Name: Pumpkin Curry with Chickpeas and Coconut Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 2 lbs pumpkin, peeled and cut into 1½-inch cubes, or 1½ lbs pre-cut; 1 tablespoon extra-virgin olive oil, avocado oil, or coconut oil; ¼ teaspoon salt; 1 teaspoon garlic powder; ¼ teaspoon chili powder; ¼ teaspoon garam masala or curry powder; 1½ cups cooked chickpeas, drained and rinsed; 1 tablespoon extra-virgin olive oil; ¼ teaspoon salt, adjust per taste; 1 teaspoon garam masala, tandoori masala, paprika, and ground cumin, or curry powder; ½ teaspoon garlic powder, optional; 2 tablespoons olive oil; 1 large onion, finely chopped; 1½ tablespoons grated garlic; 1½ tablespoons grated ginger; 1½ teaspoons garam masala or curry powder; ½ teaspoon Kashmiri red chili powder, see note; ½ teaspoon turmeric; ½ teaspoon ground cumin; ½ teaspoon ground coriander; 6 tablespoons tomato paste or 8 oz crushed tomatoes; 1 teaspoon salt, or to taste; 1 can coconut milk, full fat; 1 tablespoon maple syrup; 1 tablespoon ghee, optional; 2 tablespoons chopped cilantro or ½ teaspoon kasoori methi (dried fenugreek leaves); Toasted coconut flakes

Ready to cozy up with a bowl bursting with flavor, tenderness, and color? “Pumpkin Curry with Chickpeas and Coconut” is what every chilly weeknight dreams are made of—rich, creamy, and brimming with fragrant spices, it’s a dish that feels both deeply nourishing and effortlessly vibrant. The gentle sweetness of roasted pumpkin, crunchy spiced chickpeas, and that lush coconut-infused sauce make every bite memorable. Whether meal-prepping for the week or hosting a gathering, this warm, golden curry is your ticket to rave reviews.

Pumpkin Curry with Chickpeas and Coconut Recipe - Recipe Image

Ingredients You’ll Need

What makes this recipe so loveable is how simple, bright, and wholesome each ingredient is. Everything works together in harmony: some bring creaminess, others bring heat, and every last element elevates the magic of “Pumpkin Curry with Chickpeas and Coconut.”

Pumpkin: Choose fresh or pre-cut cubes for natural sweetness and a velvety bite; it forms the dish’s golden, tender heart.
Extra-Virgin Olive Oil: Gives richness and helps caramelize the pumpkin and chickpeas.
Salt: Draws out flavor in every layer; adjust to taste as you go.
Garlic Powder: Adds mellow warmth without overpowering, perfect for both roasting elements.
Chili Powder: Just a touch for a hint of heat and beautiful color.
Garam Masala or Curry Powder: This essential spice provides earthy complexity and signature curry aromas – use your favorite blend.
Chickpeas (cooked): The stars of crunch and protein, delivering texture that contrasts the soft pumpkin.
Tandoori Masala, Paprika, or Ground Cumin: Optional extras for jazzing up your chickpeas and bringing even more flavor depth.
Onion: When diced and sautéed, it builds a sweet-savory base for the sauce.
Grated Garlic and Ginger: Fresh is best! Together, they create a zingy, fragrant backbone for the whole curry.
Kashmiri Red Chili Powder: Milder and more vibrant than regular chili powder, it creates both color and gentle spice.
Turmeric, Ground Cumin & Ground Coriander: Each brings classic curry nuances; turmeric for color, cumin for earthiness, and coriander for citrusy notes.
Tomato Paste or Crushed Tomatoes: They thicken the sauce and provide perky acidity for balance.
Coconut Milk (full-fat): Delivers that dreamy creamy silkiness that defines Pumpkin Curry with Chickpeas and Coconut.
Maple Syrup: Adds a subtle natural sweetness that pairs perfectly with pumpkin.
Ghee (optional): For a touch of finishing richness and luscious flavor if you want to go the extra mile.
Cilantro or Kasoori Methi: These herbs sprinkle in freshness—cilantro for brightness or dried fenugreek for a deep, nutty finish.
Toasted Coconut Flakes (optional): These make a fabulous garnish, offering crunch and a sweet finish on top.

How to Make Pumpkin Curry with Chickpeas and Coconut

Step 1: Roast the Pumpkin

Preheat your oven to 425°F, and line a large baking sheet with parchment paper. If using a whole pumpkin, pop it in the microwave on high for a minute—this softens it just enough to make peeling and slicing a breeze. Split it in half, scoop out the seeds (save them for roasting!), then cut into thick slices and peel. Chop into even, bite-sized cubes. In a bowl, toss the pumpkin cubes with olive oil, salt, garlic powder, chili powder, and garam masala until everything’s beautifully coated. Spread the cubes on your baking sheet, roast for about 30 minutes, turning halfway through. The pumpkin is perfect when it’s caramelized and fork-tender.

Step 2: Roast the Chickpeas

While the pumpkin is roasting, pat your cooked chickpeas dry with a kitchen towel. Drying is key—extra moisture can prevent crisping. Toss them on a separate lined baking sheet with a drizzle of olive oil and a pinch of salt. Roast alongside your pumpkin until golden and crunchy, 20 to 30 minutes. When you pull them out, immediately toss the warm chickpeas with garam masala (and, if you wish, garlic powder or ground cumin) so the spices cling easily. Set aside for a crispy garnish later.

