Vegan Pumpkin Cauliflower Chickpea Curry

Pumpkin Recipes

Vegan pumpkin cauliflower chickpea curry is a hearty and delicious plant-based fall meal thats packed with flavor and nutrition thanks to pumpkin puree, chickpeas and cauliflower and red pepper. Easy to make in one pot, this pumpkin curry is creamy and flavorful thanks to coconut milk, warm spices and flavorful curry paste.

pumpkin chickpea cauliflower curry

After going to Thailand in 2019, 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 truly brought my tastebuds to life. We tried, red and green 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!

Inspired by that trip, this pumpkin cauliflower chickpea curry is bursting with flavor and nutrition. Coconut milk and pumpkin puree come together to give it a rich and creamy texture. Isn’t it amazing how you can use pumpkin puree in so many different cultural dishes? From curry to pierogi to flan and gnocchi — it’s versatility is definitely one of the reasons I love it so much. I used Libby’s 100% Pure Pumpkin in this recipe, which you will always find in my pantry!

Pumpkin Cauliflower Chickpea Curry

This recipe for pumpkin curry with cauliflower and chickpeas is not overly complicated and can be made in one pot. It’s inexpensive too and packed with good nutrition too!

Chickpeas (aka garbanzo beans) are a good source of plant-based protein, which help contribute to this fulling meal. Them along with cauliflower and red pepper give this curry a really nice texture. Go traditional and put it on top of basmati rice or get even more plant-based protein by adding it on top of cooked quinoa.

Garnish this pumpkin coconut curry soup with fresh cilantro and cashews.


This pumpkin spice loaf uses almost an entire can of pumpkin puree. Libby’s 100% Pure Pumpkin is what I use in all of my pumpkin recipes –they’re the only ones I trust when it comes to pumpkin puree because they’ve been the leading producer of canned pumpkin for generations.

Their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating the remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food.

It’s nice knowing that the process of harvesting a vegetable that can be used in so many different ways is also finding many different ways to ensure as little waste from that process as possible. Pumpkin puree is incredibly versatile and I’m happy to see that the whole process is one that aims to be sustainable.

pumpkin chickpea curry with cauliflower and coconut milk topped with fresh cilantro on a bed of basmati rice

Ingredients For Pumpkin Curry with Cauliflower and Chickpeas

  • Libby’s 100% Pure Pumpkin
  • head of cauliflower or cauliflower rice
  • chickpeas
  • olive oil
  • shallot
  • fresh ginger
  • garlic
  • red pepper
  • red curry paste
  • coconut milk
  • maple syrup
  • turmeric
  • salt and pepper
  • fresh cilantro
  • cashews (for garnishing)

equipment / utensils

  • soup pot
pumpkin chickpea cauliflower curry

Pumpkin Curry with Cauliflower and Chickpeas

Maggie Michalczyk, RDN
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! 
Prep Time 10 minutes
Cook Time 25 minutes
Servings 5 -6 servings


  • 1 1/2 tbsp. olive oil
  • 1 medium shallot minced
  • 3 garlic cloves minced
  • 1 1/2 tbsp fresh grated ginger
  • 1/2 tsp ground turmeric
  • 3 tbsp. Thai red curry paste
  • 1 can LIBBY’S 100% Pure Pumpkin
  • 1 ½ cups coconut milk
  • ½ cup vegetable broth
  • 2 cups cauliflower chopped into florets
  • 2 red or orange bell peppers thinly sliced
  • 2 tsp. salt
  • 1 tsp. pepper
  • ½ tsp. cinnamon
  • 1 can chickpeas drained
  • 1 tbsp maple syrup
  • Juice of half of a lime plus wedges for serving
  • ¼ cup fresh cilantro roughly chopped
  • 2 tbsp. cashews optional for topping


  • Add olive oil to a large stock pot over medium heat. Add minced shallot, garlic and freshly grated ginger. Saute and stir frequently until fragrant, about 2 minutes. Stir in red curry paste and turmeric. 
  • Add pumpkin, coconut milk and vegetable broth mixing until incorporated. Add cauliflower florets, and pepper slices and bring to a simmer for 10 minutes stirring occasionally. Add salt, pepper and cinnamon. Add in a little more vegetable broth if the mixture looks too thick. 
  • Once the flavors have come together, reduce heat to low and add in chickpeas. Stir together until combined. 
  • Let the mixture cook for a couple more minutes before removing from heat and stirring in maple syrup, lime juice and fresh cilantro. 
  • Serve over rice and top with more fresh cilantro and cashews if desired.


Store covered in the fridge for 3-4 days. 
Keyword how to make pumpkin curry; pumpkin chickpea cauliflower curry, vegan pumpkin curry; pumpkin curry

This recipe was proudly created in partnership with Libby’s. I hope you love it!

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