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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 mins
Cook Time 25 mins
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