30 Minute Indian Pumpkin Butter Chickpeas.
Sharing my (almost vegan) fall twist on a classic Indian inspired dish with these 30 Minute Indian Pumpkin Butter Chickpeas. I’ve swapped the chicken for autumn pumpkin and chickpeas and replaced the heavy cream with rich and creamy coconut milk. These pumpkin butter chickpeas are the perfect healthy, but still super cozy and delicious, alternative to the classic Indian dish we all love. It has a quick 30 minute cooking time and uses all pantry staple ingredients. This is the perfect warming fall dinner for any night of the week.
This hands down the healthiest bowl of fall comfort food I’ve ever created. It’s almost vegan, so insanely creamy, a touch buttery, seasoned throughout with warming spices, and SO GOOD.
What is it about Indian inspired food that’s so warming, cozy, and just what’s needed on a chilly fall day?
Maybe it’s all the spices, the warming cinnamon, cardamon, and turmeric that really scream fall. In fact, the very first time I ever made butter chicken my older brother said it tasted like a fall candle. Granted I think I may have doubled the amount of spices and not had nearly enough sauce in that first attempt at butter chicken many years ago. But honestly? He wasn’t really that far off. Indian butter sauce truly does incorporate all the same spices as my very favorite pumpkin spice candle.
Which is exactly what inspired this recipe. Yes, I was inspired by a candle to make this dish. Is that weird? Yeah, it kind is. But is it good? YES. SO very GOOD!
And easy too, because it’s October, and we all really just need more no-fuss recipes during this busy time of year.
The details
Seeing as this recipe takes less than 30 minutes from start to finish, the details are pretty simple. You need just one pan, a whole lot of spices, and a couple cans of chickpeas and pumpkin. Then add fresh homemade naan and steamed rice for serving.
Start by cooking the onion, garlic, and ginger. Add the chickpeas to get them a little crisp and then toss in the spices to really give them amazing flavor. Add the coconut milk, pumpkin, tomato paste, and just a touch of butter.
Simmer 5 minutes and DONE. Seriously the easiest dinner you might ever make. And it comes together in the exact amount of time it takes you to make the rice. And did I mention all the pantry staple ingredients? Because everything, even the pumpkin, comes from the pantry.
Does not get easier, or more delicious.
Bonus points if you make these butter chickpeas in your Staub Pumpkin Cocotte, it’s very fitting for this dish.
A few notes…
First up, this is no way traditional Indian. It’s more Indian inspired and just my personal twist on the classic butter chicken. I love playing with flavors and Indian inspired dishes are some of my favorites to share.
As mentioned, this is almost vegan. The only non-vegan ingredient is butter, which I think adds a really nice, silky, richness that mimics classic butter chicken. Of course, if you’re vegan, you can use coconut oil in place of the butter, which will work great too.
For serving, you need rice, and ideally some naan as well. If I’m being honest, half of the reason I make Indian food as often as I do is to have another reason to make naan. Well, that and for the leftovers of both the next day. Just trust me here, your pumpkin butter chickpeas need a side of naan for scooping. They just do.
This is one of the best Indian recipes I’ve ever created, and it’s actually from the very first year of HBH. The original photos are horrible, but it’s a tried and true recipe, and it’s pretty PERFECT.
Oh, and meal prepping…these chickpeas are great for that. Make a double batch on Sunday and keep portioned out in the fridge for quick lunches or dinners.
So your Wednesday night plans should be as follows… check the pantry for chickpeas, pumpkin…and butter.
Start making your naan (perfect for scooping). Steam some rice. Then make this one-pot, 30 Minute Indian Pumpkin Butter Chickpeas. Each and every bite is full of cozy fall flavors, tender chickpeas, and sweet creamy pumpkin.
It’s quick, super simple, healthy, and beyond delicious. Fall dinner perfection.
