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Creamy Pumpkin and Chickpea Curry

This easy pumpkin curry is a cozy, comforting meal that comes together quickly using simple pantry staples.

By Daily Recipes Book· 🌍 Global· July 20, 2026
Creamy Pumpkin and Chickpea Curry
dailyrecipesbook.com
Prep
10 minutes
Cook
20 minutes
Total
30 minutes
Serves
4

When you want something warm and filling without spending all night in the kitchen, this pumpkin curry is the perfect answer. It uses canned pumpkin to create a thick, velvety sauce that pairs beautifully with hearty chickpeas and fragrant spices.

Most people love this recipe because it is so flexible. If you like a bit of heat, feel free to add an extra pinch of cayenne or red pepper flakes while you are sautéing your onions.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 can (15 ounces) pumpkin puree
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (14 ounces) coconut milk
  • 1 teaspoon salt
  • 2 cups fresh spinach
  • Cooked basmati rice for serving

Instructions

  1. 1

    Heat the olive oil in a large skillet or pot over medium heat.

  2. 2

    Add the onion and cook until it is soft and translucent, then stir in the garlic and curry powder for about one minute until fragrant.

  3. 3

    Pour in the pumpkin puree, chickpeas, coconut milk, and salt.

  4. 4

    Stir everything well and let it simmer gently for 10 minutes to allow the flavors to blend.

  5. 5

    Fold in the fresh spinach and cook just until the leaves have wilted.

  6. 6

    Serve your curry warm over a bed of fluffy basmati rice.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to three days. This curry actually tastes even better the next day after the spices have settled. Serve it with a side of warm naan bread for dipping.

#Vegan#Vegetarian#Healthy#Quick Dinner#Gluten Free

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