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Easy Creamy Thai Pumpkin Curry with Chickpeas

A close-up of a white bowl filled with vibrant orange pumpkin curry featuring chickpeas and topped with fresh cilantro.
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Make this comforting, dairy-free Thai pumpkin curry with chickpeas. It uses simple ingredients and comes together quickly for a satisfying weeknight dinner.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Thai red curry paste (adjust to heat preference)
  • 1 teaspoon ground turmeric
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 (15 ounce) can pumpkin puree (not pie filling)
  • 1 cup vegetable broth
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 tablespoon brown sugar or maple syrup
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup chopped fresh spinach (optional)
  • Fresh cilantro, for garnish
  • Cooked rice or naan, for serving

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
  3. Stir in the Thai red curry paste and turmeric. Cook for 1 minute, stirring constantly, to toast the spices.
  4. Pour in the coconut milk and vegetable broth. Whisk to combine with the spices.
  5. Add the pumpkin puree, brown sugar (or maple syrup), soy sauce (or tamari), salt, and pepper. Stir well until the mixture is smooth and heated through.
  6. Add the rinsed chickpeas to the curry. Reduce the heat to low and let the curry simmer gently for 10 minutes so the flavors combine.
  7. Stir in the fresh spinach, if using, until it wilts into the curry, about 1 minute.
  8. Taste the curry and adjust seasoning if needed. Add more salt or curry paste for flavor depth.
  9. Serve the creamy pumpkin curry hot over cooked rice or with warm naan bread. Garnish with fresh cilantro.

Notes

  • For a richer flavor, use fresh pumpkin cut into cubes instead of puree; roast or steam the cubes until tender before adding them in step 4.
  • If you prefer a thicker consistency, let the curry simmer uncovered for a few extra minutes.
  • This recipe is naturally gluten-free and dairy-free. Use tamari instead of soy sauce for a guaranteed gluten-free dish.

Nutrition

Find it online: https://fooddexterity.com/easy-creamy-thai-pumpkin-curry/