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.

Overhead view of Pumpkin Curry on a bed of rice.
chelsea

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 perfect 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, I love 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.

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Ingredient shot: all the elements to make Pumpkin Curry

Pumpkin Curry Ingredients

IngredientSwap or Tip
Coconut oilUse vegetable or avocado oil
Red onionYellow onion works too
CarrotsDice small so they cook evenly
Garlic & gingerTry frozen cubes or pastes for ease
Full-fat coconut milkAvoid lite for best flavor
Canned pumpkinMust be pure pumpkin, not pie mix
ChickpeasLentils or white beans also work
Spice blendRefresh old spices for best results
Cilantro & limeSkip 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. 

Process shots: Sautee onion and carrot in oil; add ginger; sauté and add seasonings.

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.
Process shots: Saute mixture; add pumpkin, coconut milk, and chickpeas; simmer and mix through the lime and cilantro.

What To Pair With Pumpkin Curry

  • Basmati rice: My favorite 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:

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5 from 1 vote

Pumpkin Curry

By Chelsea Lords
Whip up this easy Pumpkin Curry for a new fall favorite! Creamy, bold, and packed with pantry staples like canned pumpkin and chickpeas, it’ll be your new go-to for quick, hearty comfort food.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings

Video

Equipment

Ingredients

  • 3 tablespoons coconut oil or vegetable oil
  • 1 large red onion diced, 1-1/2 cups
  • 2 large carrots diced, 1 cup
  • 2 tablespoons minced garlic 5 cloves
  • 1 tablespoon minced ginger
  • 1 (13.5-ounce) can coconut milk see note 1
  • 1 (15-ounce) can pumpkin see note 2
  • 2 (15.5-ounce) cans chickpeas drained and rinsed
  • Serving Suggestions see note 3
Seasonings
  • 1 tablespoon yellow curry powder
  • 1-1/2 teaspoon garam masala see note 4
  • 1-1/2 teaspoon paprika
  • 1-1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/8 teaspoon red pepper flakes optional
  • 1-1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions 

  • Heat coconut oil in a large cast-iron pot over medium-high heat. Add onions and carrots. Cook, stirring frequently, until translucent and tender, 8–11 minutes.
  • Stir in garlic and ginger and cook for 1 minute. Add all seasonings, adjusting salt and pepper as desired. Stir and cook for another 1–2 minutes until fragrant.
  • Pour in coconut milk, pumpkin, and chickpeas. Mix well. Bring to a simmer, then cover and reduce heat to low. Let simmer 15–20 minutes, stirring occasionally. It should thicken and be very fragrant.
  • Remove from heat. Taste and adjust seasoning as necessary. Optionally, mix in cilantro and lime juice and serve over rice with warmed naan on the side and a scoop of raita (see note 3).

Recipe Notes

Note 1: Full-fat coconut milk is recommended for rich flavor and creamy texture. It also helps balance the dish’s spiciness. Lite milk won’t thicken the same. 
Note 2: Ensure you’re using canned pumpkin puree, not pumpkin pie filling—which has added sugars and spices.
Note 3: For some serving suggestions, try 1/2 cup finely chopped cilantro, 2 tablespoons lime juice, cooked rice, warmed naan, or raita yogurt sauce! I recommend warming the naan: Char the naan over the stovetop, warm it in the microwave, or toast naan minis. For a charred effect, lightly spray the naan with olive oil and grill on an open flame (medium heat) for about 10–15 seconds on each side.
Optional raita yogurt sauce: For a cooling contrast, try this raita recipe:
  • ½ cup full-fat Greek yogurt
  • ½ cup finely chopped English cucumber (or Persian/salad cucumbers)
  • 2 tablespoons each: fresh cilantro and green onions (or just cilantro)
  • ¼ teaspoon each: ground cumin, ground coriander, fine sea salt
Combine all ingredients in a small bowl and serve with the curry.
Note 4: Garam masala can vary by brand in taste and heat. If you find your curry too sweet, consider adding more garam masala or red pepper flakes. If it’s too spicy, try adding 1 to 1-1/2 teaspoon granulated sugar.
Storage: Store Pumpkin Curry in an airtight container in the fridge for up to five days.

Nutrition

Serving: 1serving | Calories: 482kcal | Carbohydrates: 54g | Protein: 16g | Fat: 25g | Sodium: 40mg | Fiber: 14g | Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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2 Comments

  1. Michelle says:

    5 stars
    What a wonderful taste surprise using canned pumpkin for this curry. It is so tasty and easy to make. I love that I found a meat free recipe that has so much great flavor.

    Reply
    1. Chelsea says:

      I am so happy you loved this Pumpkin Curry, thanks Michelle!

      Reply