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Thai Pumpkin Chickpea Curry

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Side Dish


  • 2 Cups Cubed Pumpkin
  • 1 Cup Canned Chickpeas
  • 1 Cup Sliced Red Pepper
  • 1 Tbsp Thai Red Curry Paste
  • 1 Tbsp Oil
  • 1 Tsp Minced Garlic
  • 2 Tsp Soy Sauce
  • 1 Tsp Sugar
  • Tsp Salt
  • ¼ Tsp Red Pepper Flakes (Optional)
  • 1 Tbsp Lime Juice
  • 1 14-15 oz Thick Coconut Milk


Making on a Stovetop

  • Take a pan. Heat the oil over medium heat. Add minced garlic to it and saute it till it turns golden (not brown).
  • Add red curry paste, soy sauce, salt and sugar to it. Stir it a few times and mix pumpkin in the pan.
  • Cook till the pumpkin looks caramelized. Add chickpeas and coconut milk to the pan.
  • Mix them and add 1 cup of water to it. Add sliced red pepper, red pepper flakes and cook the curry till it reaches the consistency of your liking.
  • Remove the pan and taste the seasoning. Adjust the seasoning if you want.
  • Sprinkle the lime juice and serve with rice or any grain.

How to Cook in an Instant Pot

  • Switch on the Instant Pot and turn the saute mode on.
  • When it displays hot, heat oil in it and add minced garlic. Saute till the garlic looks golden.
  • Add red curry paste, soy sauce, salt and sugar to the Instant pot and stir for a couple of minutes.
  • Mix pumpkin in at this time and cook till it looks a little caramelized. Make sure it doesn't stick to the bottom.
  • At this time add coconut milk, chickpeas, water, and pepper flakes.
  • Stir it once and cover with the lid.
  • Cancel the saute button and cook on high pressure for 3 minutes.
  • Let the pressure release naturally. Add sliced red pepper to the curry.
  • Remove the lid and stir it once. Taste the seasoning.
  • Add lime juice and serve with any grain or rice of your choice.
  • Enjoy!!!
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