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Creamy pumpkin chickpea curry with chickpeas and wilted spinach served over jasmine rice in a rustic skillet

Creamy Pumpkin Chickpea Curry Ready in 30 Minutes

A cozy one-skillet pumpkin chickpea curry that is creamy, lightly spiced, and on the table in 30 minutes. Pantry-friendly, protein-packed, and perfect over rice for a fall weeknight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian-inspired
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp curry powder
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 1 can (15 oz) chickpeas drained and rinsed
  • 1 can (14 oz) light coconut milk
  • 1 cup low-sodium vegetable broth
  • 4 cups baby spinach packed
  • 1/2 tsp salt plus more to taste
  • 3 cups cooked jasmine rice for serving

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook 4-5 minutes, until soft and translucent.
  2. Stir in the garlic, ginger, and curry powder. Cook 1 minute, until fragrant.
  3. Add the pumpkin puree, coconut milk, vegetable broth, and chickpeas. Stir, bring to a gentle simmer, and cook 10 minutes, stirring occasionally.
  4. Stir in the spinach and cook 2 minutes, until wilted. Season with salt, plus more to taste.
  5. Serve hot over jasmine rice.