This Pumpkin Curry is creamy, flavorful, and made with pantry staples like pumpkin and chickpeas. Ready in 30 minutes, it’s the ultimate weeknight dinner.
author’s note
Meet Your New Pumpkin Obsession: Curry!
Every fall, I get a little canned-pumpkin obsessed. My go-tos? Pumpkin Chocolate Chip Cookies, moist Pumpkin Muffins, that reliable Pumpkin Bread, cream-cheese-frosted Pumpkin Bars, and spiced Pumpkin Waffles.
But pumpkin can’t just stay in desserts. When I’m in full pumpkin mode, It is satisfying to taking it savory, like with this canned Pumpkin Curry. Inspired by my family’s favorite Chickpea Curry, I tossed in pumpkin, and voilà: a creamy, spiced dish that hits all the pumpkin cravings while still being filling and wholesome.
Pumpkin Curry Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Coconut oil | Use vegetable or avocado oil |
| Red onion | Yellow onion works too |
| Carrots | Dice small so they cook evenly |
| Garlic & ginger | Try frozen cubes or pastes for ease |
| Full-fat coconut milk | Avoid lite for best flavor |
| Canned pumpkin | Must be pure pumpkin, not pie mix |
| Chickpeas | Lentils or white beans also work |
| Spice blend | Refresh old spices for best results |
| Cilantro & lime | Skip if you’re not a fan |
Quick Tip
Coconut milk got you confused? Look for shelf-stable cans in the international aisle. For expert picks, check out this article. I usually go for Imperial Kitchen®—it’s always reliable.
How To Make Pumpkin Curry (Tips)
- Chop small: Dice carrots and onions tiny so they cook fast. In a hurry? Use a food processor.
- Use fresh spices: Old curry powder or garam masala loses flavor. Fresh makes it pop.
- Keep stirring: Stir often so the spices and veggies don’t burn.
- Taste & adjust: Try it before serving. Add more salt or pepper if needed.
- Extra creamy: Blend 1–2 cups of the curry, then stir back in.
- Control spice: Start with less heat, add more if you want. You can’t take it out once it’s in.
What To Pair With Pumpkin Curry
- Basmati rice: a reliable fluffy base. Bake it in a big batch with the simplest method.
- Naan: Toast it stovetop, microwave with a damp towel, or pop in the toaster.
- Cucumber raita: A cooling yogurt dip that balances the spices.
Storage
This Pumpkin Curry gets even better the next day as the flavors meld, so it’s great for meal prep or leftovers. Store in an airtight container in the fridge, and it should keep well for up to five days.
More Pumpkin Recipes:
Pasta And Pizza
Pumpkin Pasta Recipe
Dinner
Pumpkin Black Bean Soup