Also, a fall candle really helps to set the mood…
If you make these 30 minutes Indian pumpkin butter chickpeas be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
30 Minute Indian Pumpkin Butter Chickpeas
The perfect healthy, but still super cozy and delicious, alternative to the classic Indian dish we all love. Made in 30 minutes cooking time and using all pantry staple ingredients.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 medium yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 inches fresh ginger, grated
- 1 tablespoon garam masala
- 2 teaspoons yellow curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon cayenne pepper, more or less to taste
- kosher salt and black pepper
- 2 cans (14 ounce chickpeas drained
- 1 can (14 ounce) full fat coconut milk
- 1 cup canned pumpkin
- 2 tablespoons tomato paste
- 2 tablespoons salted butter (coconut oil if vegan)
- 1/4 cup fresh cilantro roughly chopped
- steamed rice and naan for serving
Instructions
-
1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the garlic and ginger, cooking another 2 minutes. Stir in the garam masala, curry powder, turmeric, cayenne, and a pinch each of salt and pepper. Cook until fragrant, about 1 minute. Add the chickpeas and toss to coat with the spices. Cook 5 minutes.
2. Stir in the coconut milk, pumpkin, tomato paste, butter, and 1/2 cup water. Simmer 5 minutes, until the sauce thickens slightly. Remove from the heat and stir in the cilantro. Season with salt and pepper.
3. Serve the chickpeas and sauce over bowls of rice with fresh naan and additional cilantro.
Recipe Notes
Calories are calculated without the addition of steamed rice or naan.
Our Favorite Recipes
Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter.
I love chickpeas, and often cook them in Indian flavours, so this is right up my alley
Happy to hear it Ruth! Thanks! X Kelly
As an Indian who loves chickpea recipes, I am all game for this pumpkin twist 😀 Loved the recipe. Totally giving this a try.
Thank you! Can’t wait to hear what you think!
Hi Tieghan, I would like to use fresh pumpkin because we grow it. Shall I just roast it first? Or cook the dish for longer? Liz
Hi Liz! That’s awesome you’ll get to use your own pumpkin. Yes I would roast it first to get that delicious flavor. Let us know how it goes! Enjoy! X Kelly
Can’t wait to try with some substitutions. Husband is in a cardiac program and we’ve had to replace butter with becel margarine and avoid coconut mik/oil.. substitution thoughts?? As this sounds too good to pass up.
Hi Susan! Sending good thoughts to you and your husband. Can he have heavy cream? That would be a good substitute. Let us know if you have any other questions as you go. Enjoy! X
Hi! If I’m allergic to coconut milk what milk alternative would you recommend? Heavy cream? Milk?
Hi Neha! Yes you can swap for heavy cream that should work out just fine. Let me know if you have any other questions! X Kelly
I love that you remade one of your original recipes with new photos to remind me of how yummy this was! I like the idea of remaking classics that need no refining and remaking ones you liked with recipe perfecting touches. I love how excited you get for fall and your blog makes me want to infuse all that coziness into my home and cooking.
Thank you April! X Kelly
I made this this afternoon for dinner tonight, and keep going back to stove for another little spoonful- it’s THAT GOOD!!!! I know my family is going to love it for a cozy fall supper after a cold day.
Happy to hear it Shannon! Thank you! X Kelly
The pics look great and I’m sure this tastes delicious. But it’s so far from being Indian! There is no EVOO or pumpkin to make a chickpea curry like this. Coconut milk is not used in Indian cooking the way all bloggers seem to use it. A Thai curry uses coconut milk not Indian. Those two are not the same.
I love all your pics and recipes but I can’t stand this “Gautam masala and coconut milk Indian recipes” that seem to be on every blog. Please at least call it Indian inspired and not Indian!
