(MEATLESS MONDAYS/VEGAN RECIPES) Pumpkin and curries go together like peas and carrots. Fall may be over, but it’s never too late for a creamy, pumpkin-spiced curry. This chickpea pumpkin coconut curry is perfect for a chilly, cozy winter night.

Not only is this dish simple and delicious, but it’s jam-packed with vitamin A, which is especially important for good eyesight.

There’s also countless options for the curry base: rice, cauliflower rice, quinoa, farro, etc. But it’s so tasty, you could always it eat it plain, too! As always, happy eating! — Global Animal

Chickpea Pumpkin Coconut Curry. Photo Credit: Emilie Eats

Chickpea Pumpkin Coconut Curry

Yield: 4-6 servings


  • Oil for cooking
  • 1 yellow onion, roughly chopped
  • 2 garlic cloves, minced (1 teaspoon)
  • 1 cup carrots, chopped
  • 1 cup tomatoes, chopped
  • 1 15-ounce can pumpkin puree
  • 1 1/2 cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1 13.5-ounce can coconut milk (light or full-fat will work)
  • 1 cup water
  • 1/2 lime


  1. In a large pot or wok, heat 1 tablespoon oil over medium heat.
  2. Once hot, add the onion. Cook for 3-5 minutes, until onion begins to soften. Add garlic and cook for 1 more minute.
  3. Add the carrots and tomatoes; stir to combine. Add more oil to the pan if necessary. Partially cover the pot; cook for 5-8 minutes, until carrots become slightly tender.
  4. Add the pumpkin, chickpeas, curry powder, ginger, salt, pepper, turmeric, cinnamon, and cayenne pepper. Stir until fully combined.
  5. Pour the coconut milk and water into the pot; mix well.
  6. Bring to a boil, then turn the heat down to let it simmer for 15-20 minutes, until the carrots are fully tender.
  7. Serve over rice, quinoa, buckwheat, or other grain alternative; squeeze a wedge of lime over each serving.

More Emilie Eats: https://www.emilieeats.com/chickpea-pumpkin-coconut-curry-vegan/

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