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Home » fall recipes » Pumpkin Chickpea Curry with Kale

Pumpkin Chickpea Curry with Kale

Published: Oct 30, 2016 · Modified: Sep 13, 2020 by Cooking Chat · This post may contain affiliate links

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Spice up your pumpkin recipe routine with this tasty Pumpkin Chickpea Curry recipe! Pumpkin simmers with kale, chickpeas and curry spices for a healthy and flavorful meatless meal. Read on for details on the recipe and our suggested wine pairing, or click here to jump down to the recipe. 

plate of pumpkin chickpea curry

Up until recently, I had yet to post a recipe featuring pumpkins here on Cooking Chat. Then we came up with this tasty Pumpkin Patch Soup the other day, ad now we are rolling out this Pumpkin Chickpea Curry to spice up you pumpkin recipe options. Great timing, with Halloween tomorrow, right?

Making Pumpkin Chickpea Curry

This Pumpkin Chickpea Curry relies on a can of pumpkin puree, which is certainly a fast way to get some real pumpkin flavor onto your table. (my Amazon affiliate link provided if you’d like to order some pumpkin puree) Our pumpkin soup recipe is a good option if you are eager to carve up a sugar pumpkin and make good use of the flesh. And stay tuned for another pumpkin recipe we will be posting in a few days…

Pumpkin Chickpea Curry

The idea for this Pumpkin Chickpea Curry recipe came from the Whole Foods fall flier with “Meals for four under $15”. I made their recipe once, then created my own version with several variations on their recipe. One of my goals was to make the recipe more kid-friendly, so our eleven year old who is just starting to warm up to curry would eat it. I used less ginger than the original recipe calls for, and added the cinnamon and honey to create a touch of sweetness as a counterpoint to the heat of the curry. We all liked that addition to the recipe, including our son.

I also added kale and cauliflower to this Pumpkin Chickpea Curry recipe, which means this meal is loaded with nutrition. You can certainly skip the cauliflower if you want one less thing to chop, but it does absorb the curry and pumpkin flavors nicely if you choose to use it.

Pumpkin Chickpea Curry with Kale

We served this curry dish over couscous, but you could certainly serve it with rice if you prefer. I also heated up some frozen vegetable samosas to serve along with the curry, which made our 11 year old even more enthused about this meal!

Wine Pairing for Pumpkin Chickpea Curry

I have previously had good success pairing Italian food with Indian flavored curry; I decided to try that option again with our Pumpkin Chickpea Curry. We opened the 2015 Aia dei Columbi Falanghina ($15 , 13.5 ABV) to pair with our curry. Falanghina is a native Italian white wine grape. This Falanghina comes from the Sannio DOC, a hilly region north of Naples.

Aia dei Columbi Falanghina is a good, food friendly white wine. Pairs well with curry, as well as many other foods.

I get lemon on nose of this Falanghina wine, with crisp citrus taste and a touch of salinity. This is a food friendly wine that can work with a lot of flavors, and it definitely works with the curry. That crisp quality refreshes the palate, and the wine is pretty light so it lets the curry flavors shine nicely. Once again, we show that Italian wine and Indian curry can be a good combo! For more white wine pairing ideas, visit our always growing resource page!

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Recipe card

Pumpkin Chickpea Curry with Kale

Pumpkin Chickpea Curry
Print Recipe

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4.8 from 4 reviews

Pumpkin puree simmers with curry spices, chickpeas and kale for a healthy and flavorful meal.

  • Author: Cooking Chat
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: 5 servings 1x
  • Category: Main
  • Method: stove top
  • Cuisine: Indian

Ingredients

Scale
  • 1 tbsp canola oil (or other vegetable oil)
  • 1 onion, chopped
  • 1 large carrot, chopped
  • 4 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 tsp ginger powder
  • ¼ tsp cinnamon
  • ½ tsp honey
  • 2 ½ cups low sodium vegetable broth
  • 1 15 oz can chickpeas (also known as garbanzo beans), drained and rinsed
  • 1 15 oz can pumpkin puree
  • 1 large potato, peeled and cut into a small dice
  • 2 cups cauliflower, chopped (optional)
  • 3 cups kale, stems removed, slice the remaining leaves