Hi this! I am sorry if this recipe feels unauthentic to you. This is just my adaption and I am in no way calling this traditional or authentic Indian. It’s just my own personal spin and I do say it is “Indian inspired”. Please let me know if I can clear anything else up for you I hope you love this recipe! Thank you for reading and leaving feedback! xTieghan
I made this last night for dinner, and my husband and I both loved it! If I made it again for just myself, I’d probably skip the rice and just serve with naan. My husband mixed up the leftover chickpeas with the rice for lunch today, so he thinks the rice is a necessity!! I’m also thinking I may add a little kale next time to add some greens. Cannot wait to make this again, probably as a double batch.
Happy to hear it Megan! Funny how you both prefer different sides! Enjoy again today! X Kelly
Substitute for coconut milk?
Love all your recipes ! Xo
Hi Arielle! You could use heavy cream if you’d like! Let us know how it goes. Enjoy! X Kelly
I made this tonight (without any changes to the recipe) and it was fabulous!!!
Thanks! X Kelly
Oh dear, I can’t believe you actually hired someone to answer your faithful fan’s comments! Ouch, it really hurts. We love HBH because you’re part of it Tieghan, why not post less often and leave some time for the rest? HBH has – had? – a soul, please don’t ruin it by becoming one of these “industrial” & money-fueled food blogs blooming everywhere. Love you kiddo.
Hey Aiden!! It’s still Tieghan here! With the second book out this month things are especially busy and I just asked social media assistant to jump in for a couple days to help me a little. So sorry if that bummed you out. I LOVE posting and sharing new content with you all daily 🙂 Don’t worry, I am still here and not going anywhere anytime soon!! Have a great weekend. xxTieghan
Nailed it once again!! I couldn’t find sweet potato so I used canned yams, and it came out great. Savory and sweet and way more flavorful than other chickpea recipes I’ve tried. HBH is quickly becoming my go-to for dinner inspiration!
Thank you so much Annie! I am so happy to hear that! xTieghan
I made a hybrid dinner with this and your butter chicken recipe and it was phenomenal! Quick, easy, hearty, healthy! So excited for this to be in my fall rotation <3
I am so glad you loved this recipe Kat! Thank you so much! xTieghan
Tieghan, I think this might be my favorite so far! (Well I do love your hearty salads, and so much more…). We had this tonight, and my husband and I loved it! I only had two cups chickpeas but I did have leftover chicken so I mixed them together. I might do that on purpose next time! Thanks for the recipe!
Thank you for trying this Yolanda! I am so glad this turned out so well for you! xTieghan
I made this last night and it was sooooo delicious and easy. I made it with lentils because I didn’t have chick peas and it worked beautifully. Can’t wait to eat my left overs. Delicious!!!!
Thank you so much Judith!! I am so glad this turned out so well for you! xTieghan
How is this recipe tagged as 164 calories per serving? When I put all the ingredients into a calorie counter it’s coming up more around 515 per serving, and that’s not even with rice or naan!
Hi Lauren! We use an online calculator for our nutrition facts and this is how our numbers came out. I will look over all the numbers to be sure it’s correct. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Made this for my family for lunch on a weekend, everyone loved it! I’m Indian and my family and I loved this version of a chickpea curry. A warm and cosy recipe which is super easy to put together 🙂
Thank you so much Farheen! I am so glad this turned out so well! xTieghan
Delicious! Made it last week with brown rice and my hubby keeps talking about it. He actually said it’s his new favorite meal, wow! Had leftovers the next day, but was out of rice, so I used penne pasta and surprisingly it was just as delicious. Definitely going to the top of my meal rotation.
That is so awesome! I am so glad you loved this recipe Sherry! xTieghan
I just wanted to ask about the calories. When I just entered it into myfitnesspal it is coming up as around 500 calories, not 164. That’s also not including any rice or naan. Am I doing something wrong or is there an error in the calorie count? Thanks!
Hey Jen! I think your calculations are correct. I am going to look over ours and re-do them as I think our calculator is a bit off. I am so sorry for any trouble or confusion. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I was surprised to have all the ingredients in my pantry for this.
