Pumpkin & Chickpea Curry

Pumpkin & Chickpea Curry

Who doesn't love a delicious homemade curry?! The subtleness of the curry seeps into the tender pumpkin and chickpeas making for the most mouthwatering vegetarian dish. You can however easily sub in any other vegetables or you can add additional proteins such as chicken, beef or tofu. Just work with the base recipe of the curry and enjoy this recipe is so many ways! Oh and the best thing about curries – they taste even better the day after for leftovers! And also freeze well too. So make a BIG batch !
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Servings 4 people


  • 1/2 Butternut Pumpkin (or pumpkin of choice) or approx 500g
  • 1 can Chickpeas, drained
  • 1/4 Onion, finely chopped
  • 2 cloves Garlic, finely diced
  • 2 cm Fresh ginger, finely diced (or power if you don't have fresh)
  • 1 Fresh red chilli (or chilli flakes if you don't have fresh)
  • 1/2 tbsp Coconut oil Use olive oil if you don't have coconut
  • 1 tsp Turmeric powder or you could use fresh!
  • 1 tsp Curry powder of choice
  • 1 tsp Ground coriander
  • 1 tsp Cumin
  • 1 can coconut milk
  • 1 can coconut cream
  • 1/2 cup bone broth or stock
  • 1/2 cup cashews optional

optional – if you want to boost your greens:

  • 1/2 cup frozen peas
  • 1 large handful spinach

To serve – or your choice!

  • Fresh coriander leaves omit if you aren't on the coriander bandwagon! ;-p
  • Steamed greens and/or rice
  • Natural yoghurt optional


  • Chop the pumpkin into bite size pieces (around 3cm squares is good, you don't want them too small)
  • Finely dice/chop up your fresh garlic, ginger, chilli and onion if you haven't already
  • Heat a large frypan over medium heat, add coconut oil and once melted, add the chopped onion, garlic, chilli and ginger until slightly golden
  • Then add in all the remaining spices and stir through until aromatic.
  • Next add the coconut milk, coconut cream, bone broth/stock, pumpkin and chickpeas and bring to boil then turn down to low, cover and simmer up to 30min or until pumpkin is nice and tender
  • Take the lid off, add the cashews, peas and spinach (if including) and stir through gently and cook for a further 10-15min – this will help thicken the sauce a little more.
  • If you are serving with greens and/or rice now's the time to cook if you haven't already.
  • Serve with your greens and/or rice, tp with a dollop of natural yoghurt and coriander. Sit down and enjoy!


To make this recipe even more simple – you could simply replace all the spices with a pre-made curry spice mix of your choice. These can easily be purchased, but try to avoid the pre-made jars of curry (unless a good quality / wholefood ingredient list) 
Keyword curry, healthy curry, pumpkin curry, vegetarian curry

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