This Easy Indian Chickpea Curry perfectly blends tender roasted pumpkin, aromatic spices, and creamy coconut milk. It's a satisfying meal for any night, served with rice pilaf and naan for a comforting dinner.
You'll love my other easy curry recipes, such as this Thai-style pumpkin curry, easy red lentil curry, or sweet potato curry soup.
Jump to:
⭐️ Why this recipe works
- Nutrient-Rich Ingredients: Pumpkin, chickpeas, and kale provide a variety of vitamins, minerals, and fiber, making this a healthy and balanced dish.
- Easy Preparation: Roasting the pumpkin and using canned chickpeas simplifies the cooking process while ensuring maximum flavor.
- Perfect for Meal Prep: This curry stores well and tastes even better the next day, making it ideal for meal prep and leftovers.
🧾 Ingredient notes
- Pumpkin or Butternut Squash: Adds a sweet and earthy flavor to the curry.
- Olive Oil: Used for roasting the pumpkin, enhancing its flavor and texture.
- Red Onion: Provides a subtle sweetness and depth of flavor.
- Garlic and Ginger: Essential aromatics that add warmth and complexity.
- Fennel Seeds: Contribute a slightly sweet and licorice-like flavor.
- Ground Cardamom, Cinnamon, Garam Masala: These spices add warmth and a hint of sweetness.
- Cumin, Fenugreek, Caraway Seeds: Provide earthy and slightly bitter notes that balance the curry.
- Cilantro Stalks: Add freshness and a bright herbaceous flavor.
- Chickpeas: Offer a hearty texture and plant-based protein.
- Kale or Spinach: Boost the nutritional value with leafy greens.
- Coconut Milk: Adds creaminess and a rich coconut flavor.
- Vegetable Broth: Creates a flavorful base for the curry.
- Crushed Tomatoes: Add acidity and sweetness to balance the flavors.
- Chili Flakes: Provide a subtle heat that can be adjusted to taste.
- Salt and Pepper: Essential for seasoning and enhancing the overall flavor.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy One Pot Chickpea Curry recipe step-by-step
- Preheat the Oven: Preheat your oven to 350ºF (180ºC).
- Roast the Pumpkin: Toss the cubed pumpkin with olive oil, salt, and pepper. Spread evenly on a non-stick baking tray and roast for about 20 minutes, or until tender and golden.
- Prepare the Curry Base: In a medium saucepan, heat the coconut oil over medium heat. Add the sliced red onion, grated garlic, grated ginger, fennel seeds, and cumin seeds. Sauté until the onion is soft and translucent.
- Add the Spices: Stir in the remaining spices (cardamom, cinnamon, garam masala, fenugreek seeds, caraway seeds) and the chopped cilantro stalks. Cook for another 1-2 minutes until the spices are fragrant.
- Simmer the Sauce: Pour in the vegetable broth, coconut milk, and crushed tomatoes. Bring to a gentle simmer and cook for about 20 minutes, allowing the sauce to reduce slightly and the flavors to meld together.
- Combine All Ingredients: Add the drained chickpeas, roasted pumpkin, and kale (or spinach) to the saucepan. Simmer for an additional 10 minutes, or until the chickpeas are heated through and the greens are wilted and tender.
- Season and Serve: Season with salt and pepper to taste. Serve hot with steamed rice or naan bread.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Deglazing: After sautéing the onions, garlic, and ginger, use a splash of vegetable broth or water to deglaze the pan. This helps lift any caramelized bits, adding extra flavor to the curry.
- Acid Balance: A squeeze of lime or a splash of apple cider vinegar at the end of cooking can brighten the flavors and balance the richness of the coconut milk.
- Custom Spice Blends: Customize your spice blend to suit your taste. Add a pinch of nutmeg or star anise for a unique twist.
- Cilantro Roots: If you can find cilantro with roots, use them! They have a more intense flavor than the stalks and leaves.
📖 Substitutions and variations
- Pumpkin Substitutes: Use butternut squash or sweet potatoes.
