PanPotPlates
Back to Recipes

One-Pot Vegan

One-Pot Chickpea and Pumpkin Coconut Curry

By PanPotPlates Editorial TeamPublished Apr 13, 2026 | Updated Oct 4, 2026
Caribbean-Inspired 38 mins onepotglutenfreedairyfreeeasyquickseasonalflavorfulbudget-friendlymealprep

Diced pumpkin and canned chickpeas simmer in coconut milk with Caribbean curry powder, ginger and allspice. Finish with lime and cilantro. Rice or quinoa for serving is cooked separately and is not included in the curry timing.

One-Pot Chickpea and Pumpkin Coconut Curry
Prep 10 min
Cook 28 min
Total 38 min
Servings 4
Difficulty easy
Cuisine Caribbean-Inspired

Recipe Details

Prep10 min
Cook28 min
Total38 min
Servings4
Difficultyeasy
CuisineCaribbean-Inspired
Add To Favorites

Ingredients

Servings 4
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, diced
  • 1 tablespoon Caribbean curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper (optional for heat)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 3 cups peeled and diced pumpkin (about 1/2-inch cubes)
  • 1 (14-ounce) can full-fat coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon tomato paste
  • Salt and pepper, to taste
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • Cooked rice or quinoa, for serving
Ingredients for One-Pot Chickpea and Pumpkin Coconut Curry
Ingredients for One-Pot Chickpea and Pumpkin Coconut Curry

Instructions

  1. Heat coconut oil in a large pot or deep skillet over medium heat.
  2. Add diced onion and sauté for 4-5 minutes until translucent and softened.
  3. Stir in minced garlic, grated ginger, and diced red bell pepper; cook for another 2 minutes until fragrant.
  4. Add Caribbean curry powder, ground cumin, ground allspice, and cayenne pepper (if using). Cook spices for 1 minute, stirring constantly to release their aromas.
  5. Add chickpeas, diced pumpkin, coconut milk, vegetable broth, and tomato paste. Stir well to combine all ingredients.
  6. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover and cook for 20 minutes, stirring occasionally, until pumpkin is tender and curry has thickened slightly.
  7. Season with salt and pepper to taste. Stir in fresh lime juice and chopped cilantro just before serving.
  8. Serve hot over cooked rice or quinoa for a complete, nourishing meal.
One-Pot Chickpea and Pumpkin Coconut Curry cooking in the recommended pan or pot
One-Pot Chickpea and Pumpkin Coconut Curry cooking in the recommended pan or pot

Preparation and timing notes

The cooking allowance includes up to 5 minutes for the onion, 2 minutes for the aromatics, 1 minute for spices and 20 minutes simmering. Reaching a simmer and cooking any rice or quinoa add time.

Frequently Asked Questions

What should I know before starting?
The cooking allowance includes up to 5 minutes for the onion, 2 minutes for the aromatics, 1 minute for spices and 20 minutes simmering. Reaching a simmer and cooking any rice or quinoa add time.
Can I freely substitute ingredients?
Follow the listed quantities and preparation. Substitutions can change texture and timing; only the options explicitly described in this recipe are suggested, without a claim of kitchen testing.

Related Articles

Read related guides and practical cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

Sign In To Review

No reviews yet.

Newsletter

Stay In The Loop

Get fresh recipes, articles, and updates from PanPotPlates.