And since I’d been feeling down from a bad cold, it is just what the doctor ordered-spicy chickpeas without dairy!
YUMMY.
Yes so perfect! Thank you so much Anna! xTieghan
Very easy to make. I added chicken as well. Cooked the chicken in a separate pan and tossed it in at the end when the sauce was thickening. Without the chicken, I think it would have been pretty soupy or taken awhile to thicken. I felt the recipe was lacking some flavor, then I searched around and most butter chicken recipes ask for cumin. I added a teaspoon and that did it!
Hi Monica! I am glad you enjoyed this recipe and the cumin added a great touch! Thank you for trying this! xTieghan
I made this tonight! It was really good and so simple to pull together 🙂 We can’t WAIT to have it for leftovers tomorrow.
I did find it was lacking a little bit of umami flavour… is there something that you could recommend adding to achieve a bit more depth?
Hey Maddy! For additional flavor, try sautéing wild mushrooms in olive oil until caramelized, then add 1 tablespoon soy sauce. I would do this before you start cooking, then add all the remaining ingredients right into the mushrooms. This will add a lot of additional flavor. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
My 10 year old son made this recipe for our family and we all thought it was great. Substituted Miokos vegan butter for the dairy butter.
Thanks for the recipe!!
I love that! Thank you so much Tammy! xTieghan
Loved this recipe although – despite loving spicy foods and having a pretty high tolerance for heat – I found it quite spicy. I did a scant 1 tsp of cayenne. Perhaps my garam masala is a bit more “spicy” – I didn’t add the black pepper the recipe calls for since my garam has black pepper in it. Still yummy, I just put a dollop of plain yogurt on top to calm the spice. If you don’t love spice, be careful and maybe err on the lighter side with the cayenne!
I also added a potato (cubed into small chunks) and it was delicious, added some nice texture.
I am so glad you enjoyed this Caroline! Thank you so much! xTieghan
I made this for dinner tonight and it was a absolutely delicious. Quick and easy to put together once I had measured the spices, grated the ginger and minced the garlic. I skipped the onion since my husband doesn’t eat them but instead added some onion salt. Not the prettiest dish but so good. A lot of flavor and a little spicy with the cayenne pepper. We didn’t eat it all which I’m quite happy about since now I get to have it for lunch tomorrow plus we will have it for dinner again in a few days.
Hi Annika! I am so glad this turned out so well for you! Thank you! xTieghan
Would whole milk be an ok substitute for the coconut milk? Thank you, so excited to try this!xx
Hi Michaela! Yes, whole milk will be great. Or you can try half whole milk and half cream for a creamier sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I made this for dinner last night and eating leftovers tonight. DELICIOUS!!!!!!!! Thank you for this recipe!
Thank you Danielle! I am so glad this turned out so well for you! xTieghan
This was so good! I swapped yellow curry powder for red curry paste based on my preference and it was awesome! Big hit with both me and my bf.
Thank you Vanessa! I am so glad you both loved this recipe so much! xTieghan
I made this recipe but the color of my dish isn’t as deep, dark brown as in your photos. I have a lighter orangy color to my dish. Mine also lacked some flavor. Any ideas on why the color may be off? I used the exact ingredients listed in the recipe.
Thanks!
Hi Huey! It’s probably due to a difference in spices. I have found the spices can really vary from brand to brand, so my guess is that we are using different brands. What brand spices are you using? Do you feel they have good flavor and are high quality? Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I made this tonight and it was the perfect cozy fall dish. It was creamy and satisfying without feeling too heavy. I didn’t have any garam masala, so I subbed with pumpkin pie spice and a hint of cumin, which totally worked. Served with cilantro and garlic naan, it really was an epic meal. I can’t wait to get some garam masala and make this again. Thank you for sharing this!
Thank you for trying this Maria! So glad it turned out so well for you! xTieghan
So simple and delicious!
