- Dairy free
- Egg free
- Gluten free
- Lactose free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- Vegan
- Vegetarian
- High in dietary fibre
- High in protein
- Over 4 serves veg or fruit
Warm and comforting, pumpkin and chickpea curry is an easy-to-make dish that’s perfect for feeding a crowd or packing up for lunch on the run. Don’t forget the pappadums.
- Serves4
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 1 tbs vegetable oil
- 1 brown onion, coarsely chopped
- 1 long red chilli, thinly sliced (seeds removed optional)
- 2 tsp finely grated ginger
- 4 garlic cloves, crushed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 400g can crushed tomatoes
- 400g can coconut milk
- 400g can chickpeas, rinsed, drained
- 500g pkt diced butternut pumpkin
- 1/2 cup chopped coriander
- Toasted cashews, to serve
- Sliced red chilli, extra, to serve
- Coriander leaves, extra, to serve
- Steamed basmati rice, to serve
- Pappadums, to serve
- Sliced tomato, to serve
- Red onion, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 2-3 mins or until soft. Add the chilli, ginger, garlic, cumin, ground coriander and turmeric and cook, stirring, for 2 mins or until aromatic.
Step 2
Add the tomato and coconut milk. Bring to the boil. Reduce heat to medium and simmer, covered, for 20 mins or until mixture thickens slightly. Add the chickpeas and pumpkin and simmer for 10 mins or until pumpkin is just tender. Add chopped coriander and season.
Step 3
Spoon the curry among serving bowls. Top with cashews, extra sliced chilli and coriander leaves. Serve with rice, pappadums, tomato and onion.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Made too much pumpkin and chickpea curry? Enjoy it for lunch or dinner the next day. Allow the curry to cool down to room temperature before placing it in an airtight container in the fridge, where it will last for up to 3 days.
If you have a small food processor, you can process the oil, onion, chilli, ginger, garlic and spices together to make a paste, then cook as per step 1.
For an extra vegetable hit, try adding some thawed frozen peas, baby spinach or snow peas for the last 10 mins of cooking.
What is the secret to a good pumpkin and chickpea curry?
The best curries have a good hearty texture, plenty of onion and garlic, and a generous combination of spices. Pumpkin and chickpeas are favourite ingredients in Indian-inspired curries as they hold their flavour and shape through the cooking process and make for a colourful dish. While many meat curries benefit from a lengthy simmer, it’s important not to overcook pumpkin and chickpea curry as you don’t want the pumpkin to lose its form. If you’re cooking pumpkin and chickpea curry in advance, leave it to cool while the pumpkin is still a little firm, as it will continue to soften as the curry cools.
Vegetable curries, made with lentils and cauliflower to potato and eggplant, are a staple of Indian cuisine. Pumpkin and chickpea make a satisfying combination that’s perfect for vegetarians or those wanting to add a few meat-free dishes to the weekly repertoire. This pumpkin and chickpea recipe will also suit those on a vegan diet. Find inspiration for more vegetarian and vegan curry recipes with our collection of ideas.
How spicy do you like your pumpkin curry?
The heat in a curry comes from the chilli peppers, specifically the active component called capsaicin. Although the seeds are often thought to be the source of heat, capsaicin is most concentrated in the white fleshy part of the chilli that holds them in place. If you remove this along with the seeds, your curry will be less spicy. If you like your curry hot, increase the chilli quota to taste.
Try our pumpkin chickpea curry serving ideas
This pumpkin curry recipe with chickpeas is perfect with a fresh and crusty bread roll. Or make it an evening feast served with basmati rice, naan bread and a side of potato and pea samosas with cucumber raita. Garnish with fresh coriander leaves or basil if you prefer. If you’re looking for an alternative to rice, pumpkin and chickpea curry also teams beautifully with couscous or cauliflower rice. You can even ladle the curry onto a split baguette lined with lettuce leaves.
FAQs
Pumpkin and chickpea curry
- Serves4
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 1 tbs vegetable oil
- 1 brown onion, coarsely chopped
- 1 long red chilli, thinly sliced (seeds removed optional)
- 2 tsp finely grated ginger
- 4 garlic cloves, crushed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 400g can crushed tomatoes
- 400g can coconut milk
- 400g can chickpeas, rinsed, drained
- 500g pkt diced butternut pumpkin
- 1/2 cup chopped coriander
- Toasted cashews, to serve
- Sliced red chilli, extra, to serve
- Coriander leaves, extra, to serve
- Steamed basmati rice, to serve
- Pappadums, to serve
- Sliced tomato, to serve
- Red onion, to serve
Description
Warm and comforting, pumpkin and chickpea curry is an easy-to-make dish that’s perfect for feeding a crowd or packing up for lunch on the run. Don’t forget the pappadums.
Method
Step 1
Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 2-3 mins or until soft. Add the chilli, ginger, garlic, cumin, ground coriander and turmeric and cook, stirring, for 2 mins or until aromatic.
Step 2
Add the tomato and coconut milk. Bring to the boil. Reduce heat to medium and simmer, covered, for 20 mins or until mixture thickens slightly. Add the chickpeas and pumpkin and simmer for 10 mins or until pumpkin is just tender. Add chopped coriander and season.
Step 3
Spoon the curry among serving bowls. Top with cashews, extra sliced chilli and coriander leaves. Serve with rice, pappadums, tomato and onion.