There’s something magical about warm spices filling your kitchen on a crisp fall evening. This pumpkin curry recipe is all that and more. It’s creamy, savory, lightly sweet, and totally soul-soothing. Roasted pumpkin, spiced coconut sauce, and crispy chickpeas come together in a bowl you’ll want to curl up with again and again.
Table of Contents
Why You’ll Love This Pumpkin Curry
This cozy dish has that perfect blend of sweet and savory
It’s naturally vegan, gluten-free, and dairy-free
You can serve it for a weeknight dinner or your next fall gathering
The texture and flavor are out of this world thanks to roasted pumpkin and warming Indian spices
For more pumpkin-packed comfort, you’ve got to try this creamy pumpkin pasta bake too
Ingredients You’ll Need
3 cups fresh pumpkin (peeled and cubed)
1 can chickpeas, drained and rinsed
1 tablespoon olive oil or ghee
1 small onion, finely chopped
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon garam masala
½ teaspoon turmeric
¼ teaspoon chili powder (optional)
1 can full-fat coconut milk
½ teaspoon maple syrup or brown sugar
Salt and pepper, to taste
Fresh cilantro for topping
Toasted coconut flakes or crushed nuts, optional
Want to round it out? These garlic-parmesan roasted sweet potatoes are a dreamy side for this curry
How to Make Pumpkin Curry
Roast the Pumpkin
Preheat your oven to 400°F
Toss cubed pumpkin with olive oil, a pinch of salt, pepper, and a touch of turmeric
Spread out on a baking sheet and roast for about 25 to 30 minutes until tender and golden at the edges
Crisp the Chickpeas
While the pumpkin’s roasting, toss chickpeas with oil, cumin, and chili powder
Spread on a baking tray and roast for 20 minutes, shaking halfway through until they’re golden and crisp
Build the Curry Base
In a large skillet, heat oil over medium
Add onion and sauté until soft and golden
Stir in garlic and ginger, cook for a minute
Add tomato paste and all the spices
Let it cook for another 1 2 minutes until fragrant and rich
Add the Coconut Milk
Pour in coconut milk and maple syrup
Stir everything together and let it simmer gently for 8 to 10 minutes until thick and creamy
Taste and season with salt and pepper
Combine and Finish
Gently fold the roasted pumpkin into the curry sauce
Simmer everything together for another 5 to 10 minutes so the flavors really cozy up
Top with crispy chickpeas, fresh cilantro, and if you’re feeling fancy, a handful of toasted coconut or crushed peanuts
Tips for Success
Use full-fat coconut milk for a richer, silkier curry
Roasting the pumpkin deepens the flavor and adds a natural sweetness
Don’t skip the crispy chickpeas they give the most satisfying crunch
Want another warm bowl of fall goodness? Check out this roasted pumpkin soup
Variations to Try
Add protein with tofu, chickpeas, lentils, or even leftover chicken
Swap coconut milk for blended cashew cream for a nutty twist
Stir in a couple handfuls of baby spinach or kale right at the end
Top with raisins or dried cranberries for a sweet pop
What to Serve With Pumpkin Curry
Serve it with fluffy basmati rice or warm naan
Try it over quinoa or cauliflower rice for a lighter meal
A dollop of cucumber raita cools things down and brings balance
Want a full cozy combo? Pair it with this roasted pumpkin soup
Make-Ahead and Storage Tips
Roast your pumpkin and crisp the chickpeas up to two days in advance
Store the curry base and toppings separately to keep textures on point
Leftovers keep in the fridge for 3 4 days and taste even better the next day
You can freeze the sauce and pumpkin cubes (just skip the toppings) for up to 2 months
Is Pumpkin Curry Healthy
Yes it is and then some
Pumpkin is packed with vitamin A, antioxidants, and fiber
Chickpeas bring in plant-based protein and more fiber
The spices like turmeric and ginger have anti-inflammatory benefits
It’s nourishing, satisfying, and made with whole-food ingredients
FAQ
Can I use canned pumpkin?
Canned pumpkin won’t hold up in this dish. Go for fresh cubes so they can roast and caramelize beautifully
Is this curry super spicy?
Nope! It’s warm and flavorful with a mild kick. You can always dial up the chili if you like heat
Can I freeze this curry?
Absolutely. Just freeze the sauce and roasted pumpkin separately. Reheat and add your toppings fresh
If you’re craving something comforting, nourishing, and bursting with flavor, this pumpkin curry recipe checks every box. Try it tonight, share it with someone who loves fall flavors, and don’t forget to leave a comment if it made your dinner table a little brighter
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Pumpkin Curry Recipe – Creamy Comfort in Every Bite
Ingredients
- 3 cups fresh pumpkin peeled and cubed
- 1 can chickpeas drained and rinsed
- 1 tablespoon olive oil or ghee
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ¼ teaspoon chili powder optional
- 1 can full-fat coconut milk
- ½ teaspoon maple syrup or brown sugar
- Salt and pepper to taste
- Fresh cilantro for topping
- Toasted coconut flakes or crushed nuts optional
Instructions
- Preheat your oven to 400°F.
- Toss cubed pumpkin with olive oil, a pinch of salt, pepper, and a touch of turmeric.
- Spread out on a baking sheet and roast for about 25 to 30 minutes until tender and golden at the edges.
- While the pumpkin roasts, toss chickpeas with oil, cumin, and chili powder.
- Spread on a baking tray and roast for 20 minutes, shaking halfway through until golden and crisp.
- In a large skillet, heat oil over medium.
- Add onion and sauté until soft and golden.
- Stir in garlic and ginger, cook for a minute.
- Add tomato paste and all the spices.
- Let it cook for another 1–2 minutes until fragrant and rich.
- Pour in coconut milk and maple syrup.
- Stir together and simmer for 8 to 10 minutes until thick and creamy.
- Taste and season with salt and pepper.
- Gently fold roasted pumpkin into the curry sauce.
- Simmer for another 5 to 10 minutes so flavors blend.
- Top with crispy chickpeas, fresh cilantro, and toasted coconut or crushed peanuts if desired.