Thank you Caroline! xTieghan
I made this the other day and it was actually better the next day, I think the ingredients needed time to meld. Next time I’ll add more garam masala and also some cumin, the spices need to be pumped up a bit but otherwise this is an excellent dish and easy weeknight meal.
Thank you Susan! xTieghan
Another winner! Thanks!
Thank you Taralyn! xTieghan
This is my third Indian food recipe of Tieghans that I have prepared and everyone has been delicious, and still so uniquely different. This recipe used more spices than the other recipes and I just cant get enough! I ended up roasting a butternut squash instead of canned pumpkin, so fresh and flavorful! Thank you, Tieghan!
Amazing! I am so glad this turned out so well for you Cindy! Thank you so much! xTieghan
This was so delicious!! The herbed butter naan bread with it is a must. It did need to simmer a bit longer than 5 minutes to thicken up but that could have just been the temp I had my stovetop at! SO GOOD. Will definitely make again! Thanks :).
So amazing to hear! Thank you so much Hollie! xTieghan
Yum! Just…. YUM!!! Cooking is NOT one of my best skills, in fact, it’s not even one of my mediocre skills. I have to say, this recipe met my requirements for recipes….. easy to follow, and TASTY. I could even wait to put it over rice & garnish with cilantro before I dug in & started eating. So, SO good!
Hi! I am so glad this recipe turned out amazing for you! Thank you so much! xTieghan
Awesome recipe, My kids loved it as well. Thank you!
Thank you Lisa! xTieghan
Despite a slight mistake (put a whole can of pumpkin rather than just a cup) this turned out wonderfully. I have made it vegan as I had 5 people to feed including only one vegan, and served it along side pilau rice, a vegan black bean dish and a lamb and aubergine curry. Well, even work hardcore meat eaters, the pumpkin chickpeas stole the show: creamy, the flavours of spices rather than the heat, sweetness of the coconut… A triumph. Yet another HBH recipe making it to my list of regulars. 🙂
That is so amazing to hear! I am really glad you loved this recipe and hope you continue to love others! Thank you! xTieghan
OMG this was so, so good! I followed the recipe exactly as written and it was excellent! Made it with the Fall Harvest Roasted Butternut Squash Pomegranate Salad (also exactly as written) for a dinner party and everyone RAVED about both! Thanks for another great recipe, Tiegan!
Thank you Anna! I am so glad you enjoyed this recipe! xTieghan
OMG So delicious! Doubled the recipe for a dinner party last night and everyone raved about it! (Made it with the Fall Harvest Roasted Butternut Squash & Pomegranate Salad, which is also awesome!) The only bad thing about it is that there weren’t leftovers.
That means people liked it though haha! I am so happy to hear that Anna! Thank you! xTieghan
Made this last night for some friends. The pumpkin makes for a wonderfully filling, thick sauce, and complements the traditional curry flavors deliciously. I almost doubled the recipe to ensure there’d be leftovers, but there was PLENTY as-is. Served it with this naan: https://hostthetoast.com/homemade-garlic-naan/ (minus the garlic b/c I was short on time) and followed it up with this for dessert: https://alexandracooks.com/2009/11/06/balzano-apple-cake-revisited.
Love how simple yet flavorful this dish was! It was easy, healthy, and delicious. We added ground turkey for extra protein and it paired nicely. This one will definitely be on my list of easy to make recipes, thank you!
Thank you Macy! I hope this turns out well for you! xTieghan
I made this tonight and my husband and I both LOVED it!! I am vegetarian and he is not, so I’m always looking for recipes we can both enjoy. He loves butter chicken, and this sauce was on point!! THANK YOU! We will be making this again.
Thank you so much Rochelle! I am so glad you both loved this! xTieghan
I made this without any changes and it was awesome! Fantastic flavors with obtainable ingredients (I live in rural Alaska). Can’t wait to make it again.
