Pumpkin & Chickpea Curry Recipe

Name: Pumpkin & Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons ghee or 4 tablespoons canola oil; 6 garlic cloves, finely chopped; 2 medium carrots, peeled & finely chopped; 2 stalks celery, finely chopped; 2 inches ginger, peeled and finely chopped; 1 onion, finely chopped; 1 tomatoes, cored and finely chopped; 2 bay leaves; 1 ½ teaspoons ground coriander; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1 teaspoon garam masala; 1 teaspoon cayenne pepper; ½ teaspoon ground turmeric; 2 (15 ounce) cans chickpeas, drained; 1 (29 ounce) can pumpkin puree; 6 cups vegetable stock; 1 potato, peeled & diced; 1 head cauliflower, broken into medium-size florets; ¼ cup Greek yogurt or ¼ cup heavy cream; 1 lime, juice of; ⅓ cup cilantro, roughly chopped; ⅓ cup cashews, toasted and chopped; kosher salt & freshly ground black pepper, to taste

Servings: persons

4 tablespoons ghee or 4 tablespoons canola oil
6 garlic cloves, finely chopped
2 medium carrots, peeled & finely chopped
2 stalks celery, finely chopped
2 inches ginger, peeled and finely chopped
1 onion, finely chopped
1 tomatoes, cored and finely chopped
2 bay leaves
1 ½ teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon cayenne pepper
½ teaspoon ground turmeric
2 (15 ounce) cans chickpeas, drained
1 (29 ounce) can pumpkin puree
6 cups vegetable stock
1 potato, peeled & diced
1 head cauliflower, broken into medium-size florets
¼ cup Greek yogurt or ¼ cup heavy cream
1 lime, juice of
⅓ cup cilantro, roughly chopped
⅓ cup cashews, toasted and chopped
kosher salt & freshly ground black pepper, to taste

1
Heat ghee/oil in an 8 quart saucepan over medium high heat.
2
Add garlic, carrot, celery, ginger and onion and cook until soft and golden, about 15 minutes.
3
Add tomato, bay leaves, coriander, cinnamon, cumin, garam masala, cayenne and turmeric and cook until fragrant, about 2 minutes.
4
Add chickpeas, pumpkin and stock and bring to a boil.
5
Reduce heat to medium, add potato and cauliflower, cover and cook until vegetables are tender, about 1 hour.
6
Remove bay leaves.
7
Stir in yogurt/cream, juice and season with salt and pepper (temper the yogurt wth a bit of the hot sauce so it does not curdle when you add it).
8
Serve garnished with chopped cilantro and cashews.

645

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 4 tablespoons ghee or 4 tablespoons canola oil, 6 garlic cloves, finely chopped, 2 medium carrots, peeled & finely chopped, 2 stalks celery, finely chopped, and more.

Yes, Pumpkin & Chickpea Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin & Chickpea Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions