The warming curry spice makes these stuffed pumpkins the perfect fall meal. Beautiful carnival pumpkins are small enough to use as a serving bowl for healthy plant-based chickpea curry. This recipe is full of anti-inflammatory ingredients and features vitamin A rich pumpkin, wild rice, and is packed with vegetables.
I love wild rice in the fall. Wild rice is a whole grain that comes from the seeds of aquatic grass. It has a nutty flavor and chewy texture which is a lovely addition to this curry. Chickpeas add plant-based protein and the coconut milk gives this dish creaminess.
This recipe makes a colorful centerpiece for a holiday or as a cozy meal on a cool autumn night. I recommend adding in my vegan chicken if you would like to make this meal more filling.
Chickpea Curry Stuffed Pumpkins
Equipment
- 9" x 13" baking dish
- Skillet
- Measuring spoons
- Mixing bowl
Ingredients
- 4 small pumpkins
- 1 Tbsp vegan butter
- 1 yellow onion chopped
- 1 medium jalapeno diced
- 4 cloves garlic chopped
- 1 Tbsp fresh ginger minced
- 1 Tbsp curry powder
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ¼ cup wild rice rinsed and drained
- ½ cup frozen peas
- 1 small head of cauliflower broken into bite sized pieces
- 2 red potatoes cut into 1” cubes
- 1 can full-fat coconut milk
- ¼ cup water
- 1 tsp kosher salt
- 15 oz chickpeas drained and rinsed
Instructions
- Preheat oven to 400 °F.
- Cut the top off the mini pumpkins and scoop out the seeds. Reserve the tops.
- Bake pumpkins and tops for 25 minutes. (They will not be completely cooked.)
- Heat butter in a large skillet on medium heat, add the onion, and saute for 5 minutes until translucent.
- Next add the jalapeno, garlic, ginger, curry powder, cumin seeds, coriander, turmeric, cinnamon, and wild rice and cook until fragrant.
- Add the cauliflower, peas, potatoes, coconut milk, water, and salt and bring to a boil. Cover the pan and allow to simmer for 20 minutes or until the vegetables and rice are tender.
- Stir in chickpeas and allow to heat through about 2-3 minutes.
- Divide the mixture amongst the pumpkins and place the tops back on the pumpkins. Bake for 20 minutes or until the filling is bubbling and the pumpkins are easily pierced with a knife.
- Let the pumpkins sit for 5-10 minutes before serving.
Did you make this recipe?
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