Curried Pumpkin and Chickpeas Recipe


Create this Indian style pumpkin curry with spices and coconut milk, perfect for Autumn!

Serves 4


  • 1 pound yellow pumpkin, cut into cubes

  • 1 teaspoon salt

  • 1 cup boiled chickpeas

  • ½ cup onion, chopped

  • 2 inches fresh ginger root, chopped

  • 2 serrano peppers (optional)

  • 1 garlic clove, chopped

  • 2-3 tablespoons vegetable oil

  • 1 teaspoon cumin seeds

  • 2 teaspoon garam masala

  • ½ cup coconut milk

  • 2 cups water

  • 1 tablespoon chives or cilantro leaves, chopped


  1. Boil pumpkin pieces in water until they turn soft (about 20-minutes).

  2. Heat the oil in a cooking pan over moderate flame. Add cumin seeds, cook for a minute until they roast into a golden brown color. Add chopped ginger, garlic, onion, peppers. Cook until the onion turns translucent. Add garam masala and salt.

  3. Add pumpkin pieces and boiled chickpeas to the above mixture. Add 2 cups of water and let it simmer for 10 minutes.

  4. Add coconut milk and bring to a boil, reduce heat. Simmer covered for another 5 minutes.

  5. Serve warm, garnished with chopped chives or cilantro leaves.