Pumpkin Cashew Butter Chickpea Curry

I hardly ever post a savoury recipe on here! To be fair, sweet things are where my heart lies, I feel it’s were my skill set best sits and also where my creativity flourishes! I think it’s because I do personally have quite a sweet tooth! That being said I do love savoury food too, particularly a good curry. Now I’ll be honest, I still can’t eat chickpeas but this site is not just about me. This curry was created for Pulsin, hence the Pulsin protein boost in the sauce! It’s also why it’s vegetarian as they are a vegetarian company but you could of course make the sauce and add leftover roast chicken and it would be mightily delicious if like me chickpeas are not so easily tolerated.

The plain pea protein is so versatile, you can use it in sweet and savoury recipes and if anything I tend to use it more in the latter and stick with the chocolate pea protein for all the protein boosted sweet treats.

I’ve use pumpkin puree in the sauce which helps instantly create a luxurious thick sauce but you could use butternut squash or even sweet potato puree if you prefer. You may be more likely to have one of the aforementioned at hand, but failing that canned pumpkin puree is the ultimate in handiness!

Quinoa alongside instead of the usual jasmine or forbidden rice which is my latest obsession. I tend to switch between quinoa and rice as my go to savoury grains. Buckwheat is reserved for pancakes and crepes, as are oats as well as at least one mighty bowlful a day, more often than not post workout and/or as my go to bed time snack.

Curry to warm you from the inside out, nourishing, satisfying comfort food at it’s best.

Pumpkin Cashew Chickpea Curry

Print Recipe
By Serves: 4 Prep Time: 10 minutes Cooking Time: 15 minutes


  • 200g pumpkin puree
  • 15g pulsin pea protein
  • ½ tsp ground ginger
  • ½ tsp ground cumin
  • ½ tsp chilli powder
  • ½ tsp garam masala
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • 1 tsp maple syrup
  • 40g smooth roast cashew butter
  • 300ml unsweetened oat or almond milk
  • ½ - ⅔ can of chickpeas, drained and rinsed well
  • Coriander, coconut flakes, roasted cashews, corn chips, quinoa to serve



Blend together pumpkin puree through to oat or almond milk in a high speed blender. Pour sauce into a pot, bring to the boil, simmer for 10 minutes.


Add a touch of hot water or more milk of choice to thin out the sauce it gets too thick.


Add in chickpeas and allow to heat through for 5 minutes more.


Serve topped with fresh coriander, roast cashews, coconut flakes and a side of quinoa. Corn chips might seem random but a nice little touch for scooping up the chickpea curry with an added crunch!

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