Pumpkin & Chickpea Curry
Pumpkin & Chickpea Curry
Easy, affordable vegan curry with subtle spices and a rich golden coconut base—chilli optional for a milder flavour.
Servings
1
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp extra-virgin olive oil
- 4 shallots, finely diced
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 2 tsp grated fresh turmeric
- 1 tsp garam masala
- 1 tsp cumin
- 1 red chilli, finely sliced
- Salt & pepper, to season
- 270mL coconut milk
- 1½ cups vegetable stock, low salt
- 1.2kg pumpkin, diced
- 600g chickpeas, rinsed & drained
- ½ cup coriander leaves, chopped
Method
- Heat the oil in a large saucepan over high heat.
- Add the shallots and cook for 2 mins until softened.
- Then add the garlic, ginger, turmeric, garam masala, cumin and red chilli and cook for another minute until aromatic. Season to taste.
- Add the stock and coconut milk and bring to the boil.
- Then add the pumpkin and the chickpeas.
- Reduce the heat, cover the saucepan with a lid and simmer for 40 mins until pumpkin is tender and the sauce is thick.
- Serve with coriander leaves, yoghurt and rice if desired.
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