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 pumpkin 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

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.

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 with a spoon

Ingredients in this pumpkin curry recipe

I was so thrilled when I first developed this chickpea pumpkin curry 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. Here’s what you need to make it:

  • Fresh cubed pumpkin: If you’ve never cooked a real pumpkin before, I suggest giving it a try. 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.
  • Vegetarian broth: a little bit of vegetarian broth adds the right amount of liquid to this curry recipe.
  • Soy sauce: I recommend a low sodium soy sauce and be sure it’s gluten free if you want to keep this recipe gluten free. You can also use coconut aminos.
  • 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 fresh 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.
  • Cozy spices: you’ll also be using yellow curry powder and a pinch of cayenne pepper.
  • Brown rice: we’re serving this delicious curry with a fragrant coconut brown rice.

yellow pumpkin curry with rice and cilantro in a bowl

What kind of pumpkin should you use for pumpkin curry?

I love to use pie pumpkins or a sugar pumpkin. No, you don’t cook the pumpkins you decorate for Halloween! Look for a brighter orange pumpkin that’s about 3-6 pounds — that’s when the flesh is the best for cooking. Really, any winter squash will work in this yellow curry recipe.

yellow pumpkin curry with rice in a bowl next to a fork

How to make yellow pumpkin curry

  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.

vegan pumpkin curry in a bowl with rice

What to serve with vegan pumpkin curry

This incredible yellow chickpea pumpkin curry recipe includes a fabulous coconut brown rice to pair with the curry, but you could always enjoy it with quinoa, cauliflower rice or on its own. Feel free to serve it with a side of naan to soak up all of that delicious yellow pumpkin curry sauce, too!

How to store & freeze pumpkin curry

In the fridge: store this yellow pumpkin curry in the refrigerator for up to 4 days in an airtight container.

In the freezer: Be sure to not overcook the vegetables. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the pumpkin curry with rice. To reheat it, simply thaw the chickpea pumpkin curry in the refrigerator. While the curry is thawing, feel free to make rice, cauliflower rice or quinoa to serve with it. Reheat on the stovetop or in the microwave for 2 minutes until heated through.

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

I hope you love this nourishing and easy yellow chickpea pumpkin curry recipe. If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!

Nourishing Yellow Chickpea Pumpkin Curry with Coconut Brown Rice

5 from 9 votes
pumpkin curry with rice in a bowl
Course Dairy Free, Dinner, Gluten Free, Vegan, Vegetarian
Cuisine Asian
Keyword chickpea pumpkin curry, pumpkin curry, vegan pumpkin curry, yellow pumpkin curry
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 pumpkin curry recipe is packed with plant based 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.

Recipe Notes

To store: store this yellow pumpkin curry in the refrigerator for up to 4 days in an airtight container.

To freeze: Be sure to not overcook the vegetables. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the pumpkin curry with rice. To reheat it, simply thaw the chickpea pumpkin curry in the refrigerator. While the curry is thawing, feel free to make rice, cauliflower rice or quinoa to serve with it. Reheat on the stovetop or in the microwave for 2 minutes until heated through.

Nutrition
Servings: 4 servings
Serving size: 1 serving (based on 4)
Calories: 491kcal
Fat: 16g
Saturated fat: 8.2g
Carbohydrates: 79.2g
Fiber: 16.3g
Sugar: 7.8g
Protein: 14.9g

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