Warm, richly spiced, and built for a satisfying meal, Pumpkin Chickpea Curry is a vegan, vegetarian Indian main course made with oil, paprika, and ground coriander in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Yield: 4
- Category: Main Course
- Cuisine: Indian
Ingredients
- 2 tsp oil
- 1 tsp paprika (or use 3/4 tsp smoked paprika, and 1/4 tsp cayenne)
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 to 1 tsp curry powder (or use garam masala or Berbere or Jamaican curry powder)
- 1/4 cup finely chopped onion
- 3 cloves garlic (minced.)
- 1 tsp minced ginger
- 1/2 cup pumpkin puree (or squash mash)
- 1 1/2 cup oat milk (or other thick non dairy milk such as coconut milk, or cashew milk)
- 15 oz canned chickpeas (drained)
- 1/2 red bell pepper (thinly sliced)
- 1/2 cup other veggies such as butternut squash, (sweet potato, green beans, etc)
- 1/2 cup thinly sliced mushrooms (or veggies of choice)
- 3/4 tsp salt
- 1/2 cup packed chopped spinach.
- lemon juice and pepper flakes for garnish
Method
- Plate a skillet over medium heat, add the oil.
- Add the paprika, coriander, cumin, curry powder, and mix well. Cook the spices until they get fragrant and bubbly.
- Add in the onion, garlic, and ginger until the onion starts to turn translucent.
- Add in the pumpkin puree and mix in, add in the non dairy milk, and mix in, add the chickpeas, bell peppers, mushrooms, veggies, salt, and mix in.
- Cover and cook for 10-12 minutes, or until the veggies are tender to preference. Fold in the spinach and take off heat.
- Add a good dash of lime juice, and some pepper flakes for garnish, and serve with rice, or other cooked grains.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
