Pumpkin Recipes

Pumpkin Curry with Cauliflower and Chickpeas

Pumpkin curry with cauliflower and chickpeas is a hearty and delicious fall meal thats packed with flavor and nutrition! The little kick of spice is the perfect way to warm up on a chilly fall night!

After going to Thailand earlier this year and experiencing some of the most authentic and flavorful curry of my life, I realized I needed it in my life on a more consistent basis — enter this curry, pumpkin style of course!

I never even thought I liked curry until I had it in Thailand and the flavors of it literally permeated the streets. We tried, red and greens curries and coconut curry too. Each more flavorful than the next, and by the end of the trip we were getting curry to try with every meal! Disclaimer, I did need a little break from curry and pad Thai when I got home!

Pumpkin curry with cauliflower and chickpeas is bursting with flavor and nutrition. The cauliflower rice gives it a really nice hearty texture along with the chickpeas. You are getting lots of vitamins, minerals and fiber from the pumpkin, chickpeas, and cauliflower in this soup.

Growing up a meal was not a meal unless it contained a meat source of protein. These days I opt for plant-based meals like this one a couple times a week. Chickpeas (aka garbanzo beans) are a good source of plant-based protein, which help contribute to this fulling meal.

How to Make Pumpkin Curry

This recipe for pumpkin curry with cauliflower and chickpeas is not overly complicated and can be made in one pot. You will need canned chickpeas and canned pumpkin puree to make this curry. Both are super easy to find and inexpensive at the grocery store.

You basically will start adding the ingredients into your pot to marry the flavor and soften the peppers and chickpeas a bit. You’ll continue stirring everything together until it’s simmering and then keep it on low heat to finish.

To top it off I highly recommend you garnish the bowls with cilantro and cashews. I ate this pumpkin curry on top of a mix of brown rice and quinoa but you can definitely eat it as it is too!

how to make pumpkin curry
pumpkin cauliflower curry

Grab the mini pumpkin Staub cocotte on sale HERE!

Ingredients For Pumpkin Curry with Cauliflower and Chickpeas

  • pumpkin puree
  • head of cauliflower or cauliflower rice
  • chickpeas
  • coconut oil
  • shallot
  • fresh ginger
  • garlic
  • jalapeno pepper
  • red, orange or yellow peppers
  • Thai curry paste
  • light coconut milk
  • maple syrup
  • 1 tsp ground turmeric
  • salt and pepper
  • coconut aminos, no soy soy sauce or soy sauce
  • cashews (for garnishing)
  • cilantro (for garnishing)

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pumpkin chickpea curry

Pumpkin Curry with Cauliflower and Chickpeas

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 56 servings 1x
  • Category: entree
  • Method: simmer
  • Cuisine: thai-inspired


When there’s a chill in the air on a cozy fall night you need a big bowl of this pumpkin curry with cauliflower and chickpeas! It will warm you up and fill up with with plant-based protein and lots of veggies! 


  • 1 can pumpkin puree
  • 1 can chickpeas (garbanzo beans) 
  • 1 1/2 Tbsp coconut oil 
  • 1 medium shallot (minced)
  • 1 1/2 tbsp minced fresh ginger
  • 1 1/2 tbsp minced garlic
  • 2  bell peppers, sliced 
  • 3 tbsp red Thai curry paste* 
  • 1 can light coconut milk 
  • 2 tbsp maple syrup or coconut sugar 
  • 1 tsp ground turmeric
  • salt and pepper to taste 
  • 1 tbsp coconut aminos 
  • 1 1/2 cup cauliflower, riced**
  • 2 Tbsp lemon juice
  • 1/2 cup cashews
  • few sprigs of cilantro 


  1. Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, and garlic. Sauté for 2-3 minutes, stirring frequently.
  2. Add peppers and curry paste and stir. Cook for 2 minutes more. Then add pumpkin, and chickpeas. Cook for 2 minutes more.
  3. Add coconut milk, maple syrup, turmeric, sea salt, and coconut aminos and stir. Bring to a simmer over medium heat. Then add the riced cauliflower.
  4. Reduce heat to low, and cover. 
  5. Cook for 10-15 more minutes, stirring occasionally. 
  6. Serve as is or over rice, or quinoa. Top with cashews and cilantro if desired. 
  7. Store in an airtight container in the fridge for up to 3-4 days.


*feel free to add more curry paste for a more intense flavor.

**to rice a head of cauliflower add cut up cauliflower florets to a food processor and pulse until riced. 

Keywords: gluten free, dairy free, one pot, pumpkin curry, how to make pumpkin curry

Fall in Love With These Pumpkin Recipes Too

Pin this recipe for later!

Join the Conversation
Recipe rating