Pumpkin & Chickpea Coconut Curry

A warming seasonal pumpkin curry recipe with chickpeas, coconut and plenty of indian spices – perfect for the colder months.

What you need for this pumpkin curry recipe

• medium pumpkin
• ginger
• onion
• garlic cloves
• red chilli
• turmeric
• cumin
• garam masala
• cinnamon
• coriander
• coconut milk
• chopped tomatoes
• chickpeas

serve with

• rice
• coriander
• mango chutney
• juice of a lime/lemon

How to make pumpkin and chickpea coconut curry

Peel and chop your pumpkin up into bite-sized chunks.

Preheat your oven to 200C.

Finely dice your onion, garlic, chilli and ginger. Add to a large pan over a medium heat with a glug of oil. Stir fry until softened.

Add in the spices and stir fry for a few more minutes. Add in a splash of water if it needs it.

Pour in the pumpkin and coat with spices. Next add the tomatoes and coconut milk. Refill one of the tins with water and pour in. Stir and bring to a boil.

Cover with lid and cook in the oven for 30-40 minutes, until the pumpkin is roasted. In the last 10 minutes, add the chickpeas to the curry and season with salt and pepper. Return to the oven with the lid off.

Meanwhile, chop up the coriander and put some rice on to cook.

When everything is ready, serve with rice, coriander, a squeeze of lime or lemon juice and some mango chutney.

If you can’t find any pumpkin, switch it out for butternut squash, equally delicious!

Make sure to be careful when peeling the pumpkin as the skin can be tough!

Spinach would be a great addition to this dish for some greens!

More curry recipes

• Roasted Aubergine Curry
• Tofu Satay Curry
• Mango & Coconut Chickpea Curry
• Lentil & Cauliflower Curry
• Easy Vegan Curry

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Pumpkin & Chickpea Coconut Curry

A warming seasonal curry perfect for the colder months.

Print Recipe

Prep Time 20 minutes mins

Total Time 1 hour hr

Servings 6

Cook ModePrevent your screen from going dark

Ingredients

• 1 medium pumpkin (cut into bite size chunks)
• thumb of ginger (grated or chopped )
• 1 onion (finely diced )
• 3 garlic cloves (chopped or grated )
• 1 red chilli (chopped )
• 1 tsp turmeric
• 2 tsp cumin
• 1 tsp garam masala
• ½ tsp cinnamon
• 3 tbsp coriander (chopped)
• 400 ml coconut milk
• 400 ml chopped tomatoes
• 400 g chickpeas

Serve with

• rice
• coriander
• mango chutney
• lemon or lime juice

Instructions 

• Preheat your oven to 200C.
• Add your onion, garlic, chilli and ginger to a large pan over a medium heat with a glug of oil. Stir fry until softened.
• Add in the spices and stir fry for a few more minutes. Add in a splash of water if it needs it.
• Pour in the pumpkin and coat with spices. Next add the tomatoes and coconut milk. Refill one of the tins with water and pour in. Stir and bring to a boil.
• Cover with lid and cook in the oven for 30-40 minutes, until the pumpkin is roasted. In the last 10 minutes, add the chickpeas to the curry and season with salt and pepper. Return to the oven with the lid off.
• Put some rice on to cook.
• When everything is ready, serve with rice, coriander, a squeeze of lime or lemon juice and some mango chutney.

Video

Notes

• If you can’t find any pumpkin, switch it out for butternut squash, equally delicious!
• Make sure to be careful when peeling the pumpkin as the skin can be tough!
• Spinach would be a great addition to this dish for some greens!

Nutrition

Calories: 568kcalCarbohydrates: 94gProtein: 15gFat: 17gSaturated Fat: 13gSodium: 120mgPotassium: 1417mgFiber: 9gSugar: 14gVitamin A: 19653IUVitamin C: 42mgCalcium: 151mgIron: 8mg

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