Some curries shout. This one gives you a hug.
Every autumn, the evenings draw in, the heating clicks on, and all any of us want is to hug something warm in a bowl. This vegan chickpea curry is my answer. Sweet pumpkin melts into creamy coconut milk, chickpeas for the protein, and a golden spoonful of turmeric and ginger brings the anti-inflammatory goodness. It’s one pot and 35 minutes, and it tastes even better the next day.
This curry reminds me of autumn Sundays. We spent the afternoon in the forest, picking chestnuts to roast in the fireplace and losing a fight with their spiky shells. After the long walk home, we came back starving, but dinner was already done: a big pot of curry, cooked that morning. The best kind of surprise is the one you planned yourself!
Why it’s good for us after 50?
- Chickpeas bring plant protein and fibre: about 10g of protein per bowl, which keeps us full until dinner. (More on this in my Protein for Vegan Women Over 50 article.)
- Pumpkin is rich in beta-carotene, which our bodies turn into vitamin A for skin and eyes.
- Turmeric with black pepper: the pepper helps our bodies absorb turmeric’s curcumin. They’re a little team.
- Ginger and garlic add warmth and flavour, so you don’t need much salt.
Ingredients (serves 4)
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, crushed
- A thumb-sized piece of fresh ginger, grated
- 2 tbsp mild curry paste (check it’s vegan) or 2 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- A good pinch of black pepper (freshly ground is better)
- 500g pumpkin or butternut squash, peeled and cut into 2cm cubes
- 1 tin (400 g) chickpeas, drained and rinsed
- 1 tin (400 ml) light coconut milk
- 1 tin (400 g) chopped tomatoes
- 200ml vegetable stock
- 2 big handfuls of spinach
- Juice of half a lime
- Salt to taste
- To serve: fresh coriander, toasted pumpkin seeds, brown rice, or wholemeal flatbread
Method
- Soften the base. Warm the oil in a large pan over a medium heat. Add the onion and cook for 5 minutes until soft.
- Wake up the spices. Stir in the garlic, ginger, curry paste, turmeric, cumin and black pepper. Cook for 1 minute, until your kitchen smells like a holiday.
- Add the pumpkin. Stir the pumpkin cubes into the spices so they’re well coated.
- Simmer. Pour in the coconut milk, tomatoes and stock. Bring to a boil, then simmer for 15–20 minutes, until the pumpkin is tender when you poke it with a knife.
- Add the chickpeas and greens. Stir in the chickpeas and spinach and cook for 3 more minutes, until the spinach wilts.
- Finish. Squeeze in the lime juice and season with salt.
- Serve. Spoon over brown rice and top with coriander and a scattering of pumpkin seeds.
Tips
- Keeps: 4 days in the fridge, 3 months in the freezer. Like most curries, it’s even better on day two.
- Shortcut: a bag of ready-cut butternut squash saves 10 minutes and a wrestling match with a pumpkin.
- More heat: add a chopped chilli at step 2.
- Leftover pumpkin? Roast the seeds with a pinch of salt for 15 minutes at 180°C. That’s free topping!
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Your questions, answered
Can I freeze this curry?
Yes. Let it cool completely, then freeze it in portions for up to 3 months. Thaw it overnight in the fridge and reheat gently with a splash of water. The pumpkin softens a little more, which nobody has ever complained about.
Can I use dried chickpeas instead of a tin?
Of course. Soak 100g of dried chickpeas overnight in plenty of cold water, drain, then simmer them in fresh water for about 1 to 1½ hours until tender. That gives you roughly the same as one drained tin.
Can I use sweet potato or butternut squash instead of pumpkin?
Yes, both work beautifully. Cut them into the same 2cm cubes and keep the same cooking time.
Is this curry spicy?
No, it’s mild and creamy, so it’s family-friendly. If you like heat, add a chopped fresh chilli with the spices at step 2.
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