Step 3: Sauté the Aromatics for the Curry Sauce

Slice your onion finely and begin heating olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and sauté for about 6 minutes, stirring often, until it’s rich and brown—this is where deep, layered flavor starts. Stir in the grated garlic and ginger; cook for another fragrant minute. Add your garam masala, Kashmiri red chili powder, turmeric, cumin, and coriander. Stir constantly, letting the spices bloom for about 30 seconds. Take a whiff—this is how the soul of Pumpkin Curry with Chickpeas and Coconut is built!

Step 4: Build and Simmer the Sauce

Add tomato paste (or crushed tomatoes) and coconut milk to the aromatics, along with the salt. Turn down the heat to a gentle simmer. Stir regularly and let the mixture bubble away for about 10 minutes, thickening and deepening in flavor. If you’d like a silkier sauce, carefully blend it until smooth, adding a tablespoon or two of water if needed. This is the stage where you can taste and tweak—add a little more salt or spice if your tastebuds say so!

Step 5: Finish with Pumpkin and Fresh Herbs

Add the roasted pumpkin cubes and a splash of maple syrup to the sauce. Sprinkle in half the chopped cilantro (or kasoori methi if you like a hint of bitterness). Let everything simmer together for 8 to 10 minutes more, until the sauce is glossy and the pumpkin is meltingly soft. If your curry seems too thick, add water gradually until it’s just right—a cozy, spoonable consistency.

Step 6: Garnish and Serve

Swirl in a little ghee if you’re feeling decadent, then ladle the curry into bowls. Top generously with the crispy chickpeas and remaining cilantro. For extra wow-factor, toss on toasted coconut flakes. Now your “Pumpkin Curry with Chickpeas and Coconut” is dinner-party ready!

How to Serve Pumpkin Curry with Chickpeas and Coconut

Garnishes

Whether you want to keep things simple or show off, garnishes matter. Scatter roasted chickpeas over the top for an inviting crunch, and tumble on a bit of extra cilantro for pops of fresh green. Toasted coconut flakes bring a gentle, sweet contrast and make each bowl look extra inviting.

Side Dishes

This curry practically begs to be scooped up with warm naan bread or spooned over fluffy basmati rice. For a lighter touch, serve alongside simple steamed quinoa or brown rice. A crisp cucumber salad with fresh lime is a lovely, cooling counterpoint to “Pumpkin Curry with Chickpeas and Coconut.”

Creative Ways to Present

For a dinner party, ladle the curry into hollowed-out roasted pumpkin halves for a dramatic centerpiece—guests will swoon! Or, serve in smaller bowls with a swirl of coconut cream and a sprinkle of nigella seeds. For weekday lunches, tuck the curry inside naan wraps with greens and extra chickpeas for a satisfying handheld meal.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, transfer extra “Pumpkin Curry with Chickpeas and Coconut” to an airtight container and stash it in the fridge. It keeps beautifully for up to 3-4 days. The flavors mellow and meld, so the next-day curry is somehow even cozier!

Freezing

You can absolutely freeze this dish, but for best results, freeze the curry base and roasted pumpkin separately from the chickpeas. Thaw in the fridge overnight before reheating. Roasted chickpeas are best re-crisped in the oven post-freezing.

Reheating

Warm your curry gently on the stovetop over medium-low heat, stirring occasionally. If the sauce has thickened in the fridge, just add a splash of water or coconut milk. Top with freshly re-crisped chickpeas and a fresh garnish for that signature snap.

FAQs

Can I use canned pumpkin instead of fresh?

While fresh pumpkin provides the best texture for this curry, you can use canned pumpkin in a pinch. Just note it will blend into the sauce—skip roasting and add it when you stir in coconut milk. The flavor will be delightful, but you’ll miss those lovely cubes!

Is there a substitute for coconut milk?

If you can’t do coconut milk, try a creamy oat or cashew milk. The result won’t be quite as luscious, but still makes a satisfying “Pumpkin Curry with Chickpeas and Coconut.” Adding a drizzle of olive oil or a dollop of dairy-free yogurt can help round out the creamy factor.

How spicy is this curry?

This recipe is warm and fragrant but not overly spicy, thanks to Kashmiri chili powder, which is mild and colorful. If you love heat, stir in more chili or a pinch of cayenne. If sensitive to spice, just use less or leave it out.

Can I make this vegan?

Yes, “Pumpkin Curry with Chickpeas and Coconut” is totally vegan if you simply skip the ghee or use plant-based butter. All the creamy richness comes from coconut milk and olive oil, so every spoonful is naturally dairy-free.

What’s the best way to meal prep this curry?

Roast your pumpkin and chickpeas ahead of time, and keep them in separate containers in the fridge. Make the curry sauce on your meal prep day, then combine everything together just before serving for the freshest flavor and crunch. Perfect for lunches or quick weeknight dinners!

Final Thoughts

There’s nothing quite as comforting as sharing a steaming bowl of homemade “Pumpkin Curry with Chickpeas and Coconut.” With golden pumpkin, crunchy chickpeas, and an unforgettable coconut sauce, it’s a guaranteed crowd-pleaser that fits any night of the week. Give it a try and find out why this dish might just become your new autumn (or anytime) obsession!