Curry is one of the coziest meals for autumn — warming, flavorful, and comforting. This pumpkin, kale, and chickpea curry balances spicy red curry paste with creamy coconut milk and pumpkin puree, producing a rich, silky sauce. Kale, bell pepper, and pumpkin add vitamins, color, and texture, while chickpeas provide satisfying plant-based protein, keeping the dish fully vegan.
If you enjoy a simple, hands-off curry, a crockpot mango chicken curry is another great option (good for warmer months). This pumpkin and kale version, however, is tuned for cool weather when local produce often includes squash, pumpkin, and winter greens. These seasonal ingredients are versatile and delicious, and this curry highlights them well.
Curry paste and canned coconut milk have become pantry staples for their convenience and rich flavor. Coconut milk adds creaminess without dairy and works wonderfully not only in curries but also in desserts and beverages. A couple of cans on hand make it easy to whip up plant-based meals any night of the week.
If you haven’t tried curry yet, this is a great entry point. Serve it over rice, rice noodles, or pasta, or enjoy it on its own. It’s an easy, nourishing meal that showcases fall flavors with minimal fuss.
- 2 tbsp sesame oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 2 inch knob fresh ginger, minced
- 1 large bunch kale, chopped
- 1 (15 oz) can pumpkin puree
- 1 (15 oz) can full-fat coconut milk
- 2 tbsp red curry paste
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 yellow, red, or orange bell pepper, chopped
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Heat sesame oil in a large frying pan over medium heat. Add the diced onion, garlic, and ginger and cook until the onion is translucent.
- Add the chopped kale and cook until wilted.
- Stir in the coconut milk, pumpkin puree, and red curry paste. Bring to a gentle bubble, then reduce the heat to simmer.
- Add the chickpeas, salt, and black pepper. Stir in the chopped bell pepper and cook just a few minutes to keep the peppers slightly crisp.
- Serve over rice, rice noodles, or pasta, or enjoy the curry on its own.
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