Coconut Curry Chickpeas With Pumpkin and Lime Recipe (2024)

This recipe is WOW! So many directions that you can take this or leave it as it is. For most curries I usually add a tablespoon of Tamari for a bit more depth. To help thicken this one I add about a 1/3 cup of red lentils. A tip I learned from an Indian chef. When adding spices to a curry, put your dry spices in a bowl and add hot water from the kettle to make a slurry. Then add to the pan or pot. It reduces the chance of scorching the spices in the hot pan which can make it taste bitter.

Great and easy but at least in my kitchen very very soupy at the suggested simmer time of 10 minutes. After 45minutes to an hour it looked just like the picture and was delicious, thick, rich and altogether great. Only change I made was using dry Aleppo pepper for jalapeño since I didn’t have jalapeños

I used light coconut milk, but no water and it turned out rich and creamy with no extra simmering time. I also added in a zucchini and extra garam masala and tumeric (tasted a little bland to me without it). Great with those additions!

I added carrots, zucchini, red pepper, snap peas

This recipe was absolutely delicious- my partner and I couldn't stop talking all night about how the flavors worked so well together. It was very easy- though took us about 1 hour total to make as we let it simmer on the stove for nearly 30 minutes to bring it to a thicker, richer consistency. I'll definitely be making this one again.

I tried this with light coconut milk despite the warning, and thought it turned out fine—though doubtless not as rich as with the full-fat stuff. Made with cooking spray in a cast iron pan, only 3 WW points for 4 servings, for those of us who (sigh) have to care about such things. Very mild, so we ate with a lot of hot sauce.

Delicious! Added 1 tsp of Kashmiri chili powder and an 8 oz bag of spinach, served over basmati rice.

The next time I make I will use a cast iron dutch oven instead of a skillet. Too much volume for a the skillet.

Followed the recipe exactly, and it turned out amazing! Everyone loved it. The pumpkin was not too strong or out of place, and the whole dish worked very well together. Next time I’m going to add in some tofu.

I added mushrooms, cashews, and kale and it was fantastic!

The key after topping off with cilantro and lime juice is to let the dish simmer and mellow out those flavors, which are initially very strong and don’t fit well with the rest of the dish.

I pureed it a bit with an immersion blender at the end of the cooking time. It thickened up nicely and it still had a lot of whole chickpeas in it. Topped it with some pepitas I had on hand. Flavorful and easy!

What would happen if you used light coconut milk? I'm guessing nothing except it would be less rich and less calories.

This is a wonderful recipe, but coconut milk is brimming with saturated fat and calories. What's the problem with with using "lite" coconut milk?

I didn't add the water (after reading some comments that it didn't turn out thick enough) and had to sub chili flakes for the jalapeno for the first time. Added one sliced carrot, 1/4 red pepper diced and a small handful of green beans. Had time to let it simmer for longer while waiting on the brown basmati rice to accompany it. The lime and cilantro at the end really brighten it up. Delicious - will add this to the rotation!

Double the spices and salt, bloom in water. Add spinach and peppers.

Appreciate the simplicity of this recipe. Quick and tasty for a weeknight vegetarian meal that is filling!

I baked a kabocha squash and put that in instead of canned pumpkin. It was so easy to do and SO delicious. Perfect consistency.

Second time making this. It’s so good. Doubled dry spices and added chopped spinach at the end. Added extra water - I think quality of coconut milk makes a huge difference to whether you need more or less water! I use the best I can find (organic Waitrose brand in UK) and it’s so creamy and thick despite no added thickeners.

When we make this, we double the spices, triple the chickpeas, and add 5 oz (or whatever) of baby spinach.

Easy, Fast and tasty! I added tofu and kale and it was a hardy meal on brown rice. Used chicken stock instead of water and it gave it depth. No extra simmering for me either. added a dollop of chili sauce.... mmmm....

Delicious! Doubled the spices. I happened to serve it with microwaveable broccoli because I was short on time and it was actually a great addition—the crunchy texture was much needed and the curry covered the broccoli nicely. I didn’t really taste the pumpkin like I was concerned I would, it just tasted like a full-bodied curry.

I just made this for the third time… But I had roasted some butternut squash and subbed that for the can of pumpkin. It’s delicious! I am also going to now throw in some cashews and mushrooms, as others have suggested… this is an incredibly useful dish —and I have also bumped up the spices. Left some of the jalapeño seeds in… And I will serve it over brown rice. I love this dish! Infinitely malleable and always satisfying.

Loved this. I made it basically as written, but when I tasted it toward the end, thought it would be better with more of all the spices - I’ll probably double or triple the seasonings next time, and halve the salt! Served with naan and it was a delight.

Excellent as is. Perfect with a couple pinches of dried fenugreek leaves

My only experience with canned pumpkin purée was not great so subbed butternut pumpkin (the one shaped like a violin). Worked a treat. Might add a handful of cashews next time. Cilantro and lime juice lifts the dish.

So simple yet so delicious!!! I added chard stems to onions and leaves during the simmer. Will definitely add this to regular rotation.

Very good recipe. The one change I made was to use fish sauce in lieu of salt.

Quite bland. IF I make it again, I will double spices and add curry powder as some suggested.

Delicious and complex for limited effort - even got my 1 year old's approval! I did only use one jalapeño and no bay leaf, in deference to her tastes, and no cilantro because I'm not a cilantro person!