
Almond butter is considered healthier than other kinds of nut butter, but most are nutritious and delicious in this curry.
Cook the chickpeas until warmed through, but do not overcook 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.
๐ง 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
๐ถ 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!
๐ช Equipment
I used a large sautรฉ pan to make this recipe. Most saucepans will work, but it's useful to keep a sautรฉ pan on hand for saucier recipes with less quantity.
They have a large base so the sauce heats quickly, but lower sides so you can easily see what you are cooking. They are ideal for saucy pasta!
โฑ Storage
Refrigerate any remaining Chickpea Pumpkin Curry in an airtight container. Good for 3-4 days.
You can freeze your curry for later use.
๐ก 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 sautรฉ 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.
๐ฉ๐ฝโ๐ณ Made This Recipe?
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I would love it if you would โญ๏ธ rate this recipe and leave a comment. Thank you in advance.
๐ Recipe
Chickpea Pumpkin Curry
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Ingredients
- 1 tablespoon olive oil or vegetable broth
- 1 shallot small dice
- 2 teaspoons grated ginger
- 1 ยฝ tablespoons Thai red curry paste vegan
- 1 tablespoon tomato paste (optional)
- 15 ounces pumpkin puree canned
- 1 cup vegetable broth
- 1 ยผ 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 sautรฉ over medium-high heat. Cook the shallot for about 3 minutes, or until translucent. Add the ginger, Thai red curry paste, and tomato paste, and cook for one minute more, stirring constantly.
- Add curry ingredients: 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 ยฝ 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.
DebE says
Love this. Couldnโt stop at 1 serving. Like all your recipes so far. ๐
Nisha Melvani, RDN says
Awww truly happy to hear that you are enjoying them. Thank you.
Danielle says
I think this recipe is a good base for a thai curry. The amount of the paste made it very harsh. I used a can of coconut milk to lighten the taste a bit and a tablespoon of tomato paste.
Nisha Melvani, RDN says
I just adjusted the recipe based on your suggestions!
Jordan says
Just made this the other day, and I am liking the flavours. I didn't have any almond butter at the time, so I used peanut butter; I don't think I am completely sold on the flavour combination with the pumpkin, so next time I will make a point to pick up some almond butter. For the plant milk, I used coconut.
I almost feel like it could have done with more ginger, but then again I am a ginger fiend! ๐
Nisha Melvani, RDN says
Yes almond butter is delicious though my kids love it with peanut butter! I love ginger too but it does have a kick which is why I used this amount.
RS says
Is this recipe meant to have garlic?
I don't see it in the ingredient list but it's in the instructions: "Sweat the onions or shallots until translucent before adding the garlic, ginger, and the Thai red curry paste."
Looking forward to making this!
Nisha Melvani says
Hi. There is no garlic in this recipe. The Thai Red Curry Paste contains a lot of seasoning. Sorry for the confusion.
Chandi says
This is a great site, so many wonderful dishes!
Nisha Melvani says
Thank you.