Spinach Chickpea and Pumpkin Curry
Recipe Intro From hannah_chia

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pumpkin curry | chickpeas, spinach, coconut milk, cilantro, served with basmati rice. I'm back with another easy one-pot curry recipe! If you have cans of pumpkin puree lying around that you bought but never used... this one is for you. The pumpkin puree makes the curry thick and creamy, and it's packed with nourishing veggies (reheat well too- I can attest to this after eating leftovers all week. But best of all you don't have to deal with cutting up a whole pumpkin! -@hannah_chia


Prep time 10mins
Cook time 25mins
Serves or Makes: 3 - 4
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  • 1 tablespoon coconut oil or water
  • 1 medium yellow onion or 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 1 inch piece ginger, minced
  • 2 tablespoons curry powder
  • 1 teaspoon garam masala
  • 1/ 2 teaspoon black pepper
  • 1 teaspoon ground turmeric
  • 1/ 2 teaspoon cayenne (optional)
  • 2 medium carrots, chopped into small cubes
  • 1 small sweet potato, peeled and chopped into small chunks
  • 1 cup chopped tomatoes
  • 15 ounce can pumpkin puree
  • 15 ounce can chickpeas, drained and rinsed
  • 1 tablespoon coconut sugar
  • 1 teaspoon salt
  • 14 1/ 2 ounce can full fat coconut milk
  • 1 1/ 2 cups low sodium vegetable broth or water
  • Large handful spinach, rinsed
  • Juice of 1 lime
  • cooked rice, for serving


  • Step 1

    Heat coconut oil in a large pot over medium heat. Add in the onions and cook for 3-4 minutes, until fragrant and softened.

  • Step 2

    Add minced garlic and spices. Sauté for 2 minutes. Next, add the carrots, sweet potato, tomatoes, pumpkin puree, chickpeas, coconut sugar, coconut milk, salt, and broth. Bring to a boil and simmer over medium heat for 10-15 minutes, or until sweet potatoes and carrots have softened.

  • Step 3

    Turn off the heat and mix in the spinach. Cover the pot for 2-3 minutes or until the spinach leaves are wilted.

  • Step 4

    Serve over basmati rice with a squeeze of lime juice.