Simple Pumpkin Chickpea Curry

This is an autumn take on a similar recipe “Coconut Chickpea Curry“. This makes enough for 2-3 adults for dinner two nights in a row. We made new rice each night, which was a great way to keep your leftovers feeling fresh! Turmeric (used in this recipe) is also an anti-inflammatory- always a nice to have an added benefit to a delicious meal!


  • 2 chopped onions
  • 1 bag of frozen chopped pumpkin (or one pumpkin seeded, skinned and chopped)
  • 2 tbsp sunflower or vegetable oil
  • 2 cans coconut milk
  • 2 cans of chickpeas, rinsed
  • 1 bag/box frozen green peas
  • 2 tbsp turmeric
  • Salt to taste


  1. Saute chopped onions in oil until translucent in a big pot. Add pumpkin and saute for an additional couple of minutes.
  2. Add in coconut milk, turmeric, and salt to onion/pumpkin mix. Stir in chickpeas and green peas. The pot should be full of goodies and just enough liquid mixture to cover everything.
  3. Bring to a boil, then immediately turn heat down to low, and let curry simmer for 1/2-1 hour (depending on how much time you have), stirring occasionally.
  4. Serve warm over a bed of rice!

5 thoughts on “Simple Pumpkin Chickpea Curry

  1. I made this with sweet potatoes instead of pumpkin because that was what I had on hand, and I used veggie broth instead of oil. Otherwise, I made it exactly as you specified and it was delicious!!

  2. Delicious!! I tried and judged it once I had all ingredients together in the pan (because I have no patience)…BUT after allowing it to simmer for 45 minutes….perfection!

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