A healthy, wholesome pumpkin curry with chickpeas, spinach, and a bright lime finish. Cozy enough for fall, fast enough for a weeknight.
By Matt Campbell
Pumpkin does not have to live its whole life in pie spice territory. In this recipe, it goes savory and honestly thrives: silky pumpkin sauce, tender chickpeas, a handful of spinach for the wholesome vibe, and a squeeze of lime that makes the whole bowl feel awake.
This is my kind of healthy dinner. Minimal drama, big payoff. Everything comes together in one pot, the ingredients are easy to find, and the leftovers taste even better the next day when the spices have had a minute to get cozy.
Refrigerator: Cool completely, then store in an airtight container for up to 4 days. The curry thickens as it sits, which is a feature, not a bug.
Freezer: Freeze up to 3 months for best quality. Coconut milk sauces can separate a little after thawing, but a good stir while reheating brings it back.
Reheat: Warm gently on the stove over medium-low heat, adding a splash of broth or water to loosen. Microwave works too, just stir halfway through so it heats evenly.
Heads up: If you add yogurt, add it at the end after reheating. It can split if boiled.
Yes. Roast cubed pumpkin (or kabocha or butternut squash) until very tender, then blend with a little broth until smooth. You will need about 1 3/4 cups puree to replace a 15 ounce can, but homemade puree varies, so add a splash more broth as needed to get a silky, spoonable sauce.
No. Use 100 percent pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, and it will make your curry taste like a confused dessert.
Add an extra can of chickpeas (so, three total), or stir in 1 to 2 cups shredded rotisserie chicken. You can also serve it over quinoa.
Two fixes: add a pinch more salt, and finish with acid. Lime juice or a splash of apple cider vinegar wakes up pumpkin fast.
Absolutely. Use mild curry powder and skip the cayenne. Serve with yogurt on the side so everyone can cool their own bowl.
Curry powders vary a lot. If yours is strong, start with 1 tablespoon, simmer, then add more to taste. If it is mild, use the full 2 tablespoons.
I started making versions of this when I realized I wanted pumpkin’s cozy vibe without committing to dessert. The first time I tried it, I treated pumpkin like it was a sauce base, the way you would use tomato, and everything clicked. Now it is one of my go-to “everyone is hungry and I need a win” dinners. The lime at the end is non-negotiable for me. It is the moment where the whole pot goes from good to “okay, wow.”
To serve (optional): brown rice, quinoa, or warmed naan.
Optional add-ins: diced bell pepper, small cauliflower florets, or cubed sweet potato (add with the chickpeas and simmer until tender, adding broth as needed).
Soften the aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook 4 to 5 minutes, stirring occasionally, until soft and lightly golden.
Bloom the flavor. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in curry powder, cumin, smoked paprika, and cayenne (if using). Cook 30 seconds more. It should smell incredible. If it starts sticking, add a tiny splash of broth.
Build the pumpkin sauce. Stir in pumpkin puree, coconut milk, broth, and salt. Stir well until smooth. Bring to a gentle simmer.
Add chickpeas and simmer. Stir in chickpeas and simmer 8 to 10 minutes, uncovered, until slightly thickened. You are looking for a sauce that coats a spoon and leaves a quick trail when you drag your spoon across the bottom of the pot. If it gets too thick, add a splash more broth.
Finish with greens and brightness. Stir in spinach and cook 1 to 2 minutes until wilted. Turn off the heat. Add lime juice. Taste and adjust salt. If you want it a little rounder, add 1 to 2 teaspoons maple syrup or honey. (Use maple syrup to keep it vegan.)
Serve. Ladle over rice or quinoa, or scoop up with naan. Top with cilantro and pepitas if you are into crunch.
