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Tangy Pumpkin and Chickpea Curry with Coconut Milk
Original recipe: 4 servings · Prep: 15 min · Cook: 30 min · Total: 45 min
By PowerProteinPlates Editorial TeamPublished Apr 4, 2026 | Updated Jul 22, 2026
Indian
45 mins
high-proteingluten-freemeal-prep-friendlyeasy-recipeswhole-foods
Tangy Pumpkin and Chickpea Curry with Coconut Milk with measured ingredients, 45-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.
Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Difficulty
easy
Cuisine
Indian
Ingredients
Servings
4
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 green chili, finely chopped (optional)
- 1 tablespoon tomato paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garam masala
- 400 grams (14 oz) pumpkin, peeled and diced into 1-inch cubes
- 1 can (400 grams/15 oz) chickpeas, drained and rinsed
- 1 can (400 ml) full-fat coconut milk
- 1 cup vegetable broth
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or gluten-free flatbread, to serve
Instructions
-
Heat the coconut oil in a large saucepan or deep skillet over medium heat.
-
Add the finely chopped onion and sauté for 5-7 minutes until softened and translucent.
-
Stir in the minced garlic, fresh ginger, and green chili (if using). Cook for 1-2 minutes until fragrant.
-
Add the tomato paste and stir well to combine with the aromatics.
-
Mix in ground turmeric, cumin, coriander, smoked paprika, and garam masala. Cook the spices for 1 minute, stirring frequently to release their flavors.
-
Add diced pumpkin cubes and drained chickpeas to the pan, stirring to coat with the spice mixture.
-
Pour in the full-fat coconut milk and vegetable broth, then bring to a gentle boil.
-
Reduce heat to low, cover, and simmer for 20-25 minutes until pumpkin is tender but holds its shape.
-
Remove lid, stir in lemon juice, and season with salt and black pepper to taste.
-
Simmer uncovered for 3-5 minutes to slightly thicken the sauce if preferred.
-
Serve hot garnished with fresh cilantro alongside cooked basmati rice or your favorite gluten-free flatbread.
Frequently Asked Questions
- Can I meal prep Tangy Pumpkin and Chickpea Curry with Coconut Milk?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more chickpea or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Storage
Cool Tangy Pumpkin and Chickpea Curry with Coconut Milk before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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