This cozy curry is one of my favorite weeknight meals. It’s warm, creamy, a little spicy, and full of flavor.
The pumpkin makes it velvety, the chickpeas add heartiness, and the coconut milk ties it all together. It’s fast, easy, and makes your kitchen smell like you’re in a Thai restaurant. Let’s cook!
Why I Love This Recipe
This one’s been on repeat at my house since the first time I made it. It checks all the boxes: quick, filling, comforting, and tastes even better the next day. I love how it brings big flavor with such simple ingredients. It’s the kind of dish that looks fancy but is secretly easy.
- It’s pantry-friendly — most of the ingredients are shelf-stable
- Super satisfying, thanks to chickpeas and coconut milk
- It’s flexible: use fresh or canned pumpkin
- Leftovers are 🔥
- Feels like takeout but healthier
Servings and Time
Servings: 4
Total Time: 30 minutes
Macros (Per Serving)
- Calories: 385
- Protein: 11g
- Fat: 22g
- Carbs: 38g
- Fiber: 9g
Why This Recipe Works (Quick Science)
Coconut milk’s fat content acts as a flavor carrier, boosting the richness of the curry paste and spices. Pumpkin adds body and natural sweetness, balancing the heat from the curry paste. Chickpeas bring plant-based protein and bulk, making the dish hearty without needing meat.
Common Mistakes
- Overcooking the pumpkin: It should be fork-tender, not mushy.
- Using low-fat coconut milk: You’ll miss out on the creamy texture.
- Not sautéing the curry paste: It needs heat to release its full flavor.
- Undersalting: Salt brings out the complexity — taste as you go.
What You’ll Need
- 1 tablespoon coconut oil
- 3 tablespoons red Thai curry paste
- 1 (15 oz) can full-fat coconut milk
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 cups fresh pumpkin, peeled and diced into ½-inch cubes (or 1 ¾ cups canned if preferred)
- ½ cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- Juice of ½ lime
- Salt to taste
- Fresh cilantro for garnish
- Optional: red pepper flakes for heat
Tools You’ll Need
- Large sauté pan or deep skillet
- Wooden spoon or silicone spatula
- Can opener
- Measuring spoons
- Measuring cups
- Citrus juicer or fork for squeezing lime
Substitutions and Variations
- Pumpkin: Swap with butternut squash or sweet potato
- Chickpeas: Try white beans or lentils
- Soy sauce: Use tamari for gluten-free
- Red curry paste: Use yellow for a milder flavor
- Brown sugar: Maple syrup or coconut sugar works great
Make-Ahead Tips
You can chop the pumpkin and rinse the chickpeas ahead of time. The curry actually tastes better the next day, so feel free to make it in advance and reheat when needed.
Step-by-Step Instructions
Step 1: Sauté the Curry Paste
Heat 1 tablespoon of coconut oil in a large sauté pan over medium heat. Add 3 tablespoons of red Thai curry paste and stir it around for 1-2 minutes until it becomes fragrant.
Step 2: Add Coconut Milk
Pour in 1 (15 oz) can of full-fat coconut milk. Stir to combine with the curry paste until the sauce turns smooth and orange-red.
Step 3: Add Pumpkin Cubes
Stir in 2 cups of peeled, diced pumpkin cubes. Let them simmer gently in the curry sauce.
Step 4: Add Chickpeas and Simmer
Add 1 (15 oz) can of drained, rinsed chickpeas to the pan. Pour in ½ cup vegetable broth. Stir everything together and let it simmer for 12–15 minutes, until the pumpkin is tender.
Step 5: Season It
Stir in 1 tablespoon soy sauce, 1 tablespoon brown sugar, and the juice of ½ a lime. Taste and add salt as needed.
Step 6: Garnish and Serve
Turn off the heat. Spoon the curry into bowls. Garnish with chopped cilantro and optional red pepper flakes. Serve with rice or naan if you like.
Pro Tips
- Dice the pumpkin evenly so it cooks at the same rate
- If using canned pumpkin, stir it in after the chickpeas — it doesn’t need to simmer as long
- Taste and adjust the salt, lime, and sugar at the end — it makes a big difference
- Add a splash more broth if the curry gets too thick
- Serve with jasmine rice for the full experience
Leftovers & Storage
Let the curry cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. It thickens over time, so add a splash of broth when reheating.
Conclusion
This pumpkin Thai curry is comfort in a bowl. It’s rich, creamy, flavorful, and surprisingly easy to make. I hope you love it as much as I do. If you try it, drop a comment below and tell me how it turned out — I’d love to hear!