Pumpkin Chickpea Curry

vegan, gluten free, dairy free

One of my new favorite recipes! This dish is so simple to make and full of warm, unique flavors. 

This would be the perfect way to mix up your normal dinner rotation if you’re tired of the same few meals.

I had never made curry before and I never expected it to turn out this delicious on the first try. You pretty much put everything into a pot and stir occasionally, super easy!

You can find curry powder at local grocery stores but if you’re unsure if you’ll enjoy the flavor, you can try and look for seasoning bulk bins. We have one at a grocery nearby and it saves me money as well as allows me to get only the amount of seasoning I need. 

I put this Pumpkin Chickpea Curry over some rice and loved it! You can also enjoy it with cauliflower rice, jasmine rice, or by itself. 

If you’re vegan, vegetarian, or just want to incorporate a few meatless meals into your week, this is a great way to do so!

I hope y’all enjoy this seasonal curry!

serves 3-5


  • 1 can chickeas (garbonzo beans)

  • 1 can full fat coconut milk

  • 1/2 cup pumpkin puree

  • 1/4 cup water

  • 1/2 chopped carrots (~1 large)

  • 1/3 cup chopped onion

  • 1 Tbsp olive oil

  • 1 Tbsp curry powder

  • 1 tsp minced garlic

  • Salt to taste


  1. Add olive oil, carrots, garlic, onion, and sprinkle of salt to medium saucepan and let simmer over medium-high heat for 10 minutes

  2. Remove from heat, add remaining ingredients, stir, and place back onto heat, stirring occasionally. 

  3. Once boiling, lower to simmer and place lid halfway on. Let cook for 50 minutes - 1 hour or until thickened to desired consistency, stirring every 10 minutes or so 

  4. Serve hot and enjoy!


Pumpkin Chickpea Curry

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