Baked Vegan Pumpkin and Chickpea Curry

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting baked curry with tender pumpkin chunks and chickpeas simmered in a fragrant coconut-spiced sauce. This Indian-inspired vegan recipe, ready in about 55 minutes, pairs pumpkin (peeled and cubed), chickpeas (canned, drained and rinsed), coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Indian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3 cups (about 1/2 medium pumpkin) pumpkin (peeled and cubed)
1 can (15 oz) chickpeas (canned, drained and rinsed)
1 can (13.5 oz) full fat coconut milk
1 medium finely chopped onion
3 minced garlic cloves
1 tbsp minced fresh ginger
2 tbsp red curry paste
2 tbsp olive oil
1/4 cup chopped cilantro leaves
1 tbsp lime juice
1 tsp salt
1/2 tsp black pepper

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 375°F. Toss 3 cups peeled cubed pumpkin with 2 tbsp olive oil and 1 tsp salt on a baking sheet. Roast for 25 minutes until tender and slightly caramelized.
Step 2: While pumpkin roasts, heat a large oven-safe skillet over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp minced fresh ginger. Sauté for 5 minutes until softened and fragrant.
Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute to release the spices’ aroma.
Step 4: Pour in 1 can (13.5 oz) full-fat coconut milk and 1 can (15 oz) drained chickpeas. Stir to combine.
Step 5: Add the roasted pumpkin to the skillet and gently fold in. Season with 1/2 tsp black pepper.
Step 6: Transfer skillet to the oven and bake uncovered for 15 minutes to meld flavors.
Step 7: Remove from oven, stir in 1 tbsp fresh lime juice and 1/4 cup chopped cilantro leaves before serving over steamed rice or quinoa.