Thank you so much Susanne! xTieghan
Made this the other night and we loved it!
I couldn’t find canned pumpkin – replaced it with squash and drizzled some honey over the dish. So yummy and comforting!
Mine didn’t taste like “butter chicken” but still delish.
I am so glad you loved this Tiffany! Thank you! xTieghan
Hey! Do you think that I could sub in actual chicken here? Is there anything that I should do differently? Love chickpeas but the rest of my dinner crew does not haha.
Hey Katie! You can use 1 pound of cubed chicken breast. I would add the chicken when I direct to add the chickpeas. Just make sure to simmer the sauce 15-20 minutes to be sure the chicken is cooked throughout. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
This was delish! I don’t care that it’s not “authentic Indian”. It was quick, I had everything in my panty (except for garam masala – which is really easy to make from basic spices). I also accidentally added a whole can of pumpkin instead of one cup ( I think that is why it was more orange than red), but I don’t think that really made a difference in flavor. I also added the last of my garden summer squash (about 1 1/2 cups sautéed with the onions) I used 3/4 tsp of cayenne and it was PLENTY spicy.
Loved it for a warm meal on a cold night. I’m planning to use leftovers with an egg on it for breakfast tomorrow!
Hi Ginny! I am so glad this turned out so well for you! Thank you! xTieghan
This was so nice. Where I live there is not pumpkin puree readily available but I made some myself.Had no time to make Naan and also had some barley instead of rice as this was “waiting” in my fridge – but still came out beautiful. I also added some Zucchini, Peppers and Broccoli as I had to use those up 🙂
I am so glad this turned out so well for you Esi! Thank you! xTieghan
Hi! I’m a little confused on how the nutrition on this is calculated. I see one serving is 141 kcal, but one can of coconut milk has 700 cals alone. Wondering if I’m missing something..?? Really wanting to make this but might be outside my nutrition goals ?
Hey Allison, this recipe serves multiple people, so you are not consuming the entire can of coconut milk personally. That said, if you are concerned, I would recommend calculating the nutrition through an online calculator to be sure the recipe fits to your diet needs. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
My favourite thing about this recipe (besides the flavour) is that it actually took less than 30 minutes to make!!
YES! The best feeling! Thank you Jennifer! xTieghan
Delicious! Such yummy comfort food with great Indian flavors. Easy and quick to make after a longer day at work. This will definitely be going into my meal planning rotation!
Thank you so much Liz! xTieghan
Super easy recipe and super delicious! Anybody can cook this delicious curry!
YES! That is what I love about it! So glad you enjoyed this Lian! xTieghan
Just made this and it’s delicious! I made it vegan using coconut oil instead of butter. Super easy – took me less than 30 min. Will probably throw some roasted potatoes into the sauce to get more mileage. Serving with roasted salmon and coconut rice. Def adding to my monthly rotation.
I am so happy to hear that Rachel! Thank you so much! xTieghan
This was super easy and fast to make. I think this will become a staple for our weekday meals. I did find that it tasted better the next day for leftovers, so that is great for next day lunches!
That is so great! Thank you so much Marta! xTieghan
Do you think this would turn out ok with light coconut milk?
HI! Yes I am sure that will be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this last night along with the garlic naan bread. OH MY GOSH! I’ve never made curry that I’ve actually liked and I’ve never even attempted to make bread. This was amazing and easy. I am trying to be more mindful with my meat consumption by adding in some vegetarian options each week and this one will absolutely be put into the rotation. The kick from the cayenne was great, the pumpkin flavor was perfect for the cold night.
Once you take into account cooking the rice and the naan, obviously the prep time increases, as does the dishes, but I still finished cooking, eating, and cleaning up in just over two hours.
Ah! I am so glad you loved this recipe so much Danielle! I hope you are staying warm! Thank you! xTieghan
Agree with the comments below that the calories need to be adjusted to around 500 per serving. I just used myfitnesspal to calculate for myself. It’s a wonderful recipe and worth every one of the 500 calories but want to make sure others are aware! Thanks for sharing this one!!