Instructions

  1. Heat the oil in a pan over medium heat. Add the onions and carrots, cook until they begin to soften, about 10 minutes. Add the garlic and cook for another two minutes.
  2. Add the curry powder, ginger and cinnamon, stir to combine. Cook for about 2 more minutes.
  3. Stir in the vegetable broth, chickpeas and pumpkin puree. Add the potatoes, kale and cauliflower if using. Bring the liquid to a boil, then reduce heat to a simmer.
  4. Simmer covered, stirring occasionally, until the potatoes are soft. This will take about 25 to 30 minutes. When the potatoes and other vegetables are tender, you are ready to eat.
  5. Scoop out a serving of the curry, and serve over couscous or rice. Enjoy!

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Things You Will Need for Pumpkin Chickpea Curry

You want to use a can of 100% pure pumpkin puree. Below is an Amazon affiliate link to one good option for pumpkin puree; I would earn a small commission if you choose to make a purchase using the link.

« Leftover Chicken Pasta Sauce with Tomatoes and Onion
Creamy Pumpkin Penne Pasta »

Reader Interactions

Comments

  1. Derek

    November 05, 2016 at 4:56 pm

    Receipe looks very interesting & I can imagine d great taste it must be in d end. Will try out with a little twist to suit those who avoid eating garlic & onion.

    Reply
    • Cooking Chat

      November 05, 2016 at 5:53 pm

      Will be curious to hear how you adapt it, Derek! I’m sure you can still find a way to enjoy it with some alternate ingredients.

      Reply
  2. Lisa | Garlic & Zest

    September 21, 2018 at 7:15 am

    I love this veggie-centric curry. We are trying to eat more vegetables and I know this would be a great meatless Monday dinner for the family.

    Reply
    • Cooking Chat

      September 22, 2018 at 6:36 am

      Good idea to schedule this for a Meatless Monday!

      Reply
  3. Helen of Fuss Free Flavours

    September 21, 2018 at 7:28 am

    A very tasty looking dish with some great ingredients. I love anything with chickpeas in, they have that lovely nutty texture and full of goodness. An easy go to meal for any day of the week.

    Reply
    • Cooking Chat

      September 22, 2018 at 6:36 am

      Thanks Helen, they do add some great substance to a meal!

      Reply
  4. Maria

    September 21, 2018 at 7:33 am

    This curry recipe looks like it’s packed full of flavour and a fantastic way to make the most of pumpkin season! Great photographs too 🙂

    Reply
    • Cooking Chat

      September 22, 2018 at 6:35 am

      Thanks Maria!

      Reply
  5. Gabi

    September 21, 2018 at 8:16 am

    We love chickpeas and pumpkins and yet I never combined both of them in a meal. Thank you for inspiring me with this delicious sounding curry recipe:)

    Reply
    • Cooking Chat

      September 22, 2018 at 6:34 am

      Thanks Gabi, wasn’t a typical combo for us but worked out nicely.

      Reply

Trackbacks

  1. Great Pumpkin Recipes and More Tasty Highlights | Cooking Chat says:
    November 5, 2016 at 6:14 am

    […] have wine pairings still, including the other pumpkin recipes we made. We spiced things up with our Pumpkin Chickpea Curry with Kale. That paired up nicely with an Italian white […]

    Reply
  2. Roasted Turkey Breast with Morel Mushroom Sauce #winePW | Cooking Chat says:
    November 12, 2016 at 7:50 am

    […] but with room for improvement. For my most recent “A” pairing effort, check out the Pumpkin Chickpea Curry that we paired with a Falanghina from Italy. Roasted Turkey Breast with Morel Mushroom Sauce   Print Prep time 15 […]

    Reply
  3. Christmas Wine Gifts: Tips and Bottles to Give #winePW | Cooking Chat says:
    December 9, 2017 at 10:58 am

    […] or a Falanghina. For instance, we enjoyed the 2015 Aia dei Columbi Falanghina ($15 , 13.5 ABV) with some curry. Maybe give them a gift card for some Indian takeout to go with this bottle? In the red department, […]

    Reply

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Hi there! I'm David. I love creating tasty, (mostly) healthy recipes, finding great wine pairings, and sharing good food with family and friends. learn more about me!

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