Pumpkin Red Curry Chickpeas with Vegetables

Fall is just one week away, but I’m already in the mood for cozy, pumpkin-flavored recipes. My Pumpkin Red Curry Chickpeas with Vegetables is a quick and easy dinner or lunch that can even be prepped ahead of time. This plant-based meal is packed with protein, healthy fats, and vegetables. Enjoy for a 30-minute weeknight dinner or separate into containers for easy lunches all week long.

The first official day of autumn isn’t for another week, but I can already feel the crispness in the morning air. I always like to ease my way into posting fall recipes by sharing a savory pumpkin recipe before a sweet one. For some reason, that feels like the right way to do it, so today, I’m sharing the recipe for my Pumpkin Red Curry Chickpeas with Vegetables. This seasonal recipe is super cozy, packed with flavor, and great for dinner or lunch.

Why You’ll Love This Easy Chickpea Recipe

• Uses Pantry Staples – I love it when I can make a recipe using all ingredients that I happen to have on hand already. The canned ingredients and spices are all pantry staples, and you can use a mixture of whatever vegetables you have on hand, fresh or frozen.
• Easy to make – This recipe comes together in (mostly) one pan, and can be whipped up in under 30 minutes. If using fresh vegetables, a little chopping is required, but the rest is extremely easy.
• Packed with flavor – This delicious recipe gets its flavors from the coconut milk, red curry paste, pumpkin puree, maple syrup, and the dry spices. You won’t believe how much flavor this seasonal, plant-based meal has.

Why Your Body Will Love This Plant-Based Dinner Recipe

Chickpeas – Chickpeas contain 12 grams of fiber per cup of cooked beans, and a high-fiber diet is imperative for good digestive health. Beans have a mixture of soluble and insoluble fiber, which significantly benefits the digestive process. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to the bile in the digestive tract, carrying out toxins that would otherwise recirculate throughout the body. Insoluble fiber helps bulk up our stool, ensuring that things run smoothly.

Pumpkin – Pumpkins are packed with essential vitamins and nutrients, making them a great ingredient to add to your diet. Whether you are using fresh or canned, your body will appreciate the benefits. They’re great for supporting immune health due to their high concentration of both Vitamin A and C. Pumpkin is low in calories and high in fiber, making it ideal for digestion and maintaining a healthy weight.

Pumpkin Red Curry Chickpea Recipe Ingredients

• Chickpeas – I used two cans of chickpeas for this recipe, but three cans can also be added if you want even more protein. You can also use home-cooked chickpeas, white beans or even tofu if you prefer.
• Coconut Milk – I like to use full-fat coconut milk for this recipe, but lite coconut milk also works. You want to ensure you get the canned coconut milk, usually found in the Asian section at the grocery store. You can substitute heavy cream for the coconut milk if you like.
• Red Curry Paste – I typically use the Thai Kitchen brand of red curry paste (pictured above) because it’s readily available and I enjoy its flavors. There are other brands of red curry paste, though, or you can make your own from scratch.
• Pumpkin Puree – I used one cup of canned pure pumpkin puree in this curry recipe.  Pureed sweet potato can also be substituted.
• Maple Syrup – I like to add one tablespoon of pure maple syrup for extra sweetness.  Pumpkin puree isn’t very sweet by itself, so the maple syrup helps add some sweetness that enhances the flavor of the cinnamon and other spices.
• Spices – The red curry paste does pack a lot of flavor into this recipe, but I also like to add in a few extra dried spices.  I usually use cumin, cinnamon, ginger, nutmeg, and cloves.
• Vegetables – I suggest using 3-4 cups of your favorite diced veggies for this recipe. I used a mixture of red bell pepper, zucchini, yellow squash, onion, and garlic. Frozen vegetables will also work.

How To Make Pumpkin Red Curry with Chickpeas and Vegetables

1. To a medium-sized mixing bowl, add all of the pumpkin red curry sauce ingredients.  Use a large whisk to mix until creamy and combined. Set the sauce aside.
2. Heat a large saute pan over medium heat and add the olive oil, chopped vegetables, and salt. Mix and cook vegetables until softened and beginning to brown, 7-8 minutes. Add the minced garlic and cook for another 2-3 minutes.
3. Add in the chickpeas and then pour the sauce over.  Mix veggies, chickpeas, and sauce well until thoroughly combined. Allow the sauce to come to a simmer and cook everything together for about 5 minutes, stirring occasionally.  Serve pumpkin red curry with chickpeas and vegetables over rice or your grain of choice.

Recipe Frequently Asked Questions

• This recipe is gluten-free.
• This recipe is vegan.
• You can make this recipe coconut-free by substituting the coconut milk for heavy cream.
• Is this recipe spicy? No, it has a bit of heat, but it’s definitely not spicy. If you want it to be spicy, you can add extra chili paste or something similar.
• How should these pumpkin red curry chickpeas be served? I like to serve these flavorful chickpeas with white rice, but any grain will do.  You can also use cauliflower rice.
• Is this recipe freezer-friendly? Yes, I recommend allowing the chickpeas and veggies to cool completely before packing them in an airtight, freezer-friendly container. Freeze for up to 3 months.  
• How long do leftovers last? If stored in an airtight container, leftovers should last about 4-5 days.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!

Looking For More Easy Vegetarian Chickpea Recipes?

Creamy Pinto Bean Pumpkin Soup

Vegetarian Pumpkin Sloppy Joes

Vegetarian Pumpkin Chili with Black Beans

Pumpkin and Black Bean Tacos

Vegan One Pot Pumpkin Curry

Pumpkin Red Curry Chickpeas with Vegetables

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• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4
• Diet: Vegan

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Description

Fall is just one week away, but I’m already in the mood for cozy, pumpkin flavored, recipes. My Pumpkin Red Curry Chickpeas with Vegetables is a quick and easy dinner, or lunch, that can even be prepped ahead of time. This plant based meal is packed with protein, healthy fats and vegetables. Enjoy for a 30 minute weeknight dinner or separate into containers for easy lunches all week long.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 3-4 cups chopped vegetables (I used a mixture of zucchini, yellow squash, red bell pepper and onion but you can use whatever you have on hand)
• 2-3 cloves garlic minced
• 1/2 teaspoon salt
• 2 (15 oz) cans chickpeas, drained and rinsed
• Rice for serving, if desired

Pumpkin Red Curry Sauce

• 1 (14 oz) can coconut milk, full fat or lite
• 1 cup pumpkin puree
• 1/4 cup red curry paste, such Thai Kitchen brand
• 1 tablespoon pure maple syrup
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon cumin
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground ginger
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt, or more if needed
• 1/2 teaspoon black pepper

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Instructions

1. To a medium sized mixing bowl, add all of the pumpkin red curry sauce ingredients.  Use a large whisk to mix until creamy and combined.  Set sauce aside.
2. Heat a large saute pan over medium heat and add the olive oil, chopped vegetables and salt.  Mix together and cook vegetables until softened and beginning to brown, 7-8 minutes.  Add the minced garlic and cook for another 2-3 minutes.
3. Add in the chickpeas and then pour the sauce over.  Mix veggies, chickpeas and sauce together well until fully combined.  Allow sauce to come to a simmer and cook everything together for about 5 minutes, stirring occasionally.  Serve pumpkin red curry with chickpeas and vegetables over rice, or grain of choice.

Notes

Store leftovers in the refrigerator, in an air-tight container, for 4-5 days.  Re-heat in the oven or on the stovetop.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dinner, Vegetarian
• Method: Stovetop
• Cuisine: American