Thank you so much Janine! I am so glad you loved this! xTieghan
Wonderful, quick, and easy recipe.
I’m not a fan of cilantro/coriander, so of course I did not include the cilantro at the end. Also to offset the coriander in the garam masala and yellow curry I added a little bit of soy sauce at the end.
I am so glad you loved this one, Caitlin! Thank you for trying it! xTieghan
This curry is simply delicious. The best part is I was able to pull all the ingredient and put it together in 20 minutes. Literally, on the table in 30 minutes.
THANK YOU Tieghan
Love that!! Thank you so much Dawn! I am so glad you loved this one! xTieghan
I never review recipes but couldn’t pass this up! This is a fabulously simple recipe and that pumpkin is so satisfying! A new favorite, for sure! I’m thinking I’ll experiment by substituting the coconut milk for yogurt next time! So delicious–thank you for sharing!
Thank you Ashelyn! I am so glad this turned out so well for you! xTieghan
Love your recipes, but I am having trouble understanding your calories. When I added the calories, minus rice and naan, it was looking like 500 per serving as opposed to the 141 you had listed. Would love some insight! Thanks for all you do!
HI Ashleigh!! Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Great recipe. Such care taken in coming up with a perfect spice blend. And for those who can’t decide whether to have cauliflower version of this or chickpea ( they are close) I did both in one recipe. i followed this using just one can only of chick peas, the pumpkin and tomato paste but followed the Indian Coconut Cauliflower recipe as to cooking the cauliflower and seasoning it in the oven to roast. There was plenty of sauce. The only thing I did differently, as I am a calorie cutter, is I don’t add oil or butter. I saute in broth for example, and use so Delicious unsweetened lite coconut milk. The seasonings here are wonderful. I added a handful of baby kale chard spinach mix to the end product. Great with a bit of chutney and side of steamed green beans. Thank you for another winner full of great flavor and healthy ingredients. I got 5 heaping cups from this adding one head of cauliflower and one can of chick peas, (My calorie count was about 186 per one of 5 servings, without butter or oil and using light coconut milk.)
Thank you Fraces! I am so glad you added this for others, so sweet! xTieghan
This was really great! I liked it as is, but I made a couple of changes that really made it amazing. I squeezed in a bit of lime, added a little cardamom, and a bit more curry powder than what was called for. Delicious!
Thank you Audrey! That is so amazing to hear! xTieghan
Tasty recipe, but the calories listed are waaaaayyyyyy off. If you calculate this recipe serves 8, it’s about 400 calories and 25 grams of fat per serving.
Hi Gwen! I am glad you liked this! I will look into this issue as well! xTieghan
Hi there- tried this tonight after a colleague recommended it and it was great! Have you tried freezing it before? I’m curious if it unthaws well so I can make a big batch and freeze portions so I just need to whip up some rice and naan when I want some.
Thanks!
Hi Samantha! Yes, this freezes wonderfully!! Many readers have done so and had great success. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
Wonderful balance of flavors! I’m always looking for hearty vegan dishes. This will be a regular at our house. Thank you!
Thank you!! I am so happy to hear that this turned out so well for you! xTieghan
I’ve made this more than once with a baby/toddler on my hip, it’s that easy! And so delicious that said babies/toddlers are excited to “help” make it and eat it! So, full stars from our fam haha!
Wow that is so amazing! Thank you so much Stephanie! xTieghan
Hi! Many, many thanks for all your recipes. You are currently our N°1 recipe provider and we just love all of them!! This week we had the Sheet Pan Salmon, this afternoon the brownie and now this one 🙂
Aw that is so amazing to hear! Thank you so much Christine! xTieghan
I’d like to make this tonight but I have no pumpkin purée any suggestions for a substitute? I have everything else!!
