One-Pot Eggplant, Pumpkin and Chickpea Curry

For a unique twist on classic Indian flavor, give this one-pot eggplant, pumpkin and chickpea curry a try. It’s a thick and hearty meal that will leave you satisfied despite the lack of meat. The veggies and spices will meld together to create a powerful flavor profile.

Whether you have a vegetarian in your household or just want to go meatless tonight, this curry is a great option. The chickpeas will provide enough plant-based protein to leave you full and keep you from reaching for that evening bowl of chips.

Give this recipe a try and let us know in the comments if you liked it!

Need more curry ideas? Try these:

Photo credit: A Healthier Michigan 

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  • 1 15 oz. can of pumpkin puree
  • 1 eggplant, chopped into bite-size pieces
  • 2 red bell peppers, de-seeded and chopped into bite-size pieces
  • 3 large handfuls of fresh spinach, cleaned and dried
  • 1 can of chickpeas, drained and rinsed
  • 2 garlic cloves, minced
  • 1 thumb-sized piece of ginger, minced
  • 2 tsp. of ground ginger
  • 2 tsp. of ground turmeric
  • 2 tsp. of cumin seeds or ground cumin
  • 1 small jalapeno pepper, diced (de-seed to make it less spicy)
  • 1 Tbsp. of homemade or store-bought vegetable stock paste
  • 3 Tbsp. of extra-virgin olive oil
  • 2 (15 oz.) cans of diced tomatoes
  • 2 (15 oz.) cans of coconut milk
  • 2 Tbsp. of tamari or soy sauce
  • Brown rice to serve

One-Pot Eggplant, Pumpkin and Chickpea Curry

1. Place eggplant, red bell pepper and chickpeas into a dutch oven or large saucepan.
2. Pre-heat the oven to 390°F
3. Heat 2 tablespoons of olive oil in a small frying pan over high heat.
4. Add the garlic, ginger and jalapeno and sauté together on medium heat for about 2 minutes.
5. Add spices and another tablespoon of olive oil and sauté for another minute. Be sure not to let it burn.
6. Add the diced tomatoes, vegetable stock paste, coconut milk and tamari. Bring to a boil.
7. Pour the coconut-tomato mix over the vegetables and place the dutch oven into the oven. Cook for about 30 minutes.

If you don't have a dutch oven, you can place everything into a large saucepan and let the curry simmer at medium heat for about 30 minutes on the stove. The next steps are identical no matter if you are using a dutch oven or saucepan.

8. In the meantime cook the rice according to instructions.
9. Once the curry is done, place the spinach into the dutch oven or saucepan and stir with a wooden spoon until it is wilted. This should not take more than 3 minutes.
10. Serve the curry with rice and add more spices or vegetables stock paste according to taste. Enjoy!

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