Baked Vegan Pumpkin and Chickpea Curry
A comforting baked curry with tender pumpkin chunks and chickpeas simmered in a fragrant coconut-spiced sauce. This indian-inspired vegan ready in about 55 minutes pairs (13.5 oz) full fat coconut milk, medium finely chopped onion, minced garlic cloves 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Vegan Pumpkin and Chickpea Curry take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Vegan Pumpkin and Chickpea Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium finely chopped onion from drying out.
Can I substitute ingredients in Baked Vegan Pumpkin and Chickpea Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Vegan Pumpkin and Chickpea Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Vegan Pumpkin and Chickpea Curry?
Indian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
