Dinner

Pumpkin Curry with Chickpeas and Spinach

Name: Pumpkin Curry with Chickpeas and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 tbsp coconut oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tsp curry powder; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground turmeric; ¼ tsp cayenne pepper; 3 cups pumpkin, peeled and cubed; 3 cups fresh spinach leaves; Salt and pepper to taste; Juice of ½ a lime; Steamed basmati rice, brown rice, or quinoa; Warm naan bread; Fresh cilantro, chopped

Servings: 6 Total Time: 45 mins Difficulty: Beginner

Jump To Recipe Print Recipe

Introduction

Pumpkin Curry with Chickpeas and Spinach is a vibrant, nourishing dish that beautifully combines hearty vegetables, plant-based protein, and warm spices. The natural sweetness of pumpkin pairs perfectly with creamy coconut milk and aromatic curry spices, while chickpeas add satisfying substance and spinach brings a fresh, earthy note.

This curry is the kind of recipe that feels indulgent yet wholesome — it’s creamy, comforting, and filling, but also packed with fiber, vitamins, and plant-based protein. It’s also wonderfully versatile: serve it with rice, naan, or even quinoa for a meal that works on weeknights yet is impressive enough for guests.

Why I Love This Recipe

I love this recipe because it’s the perfect balance of cozy comfort and nourishing goodness. The pumpkin adds a silky texture and natural sweetness that makes the curry rich without being heavy. Chickpeas bring protein, making it a complete, meat-free meal, while spinach adds freshness and color.

Another reason I love this dish is its adaptability. Whether I’m craving something warming in the fall or looking for a quick, healthy weeknight dinner, this curry delivers. The smell of garlic, ginger, and spices sizzling together instantly lifts the mood, and the final dish always feels like a bowl of comfort.

Why It’s a Must-Try Dish

This recipe is a must-try because it’s both delicious and practical. It’s vegan, gluten-free, budget-friendly, and comes together in under an hour. The flavor is layered and complex, yet the method is simple enough for beginner cooks. It’s also freezer-friendly, which means you can make a big batch and have nourishing meals ready anytime.

Whether you’re new to plant-based cooking or already love curries, this pumpkin curry with chickpeas and spinach is one of those dishes that will keep you coming back again and again.

Recipe Overview

Cuisine: Indian-inspired / Fusion
Course: Main dish
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6 servings
Calories: ~320 per serving (without rice/naan)

Ingredients

For the Curry

2 tbsp coconut oil (or olive oil)
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
¼ tsp cayenne pepper (optional, for heat)
1 can (400g) diced tomatoes
1 can (400ml) coconut milk (full-fat or light)
3 cups pumpkin, peeled and cubed (or butternut squash)
1 can (400g) chickpeas, drained and rinsed
3 cups fresh spinach leaves (or 1 cup frozen spinach, thawed)
Salt and pepper to taste
Juice of ½ a lime

For Serving

Steamed basmati rice, brown rice, or quinoa
Warm naan bread
Fresh cilantro, chopped (optional, for garnish)

Simple Cooking Directions

Sauté onion, garlic, and ginger.
Add spices and cook until fragrant.
Stir in tomatoes, coconut milk, and pumpkin; simmer until tender.
Add chickpeas, then spinach, and cook until wilted.
Season with salt, pepper, and lime juice.
Serve hot with rice or naan.

Step-by-Step Preparation Method

Prepare the Base: Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté until soft and golden (5 minutes).
Add Aromatics: Stir in garlic and ginger; cook for 1 minute until fragrant.
Toast the Spices: Add curry powder, cumin, coriander, turmeric, and cayenne. Stir for 30 seconds to release flavors.
Build the Sauce: Add diced tomatoes and stir, scraping any bits from the bottom of the pot. Pour in coconut milk and bring to a simmer.
Cook the Pumpkin: Add cubed pumpkin and stir. Reduce heat to medium-low, cover, and simmer for 15–20 minutes until pumpkin is tender.
Add Chickpeas: Stir in chickpeas and cook for another 5 minutes.
Finish with Spinach: Add fresh spinach and cook until wilted (2–3 minutes). Adjust seasoning with salt, pepper, and lime juice.
Serve: Garnish with cilantro and serve hot with rice or naan.

How to Serve

Ladle into bowls over steamed rice or quinoa.
Serve with warm naan for scooping.
Top with fresh cilantro or a swirl of coconut milk for presentation.

Additional Recipe Tips

Cut pumpkin into even cubes for consistent cooking.
Full-fat coconut milk gives a creamier curry, but light coconut milk works too.
For extra richness, stir in 1 tbsp peanut butter or almond butter.
Don’t skip the lime juice — it brightens the flavors.

Variations

Pumpkin & Lentil Curry: Replace chickpeas with 1 cup red lentils (adjust cooking time).
Spicy Version: Add fresh chili or extra cayenne for more heat.
Creamier Curry: Blend half the curry with an immersion blender, then stir back into the pot.
Green Twist: Add kale instead of spinach.

Freezing & Storage

Refrigerator: Store in an airtight container up to 4 days.
Freezer: Freeze in portions for up to 3 months. Thaw overnight and reheat on the stove.
Reheat: Add a splash of water or coconut milk if curry thickens too much when reheating.

Special Equipment Needed

Large pot or Dutch oven
Sharp knife and cutting board
Wooden spoon or spatula
Measuring cups and spoons

Conclusion

Pumpkin Curry with Chickpeas and Spinach is a hearty, wholesome dish that proves healthy food can be deeply satisfying and full of flavor. With its creamy coconut base, tender pumpkin, and vibrant spinach, it’s a comforting one-pot meal you’ll want to make again and again. Whether you’re cooking for family, meal prepping for the week, or sharing with guests, this curry is a crowd-pleasing, nutritious recipe that belongs in every home cook’s collection.

Print Recipe