- Greens: Swap kale or spinach with Swiss chard or collard greens.
- Spice Level: Adjust the chili flakes to control the heat. Add more for a spicier curry or omit for a milder version.
- Protein Variations: Replace chickpeas with tofu, lentils, or any other preferred plant-based protein.
- Creaminess: Add a spoonful of almond butter or cashew cream to the curry base for an extra creamy texture.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled curry in an airtight container in the fridge for up to 4 days.
- Freezer: For longer storage, place the curry in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, warm the curry in a saucepan over medium heat until heated through. You may need to add a splash of water or vegetable broth to loosen the consistency.
❓Recipe FAQ's
Yes, you can adapt this recipe for a slow cooker. Combine all ingredients except the greens and cook on low for 6-8 hours or on high for 3-4 hours. Add the greens in the last 30 minutes of cooking.
If you don’t have all the spices, you can use a good quality curry powder or garam masala as a substitute. It won’t be exactly the same, but it will still be delicious.
If your curry is too watery, let it simmer uncovered for a few more minutes to reduce the liquid. Alternatively, mix a teaspoon of cornstarch with a tablespoon of water and stir it into the curry.
Use full-fat coconut milk and keep the heat to a gentle simmer rather than a rapid boil. Stirring occasionally can also help prevent curdling.
Roasting the pumpkin separately enhances its flavor and texture, but you can add it directly to the curry if you’re short on time. It will be softer and less caramelized.
Did you make this Easy One Pot Chickpea Curry? Please leave a star rating below, and tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
You can also follow along on Pinterest, Facebook, and Instagram!
You can also find weekly meal plans and budget recipes on our sister site Savvy Bites.
Easy One Pot Chickpea Curry
Ingredients
- 4 cups cubed pumpkin or butternut squash, 1-inch dice
- 2 teaspoons olive oil
- 1 small red onion, thinly sliced
- 3 cloves garlic, grated
- 1 tablespoon grated ginger
Spice Mix:
- 2 teaspoons fennel seeds
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon caraway seeds
Curry Base Ingredients
- 1 bunch cilantro stalks, chopped
- 15 ounces chickpeas, drained
- 2 cups kale or spinach, chopped
- 14 ounces coconut milk, light or full-fat work
- 1 ½ cups vegetable broth
- 14.5 ounces crushed tomatoes
- ½ teaspoon chili flakes
- Salt and pepper, to taste
Instructions
Preheat the Oven:
- Preheat your oven to 350ºF (180ºC).
Roast the Pumpkin:
- Toss the cubed pumpkin with olive oil, salt, and pepper. Spread evenly on a non-stick baking tray and roast in the oven for about 20 minutes, or until tender and golden.
Prepare the Curry Base:
- In a medium saucepan, heat the coconut oil over medium heat. Add the sliced red onion, grated garlic, grated ginger, fennel seeds, and cumin seeds. Sauté until the onion is soft and translucent.
Add the Spices:
- Stir in the remaining spices (cardamom, cinnamon, garam masala, fenugreek seeds, caraway seeds) and the chopped cilantro stalks. Cook for another 1-2 minutes until the spices are fragrant.
Simmer the Sauce:
- Pour in the vegetable broth, coconut milk, and chopped tomatoes. Bring to a gentle simmer and cook for about 20 minutes, allowing the sauce to reduce slightly and the flavors to meld together.
Combine All Ingredients:
- Add the drained chickpeas, roasted pumpkin, and kale (or spinach) to the saucepan. Simmer for an additional 10 minutes, or until the chickpeas are heated through and the greens are wilted and tender.
Season and Serve:
- Season with salt and pepper to taste. Serve hot with steamed rice or naan bread.
Notes
- Pumpkin Substitute: If you can't find pumpkin, butternut squash works just as well.
- Adjusting Heat: Feel free to adjust the amount of chili flakes to suit your preferred level of spiciness.
- Vegan Option: This recipe is naturally vegan, but you can enhance the flavor using vegetable broth instead of water.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
Leave a Reply