This vegan pumpkin and sweet potato curry with chickpeas is comforting and packed full of goodness. It’s a perfect weekday meal or part of a curry feast. It’s great for making in advance too – it will happily keep in the fridge for a few days.
The weather is so mild (at least in the Scottish highlands) it’s hard to believe we’re now firmly into soups, stews and curry season.
I’ve been making lots of curries lately and this creamy vegan pumpkin sweet potato coconut curry with chickpeas (I love a chickpea!) is one of my current favourites.
I know my chickpea and potato curry is really popular with you all (especially on Pinterest!) so creating some more vegan and vegetarian curries have been on my to do list for a while. While I still eat meat, I do find myself leaning towards meat free recipes more often these days.
pumpkin sweet potato coconut curry
The sight of all those pretty pumpkins in the shops during the Autumn months always inspires me to try out new recipes.
You can do so much with pumpkins and squash – you can roast them with warming spices as I do for my butternut squash cranberry and pecan salad, stuff them, make pumpkin soup with sage and nutmeg or simply cook and puree pumpkin flesh for baking.
But let’s get back to this curry! I can’t wait for you to try the sauce – it’s rich and creamy with warming spices cinnamon, cumin, coriander and turmeric.
I do like a curry to have a little bit of bite, so I’ve added two red chopped chillies. If you like your curry on the hotter side, you could add an extra chilli and the seeds.
Coconut cream adds a beautifully rich, creamy texture to the sauce. I use Maggi coconut milk powder because it’s more economical – and yes you can make coconut cream by just adding less water!
If you don’t have coconut cream or the coconut milk powder I use, it’s fine to use half a tin of coconut milk.
Want to hear some good news? This is a one pan recipe – I know you’re a fan of these, but let’s face it who isn’t?
step by step instructions
- Step one – Heat the oil in a large heavy bottomed saucepan. Add the diced onions to the pan, sprinkle over a little salt and cook on a low-medium heat for about 5-8 minutes or until the onions are beginning to soften.
- Step two – Add the garlic, ginger, all of the spices and chopped chillies to the onion. Stir well and gently fry for 2-3 minutes until the fragrances of the spices are released.
- Step three – Add the pumpkin and sweet potato chunks, chopped tomatoes, tamarind paste, vegetable stock, chopped tomatoes and chickpeas.
- Step four – Give everything a good stir to combine all the ingredients. Cover the pan with a lid and gently simmer for 40-45 minutes or until the pumpkin and sweet potato is soft but not mushy.
- Step five – when the pumpkin and sweet potato chunks are soft but not mushy, add the juice of half a lime and some salt. Taste to see if you want to add more before serving the curry.
what to serve with pumpkin and sweet potato curry
Serve the curry with Basmati rice and sprinkle with freshly chopped coriander (if you don’t hate it!)
Warm Naan bread is a must for mopping up all that gorgeous coconut curried sauce!
can i make this recipe in advance?
Yes! In fact, it’s better if you do. Just like most curries, it tastes even better after a day or two.
storing pumpkin and sweet potato curry with chickpeas
Store any leftover curry in a tupperware container and keep in the fridge for up to five days.
Store the completely cooled curry in freezer suitable containers and freeze for up to four months.
more curry recipes to try
did you make this recipe?
I really hope you enjoyed this creamy vegan curry. If you did, please leave a comment and don’t forget to leave me a rating. I love to hear from you and any feedback is always welcomed.
If you share a photo of your dish on Instagram, please tag me so I can see it! I love to check out what you’ve been making.
- two tablespoons vegetable or coconut oil
- One large onion, peeled and finely diced
- 2 fat cloves garlic, crushed (or two teaspoons garlic paste)
- 2 teaspoons ginger paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1/4 teaspoon freshly ground black pepper
- Two or three red chillies, deseeded and finely chopped (if you like it hot, add the seeds!)
- 400g pumpkin, peeled and chopped into 2-3cm chunks
- 300g sweet potatoes, peeled and chopped into 2-3cm chunks
- 400g tin chopped tomatoes
- ½ tablespoon tamarind paste
- 300ml vegetable stock
- 200ml coconut cream (you can use milk for a slightly thinner sauce)
- 220g tin of chickpeas
- juice of half a fresh lime
- 1 teaspoon sea salt flakes
- To serve: lime wedges and freshly chopped coriander (cilantro) for sprinkling on top, optional
- Heat the oil in a large heavy bottomed saucepan. Add the diced onion, sprinkle over a little salt and cook on a low-medium heat for 5-8 minutes, stirring often until the onions have softened.
- Add the crushed garlic, ginger, cumin, coriander, turmeric, cinnamon, black pepper and chillies. Cook for 2-3 minutes, stirring. Add the pumpkin and sweet potatoes, chopped tomatoes, tamarind paste, vegetable stock, coconut milk and chickpeas.
- Give everything a good stir to combine all of the ingredients. Cover the pan with a lid and simmer on a low-medium heat for 40-45 minutes or until the pumpkin and sweet potato chunks are soft. Add the lime juice and salt to taste - if I'm using sea salt flakes, I use around 1 teaspoon, 1/2 teaspoon if Im using table salt. The sauce should be rich and creamy.
- Serve the curry with lime wedges, freshly chopped coriander and naan bread to mop up all that lovely coconut curry sauce.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 366Total Fat: 11gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 563mgCarbohydrates: 63gFiber: 8gSugar: 38gProtein: 7g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.