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Nourishing Yellow Chickpea Pumpkin Curry with Coconut Brown Rice

Nourishing yellow chickpea pumpkin curry simmered in cozy spices and served with fragrant coconut brown rice. This vegan curry recipe is packed with plant based protein and perfect for meal prep!

Prep Time
15 mins
Cook Time
1 hour
Total Time
1 hour 15 mins

pumpkin curry with rice in a bowl with text overlay

I’m back again with another glorious recipe for #AKPumpkinWeek!

Yes, we’re going savory again and I’m not mad about it. I hope you aren’t either. This year I told myself that I wanted to incorporate more savory recipes into Ambitious Kitchen — you know delicious weeknight dinners you can always depend on to make you feel creative, healthy and satisfied.

pumpkin curry with rice and cilantro in a bowl with a spoon

So here we are with a beautiful chickpea pumpkin curry. My oh my is it GOOD. No wait, not just good, it’s DAMN good. FANTASTIC. CREAMY. COMFORTING. FULL OF UMAMI FLAVORS. EPIC. A MUST MAKE.

You get the point, right?

pumpkin curry with rice and cilantro in a bowl

I was so thrilled when I first developed this recipe because of how nourishing it was. It’s full of anti-inflammatory ingredients, fiber, plant-based protein and just so happens to be both vegan and gluten free.

pumpkin curry with rice in a bowl next to a fork

So let’s talk main ingredients:

Fresh cubed pumpkin: If you’ve never cooked a real pumpkin before, I suggest giving it a try. (And no, you don’t cook the pumpkins you decorate for Halloween!) I love to use pie pumpkins or a sugar pumpkin, but really, any winter squash will work. Check out my how to cook and dice a pumpkin tutorial here. Of course, if you can’t find a pumpkin, you can always use butternut squash.

Chickpeas: Always a favorite legume of mine because of their delicious flavor and ability to add plant based protein to any dish.

Lots of veggies: Not only does this recipe involve pumpkin, but also cauliflower, carrots, red bell pepper, green onion and peas. So yes, it’s time to #eatyourveggies.

Light coconut milk: I like using a light canned coconut milk in this dish because it’s not as rich as regular full fat coconut milk. There’s still a lot of coconut flavor though.

Peanut Butter: To bring the dish together, you must add a little peanut butter. It gives the recipe a unique umami flavor that helps to bring everything together. If you’re not into peanut butter, try cashew butter or even tahini.

The anti-inflammatory trio aka garlic, ginger and turmeric: Not only do these three bring flavor to the dish but also help to boost your immune system with health benefits. Ginger is great for your digestive system, garlic helps fight bacteria, and turmeric provides an anti-inflammatory boost. I’m in loveeeee.

pumpkin curry in a bowl with rice

This recipe includes a fabulous coconut brown rice to pair with the curry, but you could always enjoy it with quinoa or on it’s own. You’ll get a big serving of cozy comfort food that’s delicious and great for cold season! I hope you love this recipe as much as I enjoyed it. xoxo!

See how to make the pumpkin curry:

If you like this recipe, you might also like:

Slow Cooker Black Bean Quinoa Pumpkin Chicken Chili

Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

Healing Lemongrass Chickpea Thai Green Curry with Toasted Coconut Brown Rice

Curry Roasted Cauliflower Sweet Potato Salad (whole30, vegan & gluten free)

Thai Peanut Coconut Cauliflower Chickpea Curry

Nourishing Yellow Pumpkin Chickpea Curry with Coconut Brown Rice

5 from 7 votes
Course Dinner, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serves 4
Nourishing yellow chickpea pumpkin curry simmered in cozy spices and served with fragrant coconut brown rice. This vegan curry recipe is packed with protein and perfect for meal prep!

Ingredients

  • For the brown rice:
  • 1 teaspoon coconut oil
  • 1 cup uncooked brown rice
  • 2 ¼ cups water
  • For the curry:
  • ½ tablespoon coconut oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 bunch green onions, diced
  • 1 large carrot, thinly sliced
  • 2 cups cubed fresh pumpkin or butternut squash
  • 1 small head cauliflower, broken into florets (3-4 cups)
  • 1 tablespoon yellow curry powder
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper, plus more if you like it a little spicy
  • 1 (15 ounce) can lite coconut milk
  • 1 cup vegetarian broth
  • 2 tablespoons natural creamy peanut butter
  • 1 tablespoon gluten-free soy sauce or coconut aminos
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 1 red bell pepper, julienned
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • ½ cup frozen peas
  • To garnish: cilantro and chopped peanuts

Instructions

  1. To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Toast rice over medium heat for 1 minute until fragrant. Next and 2 1/4 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes. After 45 minutes, remove pan from heat and allow rice to sit in pot with lid on for 10 minutes.
  2. Place a large pot over medium high heat. Add in coconut oil, garlic and ginger and cook for 30 seconds, then add in green onion, carrot, cauliflower florets and cubed pumpkin. Saute for about 5 minutes until cauliflower and pumpkin begin to soften a bit.
  3. Next, add in curry powder, turmeric and cayenne; cook spices for 30 seconds before adding in coconut milk, broth, peanut butter, soy sauce/coconut aminos and salt and pepper; stir well to combine. Allow to cook 5 minutes more, then stir in bell pepper and chickpeas; simmer over medium-low heat for 10 minutes.
  4. Before serving, stir in frozen peas and simmer an additional minute, then taste, and adjust seasonings as necessary.
  5. Pour into bowls or divide into meal prep containers. Garnish with cilantro and chopped peanuts.
Nutrition
Servings: 4
Serving size: 1
Calories: 491kcal
Fat: 16g
Saturated fat: 8.2g
Carbohydrates: 79.2g
Fiber: 16.3g
Sugar: 7.8g
Protein: 14.9g

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