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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!
30 Minute Indian Pumpkin Butter Chickpeas
Servings: 4
Calories Per Serving: 827 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Notes
Calories are calculated without the addition of steamed rice or naan.
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
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
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
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
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
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
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
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
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
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
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 ??
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
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
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 ??
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