Hi Leah! Do you have butternut squash? I am sure that will taste great! Please let me know! xTieghan
This recipe has changed the way I feel about homemade Indian food. It is unbelievably delicious, creamy, flavorful and satisfying. Definitely make the naan. It’s a bit time consuming but so worth it. This meal has become a staple at my home!
Aw that is amazing to hear! Thank you so much Molly! xTieghan
I just cooked it and even though I had my thoughts about pumpkin, I have to say that is delicious and unbelievably easy. 👏👏👏👏
Thank you Barbie!! That is so great to hear! xTieghan
Love this recipe! So quick to make with pantry staples. It is the perfect warming winter dinner 😊
Thank you so much Michelle! I am so glad you enjoyed this one! xTieghan
Has just the right amount of creamy and yet spicy. My family made a face initially when I explained what I made but once they tasted it, they loved it!
Thank you so much Jennifer! I am really glad this turned out so well for you! xTieghan
Love your recipes (all the way from Australia). This is such a perfect meat free meal. So delicious and easy to make. Had almost all ingredients on hand too, love it!
I am so happy to hear that! Thank you Maree! xTieghan
Hi I made this today and omitted the butter and added spinach. WOnderful. And delightfully spicy.
Great recipe
Love to hear that! Thank you so much! xTieghan
Love this recipe so much! The pumpkin gives it such a nice twist. I added cauliflower, carrots and spinach for some veggies and it turned out great.
Thank you so much Melissa! I am really glad this turned out so well for you! xTieghan
Love all the pictures on Instagram. My favourite hobby is cooking. I spend hours reviewing recipes. Bought the Half Baked Harvest recipe book. I now have tried many of the recipes including the Pumpkin and Sage Lasagna and this dessert… and literally have missed on all counts. I am so disappointed. I am trying to figure out why.
Hi Marie! I am really sorry this did not turn out well for you. Is there anything you could have changed in the recipe? Or anything that went wrong? xTieghan
I just made this and didn’t even get through the bowl before writing this.
Sooooo good!
Thank you Kelly! xTieghan
This recipe is delicious! However, it’s very spicy. I cut the amount of cayenne pepper in half and my partner still thought it was WAY too spicy.
Hi Danelle! I am sorry about that! I hope this turns out better for you with less cayenne next time! Please let me know if there is anything else I can help with! xTieghan
I am currently looking at all of your “pumpkin” recipes. I made this last night and it was delicious! Everything you create is so good and I recommend all of my friends who like to cook/bake to you! On to pumpkin stuffed noodles… 🙂
I am so happy you loved this one! I hope you enjoy all of the pumpkin recipes I have!! xTieghan
Hi Tieghan! I cooked your Coconut Chicken Tikka Masala last week and it was a hit (as always)! I noticed the spices used in your curry paste are very similar to the spices used in Step 1. Could I sub the spices in Step 1 and use the curry paste I made last week and still achieve the same flavor? If so, how much of the curry paste should I use?
Thanks!
Hey Breanna! I love that idea and think that will be so delicious! I would use about 1/4 cup of the curry paste. Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy Thanksgiving!! xTieghan
LOVED this curry! I was amazed at how fast it came together! I had mine without rice or bread but lots of red onion & tamarind chutney and plum chutney. It would be awesome served over sauteed spinach or kale! I made it with Trader Joe’s reduced fat coconut milk, and it worked well. If you are allergic to coconut milk, I would use fat-free 1/2 & 1/2.
I did feel it lacked a little depth and was a bit too sweet, so I added 2 tsp of cumin along with the other spices. Bingo! I might try a bit more garam masala and/or curry powder as well. I also would dice up a large tomato and saute it with the onions instead of using tomato paste which, along with the pumpkin, brings too much sweetness.
But other than those minor quibbles, I think it’s a great curry and will make it again and again!
Hey Sue,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan