I’m back again with another glorious recipe for #AKPumpkinWeek!
Yes, we’re going savory again and I’m not mad about it. I hope you aren’t either. This year I told myself that I wanted to incorporate more savory recipes into Ambitious Kitchen — you know delicious weeknight dinners you can always depend on to make you feel creative, healthy and satisfied.
So here we are with a beautiful chickpea vegan yellow pumpkin curry. My oh my is it GOOD. No wait, not just good, it’s DAMN good. FANTASTIC. CREAMY. COMFORTING. FULL OF UMAMI FLAVORS. EPIC. A MUST MAKE.
You get the point, right?
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Ingredients in this pumpkin curry recipe
I was so thrilled when I first developed this vegan pumpkin curry recipe because of how nourishing it was. It’s full of anti-inflammatory ingredients, fiber, plant-based protein and just so happens to be both vegan and gluten free. Here’s what you need to make it:
- Fresh cubed pumpkin: instead of pumpkin puree in the curry we’re using fresh pumpkin! If you’ve never cooked a real pumpkin before, I suggest giving it a try. Check out my how to cook and dice a pumpkin tutorial here.
- Chickpeas: Always a favorite legume of mine because of their delicious flavor and ability to add plant based protein to any dish.
- Lots of veggies: Not only does this recipe involve pumpkin, but also cauliflower, carrots, red bell pepper, green onion and peas. So yes, it’s time to #eatyourveggies.
- Light coconut milk: I like using a light canned coconut milk in this dish because it’s not as rich as regular full fat coconut milk. There’s still a lot of coconut flavor though.
- Vegetarian broth: a little bit of vegetable broth adds the right amount of liquid to this curry recipe.
- Soy sauce: I recommend a low sodium soy sauce and be sure it’s gluten free if you want to keep this recipe gluten free. You can also use coconut aminos.
- Peanut butter: To bring the dish together, you must add a little peanut butter. It gives the recipe a unique umami flavor that helps to bring everything together. If you’re not into peanut butter, try cashew butter or even tahini.
- The anti-inflammatory trio: aka fresh garlic, ginger and turmeric. Not only do these three bring flavor to the dish but also help to boost your immune system with health benefits. Ginger is great for your digestive system, garlic helps fight bacteria, and turmeric provides an anti-inflammatory boost. I’m in loveeeee.
- Cozy spices: you’ll also be using yellow curry powder and a pinch of cayenne pepper. I like to use curry powder instead of yellow curry paste for ease.
- Brown rice: we’re serving this delicious curry with a fragrant coconut brown rice.
What kind of pumpkin should you use for pumpkin curry?
I love to use pie pumpkins or a sugar pumpkin. No, you don’t cook the pumpkins you decorate for Halloween! Look for a brighter orange pumpkin that’s about 3-6 pounds — that’s when the flesh is the best for cooking. Really, any winter squash will work in this yellow curry recipe.
Can’t find the perfect pumpkin?
Feel free to use cubed sweet potato instead! You’ll add either to the recipe in the same way.
How to make yellow pumpkin curry
- Make the brown rice. Add your brown rice to a pan along with 1 teaspoon of coconut oil. Toast it over medium heat for 1 minute until fragrant. Next add 2 1/4 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes. After 45 minutes, remove the pan from the heat and allow it to sit in the pot with the lid on for 10 minutes so that the rice gets nice and fluffy.
- Cook the veggies. Cook the ginger and garlic in a large pot with coconut oil for about 30 seconds, then add in all of your veggies except the bell pepper. Saute for about 5 minutes until cauliflower and pumpkin begin to get tender.
- Add spices & broth. Next, add our spices and spices for 30 seconds before stirring in coconut milk, broth, peanut butter, soy sauce, salt and pepper. Allow to cook 5 minutes more, then stir in bell pepper and chickpeas and simmer over medium-low heat for 10 minutes.
- Don’t forget the greens! Before serving, stir in frozen peas and simmer for an additional minute. Taste, and adjust seasonings as necessary.
- Garnish & serve. Pour the curry into bowls or divide it into meal prep containers. Garnish with cilantro (or Thai basil if you’re feelin’ fancy) and chopped peanuts and serve with your rice!
What to serve with vegan pumpkin curry
This incredible yellow chickpea pumpkin curry recipe includes a fabulous coconut brown rice to pair with the curry, but you could always enjoy it with:
- Fluffy quinoa
- Cauliflower rice
- Or a side of naan to soak up all of that delicious yellow pumpkin curry sauce!
How to store & freeze pumpkin curry
- In the fridge: store this yellow pumpkin curry in the refrigerator for up to 4 days in an airtight container.
- In the freezer: Be sure to not overcook the vegetables. Let the curry cool completely before transferring it to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the pumpkin curry with rice. To reheat it, simply thaw the chickpea pumpkin curry in the refrigerator. While the curry is thawing, feel free to make rice, cauliflower rice or quinoa to serve with it. Reheat on the stovetop or in the microwave for 2 minutes until heated through.
More cozy recipes you’ll love
- Slow Cooker Black Bean Quinoa Pumpkin Chicken Chili
- Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce
- Healing Lemongrass Chickpea Thai Green Curry with Toasted Coconut Brown Rice
- Curry Roasted Cauliflower Sweet Potato Salad (whole30, vegan & gluten free)
- Thai Peanut Coconut Cauliflower Chickpea Curry
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I hope you love this nourishing and easy yellow chickpea pumpkin curry recipe. If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Nourishing Yellow Chickpea Pumpkin Curry with Coconut Brown Rice
Ingredients
- For the brown rice:
- 1 teaspoon coconut oil
- 1 cup uncooked brown rice
- 2 ¼ cups water
- For the curry:
- ½ tablespoon coconut oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 bunch green onions, diced
- 1 large carrot, thinly sliced
- 2 cups cubed fresh pumpkin
- 1 small head cauliflower, broken into florets (3-4 cups)
- 1 tablespoon yellow curry powder
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper, plus more if you like it a little spicy
- 1 (15 ounce) can lite coconut milk
- 1 cup vegetarian broth
- 2 tablespoons natural creamy peanut butter
- 1 tablespoon gluten-free soy sauce or coconut aminos
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 red bell pepper, julienned
- 1 (15 ounce) can chickpeas, rinsed and drained
- ½ cup frozen peas
- To garnish: cilantro and chopped peanuts
Instructions
- To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Toast rice over medium heat for 1 minute until fragrant. Next and 2 1/4 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes. After 45 minutes, remove pan from heat and allow rice to sit in pot with lid on for 10 minutes.
- Place a large pot over medium high heat. Add in coconut oil, garlic and ginger and cook for 30 seconds, then add in green onion, carrot, cauliflower florets and cubed pumpkin. Saute for about 5 minutes until cauliflower and pumpkin begin to soften a bit.
- Next, add in curry powder, turmeric and cayenne; cook spices for 30 seconds before adding in coconut milk, broth, peanut butter, soy sauce/coconut aminos and salt and pepper; stir well to combine. Allow to cook 5 minutes more, then stir in bell pepper and chickpeas; simmer over medium-low heat for 10 minutes.
- Before serving, stir in frozen peas and simmer an additional minute, then taste, and adjust seasonings as necessary.
- Pour into bowls or divide into meal prep containers. Garnish with cilantro and chopped peanuts.
Recipe Notes
Nutrition
88 comments
Could I use canned pumpkin to save time?
Could I use canned pumpkin to save time?
The pumpkin is actually cubed in this recipe, so I’d suggest pre-cubed butternut squash or pumpkin if you can find it.
This recipe looks so delicious & comforting! Mmmm!
It is! Perfect for fall <3
This sounds so tasty!! Paired with the coconut brown rice too!
So cozy and flavorful! The coconut brown rice is a game changer.
This sounds so tasty!! Paired with the coconut brown rice too!
So cozy and flavorful! The coconut brown rice is a game changer.
Did you take the red bell pepper out of the recipe or am I just missing it?
I see it now whoops! 🙂
This looks so good…one question, however. How noticeable is the peanut butter? It seems like it would be subtle given the other flavors?
It’s very subtle – just adds a delicious, savory/umami flavor to the curry!
I just made this curry tonight and it is seriously the BEST curry I have made. I used butternut squash instead of pumpkin (already cubed from trader joes!) and the sweetness of the root veggies adds so much to the spice of the curry! The coconut rice was also an amazing touch and I used crunchy almond butter instead of PB for a more mealy taste and thick texture. Thank you so much for sharing all these pumpkin things! I am about basic as it gets when it comes to pumpkin but these recipes are more my alternative style! 5 stars for sure 🙂
So happy to hear that Miranda! This one’s perfect for the pre-cubed butternut squash. Glad you’re loving all of the pumpkin recipes 🙂
Would you be able to make this in a crock pot or would it make the vegetables mushy?
I’m planning on trying this in a slow cooker later this week, I’ll report back!
It worked just fine! I cooked on low 8 hours…veggies were a little mushy, especially the pepper, but it tasted great! if you could shorten the cook time or put the peppers in at the end, it would be perfect! I also did cook the rice separately to avoid overcooking.
I think it would be okay on high for 2-3 hours or on low for 5-6 hours.
first time cooking curry thanks to you! it was delicious and easy to make…
Amazing! So happy to hear that 🙂
I’m about to make this now, and I wasn’t sure if I should roast the cubed pumpkin before adding to the pot?
Love your recipes by the way!!
Nope it will cook in the pot!
I’m about to make this now, and I wasn’t sure if I should roast the cubed pumpkin before adding to the pot?
Love your recipes by the way!!
Nope it will cook in the pot!
Made this last week and it was SO GOOD. I used delicata squash and it was perfect!!! Thanks!!!
Amazing! Happy to hear that!
Another delicious savory recipe, Monique! There is a lot of chopping, but it’s all worth it. This is great! I’m wondering though – what yellow curry powder do you use? I can’t find one, and have been using an Indian curry seasoning that has turmeric, coriander, cumin, lemon peel, black pepper, cardamom, cinnamon, garlic and cayenne.
Glad you liked it Connie! I use McCormick yellow curry powder here.
Thanks, Monique.
I’m alllergic to nuts/peanuts… to substitute with tahini, would you still suggest 2 tablespoons?
Yes that will work well!
I’m alllergic to nuts/peanuts… to substitute with tahini, would you still suggest 2 tablespoons?
Yes that will work well!
I made this for my family last night and we all loved it! A very warming curry with lots of nutritious vegetables…it went down a treat! Thank you for this fabulous recipe!
Amazing! I’m so glad you guys loved it.
I made this for my family last night and we all loved it! A very warming curry with lots of nutritious vegetables…it went down a treat! Thank you for this fabulous recipe!
Amazing! I’m so glad you guys loved it.
Absolutely delicious!! Thank you for the recipe.
You bet! Glad you enjoyed.
Made this earlier today with butternut squash, and it was delicious! Thank you for the recipe; I’ll definitely be making it again! 🙂
Love it! So glad you enjoyed.
Just made it tonight. Turned out amazing! Thank you for a healthy but savory recipe 😊
Glad you enjoyed it! Perfect for dinner.
Is this the same recipe that’s on my fitness pal but with cauliflower instead of pumpkin? https://blog.myfitnesspal.com/watch/yellow-chickpea-curry-with-coconut-brown-rice/
Yes it is but minus the pumpkin. I just made it tonight and was looking up the recipe for nutritional tracking and the recipe matches up exactly.
I shared the recipe with MFP and added pumpkin for a fun fall twist here 🙂
Is this the same recipe that’s on my fitness pal but with cauliflower instead of pumpkin? https://blog.myfitnesspal.com/watch/yellow-chickpea-curry-with-coconut-brown-rice/
Yes it is but minus the pumpkin. I just made it tonight and was looking up the recipe for nutritional tracking and the recipe matches up exactly.
I shared the recipe with MFP and added pumpkin for a fun fall twist here 🙂
Hi! Just ran out of coconut milk. Can I use yogurt instead?
Hi Angela! I would not recommend it. Coconut milk has slightly sweet flavor and a creamy texture.
Do you happen to have the nutritional information minus the brown rice? I’d like to put this on cauliflower rice instead, but need to know the nutritional info. Thanks!
I don’t have it on-hand but feel free to subtract the nutrition info from 1 cup of brown rice from the total and you should be good to go 🙂
I just finished making this recipe, and it is so good! I made the rice in the instant pot, but the coconut oil and toasting made a huge difference. I also used full fat coconut milk instead of lite, and used frozen cauliflower. I cooked it down so that everything was a little more incorporated, and added pepitas as a topping. Thanks for the great recipe!
Perfect! So glad you enjoyed!
We chose this recipe for our vegetarian Thanksgiving meal and were so very glad we did! It was fun to put together and the flavors were exquisite! We added chutney to the toppings and would use part coconut milk mixed with water to cook the rice in. This will be our traditional Thanksgiving meal. Thank you!
Delicious! What a great plant-based dinner for Thanksgiving 🙂
This was a great meal. I ended up using a large sweet potato to replace the pumpkin and it turned out well. Thanks for the inspiration to make new things!
Perfect! Love sweet potato in this. So glad you’re finding recipes here that you love!
This is AMAZING!!! I added some lentils to thicken the sauce. Hands down I will make this again and share it with company. Love love love.
Perfect! Love that idea 🙂
soooo good. I’ll definitely be making this again this winter and doubling it! Spicy, comforting and SO MANY VEGGIES. I doubted that the carrots and squash would get soft in the amount of time Monique suggested – but they did! Trust Monique – don’t overcook! I used butternut squash instead of pumpkin because i’ve had one on the counter for about a month waiting to be used.
Such a great dinner! Great idea to use butternut squash, too – yum!
Perfect fall meal! I didn’t have all of the ingredients so I used sweet potatoes instead of squash and only had frozen cauliflower it was still delicious!
This Chickpea Pumpkin Curry is maybe my favorite Curry recipe yet. This is my second or 3rd year making it and I’ll make it a couple of times during the pumpkin season. I love the coconut sauce (amino) + almond butter (peanut) combo used in this recipe. It really ads an amazing unique flavor to this curry and I use this combo in other recipes as well. I may add other vegetables into the curry if I have them on hand. I do make my own broth and puree fresh pumpkin as I like everything fresh. I,m serving it over an Indian spice brown basmati rice this year. I Highly recommended this Pumpkin Curry recipe to you to make and It’s definitely a keeper. Healthy and delicious!
Janet
Amazing! And yes this one’s great for adding veggies you have on-hand. So glad you enjoyed!
Yummy! Yummy! Yummy!
So glad you enjoyed!
I’ve made this recipe a couple times and end up modifying it somewhat every time, and always wind up pretty happy with it. My best tip is to half or quarter the amount of broth and add it when adding the cauliflower. The recipe as written has you leave the garlic and ginger to sauté without added liquid for so long you’ll burn it. Also, you don’t really need broth, other than to avoid burning the garlic – it gets too watery as written and you’ll overcook the veggies trying to reduce it.
Hmmm I haven’t had the issue of watery or overcooked veggies but I’m glad the modifications work out well!
Nice and smooth. I used sweet potato and edamame instead of pumpkin and peas.
Perfect! Glad you enjoyed 🙂
Was not expecting to love this as much as I did. Veggie packed, but hits like comfort food. So yummy!
I have made A LOT of curry recipes and I think this one is my favorite! So easy and flavorful – and love that it’s packed with veggies. Will definitely be part of our regular menu rotation 🙂
I used up some butternut squash in this recipe and was amazed by how good it is! So nutritious and filling, I wish all the curries were this delicious, good thing this makes a huge batch I can enjoy it for days!
Love this recipe!! worth the effort that it takes to cut and cube a pumpkin!
Yay! I am glad this recipe turned out great for you 🙂
If I wanted to use canned pumpkin, how many cans?
My family and I love this recipe. It’s cosy, full of flavour, nourrishing and healthy. We will use a little less onion next time, but that’s only a matter of taste, of course.
Excellent! So glad this recipe is a hit for you and your family!
I made this and wowed both the vegetarian & omnivores – many requests to make it again. ❤️❤️❤️
Love this Pumpkin Curry recipe it’s so delicious and. special,, filled with healthy foods and especially the pumpkin that is a powerful immune boosting ingredient. The sauce is to die for, absolutely delicious. I love the combination of coconut aminos or sauce and almond butter (instead of peanut butter). Can,t say enough about the sauce! This Pumpkin Curry is a keeper.. I make it every year several times.You have to try it and you’ll never get bored with it, it’s that good. Janet
So happy to hear that, Janet!
I,ve made this Nourishing Yellow Chickpea Pumpkin Curry with Coconut Brown Rice recipe several times. It’s absolutely one of my favorite recipes and a keeper. I love it because there really is so much to love about it like it being filled with flavorful foods like the, pumpkin sauce, delicious and to die for, Made with a new favorite combo of coconut sauce (aminos) and almond butter. Plus 2 whole cups of pumpkin, tons of vegetables, coconut milk, broth and added flavors from spices like turmeric, curry and ginger .I add 2 cans of chickpeas for protein and I make extra sauce because it’s so good and I like to spread it around and yes serve it over brown coconut rice or favorite noodles.
So happy to hear that!!