Fragrant Chickpea & Pumpkin Curry
This Fragrant Chickpea & Pumpkin Curry is a hearty, family-friendly dish that delivers comfort and nourishment in every bite. Packed with creamy coconut milk, tender pumpkin, and protein-rich chickpeas, it’s a wholesome vegetarian meal that even the most dedicated meat-lovers will enjoy. The gentle spice from turmeric and the subtle aroma of fresh curry leaves create a rich depth of flavour without overpowering the dish, making it perfect for both kids and adults.
What makes this curry so special is how simple it is to prepare yet how satisfying it feels. With a base of everyday pantry staples such as canned chickpeas, coconut milk, and vegetable stock. You can have dinner on the table with minimal fuss, even on busy weeknights. The recipe is also incredibly flexible: swap pumpkin for sweet potato, throw in leafy greens like spinach or kale for a nutrient boost, or add chicken or prawns if you prefer a non-vegetarian twist.
This is the kind of recipe that works beautifully for meal prep. It tastes even better the next day as the flavours develop, and it freezes well, making it a great option for batch cooking. Serve it with steamed rice, warm pita, or naan bread to soak up the creamy sauce, and you’ve got a dish that’s both hearty and comforting.
Fragrant Chickpea & Pumpkin Curry
Rate this RecipeEquipment
- Large flameproof casserole dish or deep frying pan
- Sharp knife and chopping board
- Wooden spoon
- Potato masher
- Measuring Cups and Spoons
- Ladle for serving
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion finely diced
- 4 garlic cloves finely chopped
- 3 cm ginger piece, finely chopped
- 2 tablespoons curry leaves fresh, plus extra fried curry leaves to serve
- 1 1/2 teaspoons ground turmeric
- 2 chickpeas x 400 g cans, drained and rinsed
- 2 coconut milk x 400 ml cans
- 450 g pumpkin cut into 2–3 cm cubes
- 2 cups vegetable stock or chicken stock
- 100 g baby spinach or kale, finely chopped
- sea salt and freshly ground black pepper
To serve:
- Greek yoghurt
- chilli flakes
- pita breads warmed
Instructions
- Start with your aromatics. Heat the olive oil in a large, shallow, flameproof casserole dish over medium heat. Add the onion and sauté for 3–5 minutes until starting to soften. Add the garlic and ginger and cook for 1–2 minutes until fragrant. Stir in the curry leaves and turmeric and cook for another 1–2 minutes.
- Add some heartiness. Add half the chickpeas to the dish, stirring to coat them in the spices and aromatics, and cook for 6–8 minutes. Use a potato masher to crush the chickpeas to break them down and thicken the curry. Add the coconut milk and stir well to combine. Then stir in the pumpkin and stock and bring to a gentle boil. Reduce the heat to low and simmer for 20–25 minutes until the pumpkin is tender.
- Stir the kale or spinach into the curry. Cook for another 5–10 minutes until wilted. Taste the curry and season with salt and pepper. Top the curry with a dollop of yoghurt, then scatter on the remaining chickpeas, the extra fried curry leaves and the chilli flakes and serve with the warm pita bread.
Notes
Tips for Beginners
- Use pre-cut pumpkin to save time on prep.
- If curry leaves aren’t available, use fresh coriander stems for freshness.
- Stir occasionally to prevent sticking and ensure even cooking.
- Taste the curry at the end and adjust seasoning—it may need extra salt if using low-sodium stock.
- For thicker curry, simmer uncovered for a few extra minutes to reduce the sauce.
Serving Suggestions
- Serve with steamed rice, roti, or naan instead of pita.
- Add extra toppings like toasted coconut, lime wedges, or crushed peanuts (if no allergies).
- Turn leftovers into a wrap filling with flatbread and fresh greens.
- Pair with a cucumber raita or simple tomato salad for contrast.
Storage Advice
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze portions in containers or zip-lock bags for up to 2 months. Defrost overnight in the fridge and reheat gently on the stove.
Substitutions
- Pumpkin: Swap for sweet potato, carrot, or butternut squash.
- Coconut milk: Use light coconut milk or evaporated milk for a lighter option.
- Spinach/kale: Substitute with silverbeet, frozen spinach, or peas.
- Chickpeas: Try lentils or cannellini beans for a change in texture.
- Pita bread: Serve with basmati rice or quinoa instead.
- Add diced chicken breast or thigh for a non-vegetarian version.
- Toss in prawns during the last 5 minutes of cooking for a seafood twist.
- Use firm tofu or tempeh cubes for a plant-based protein boost.
FAQs
1. Can I make this curry ahead of time?Yes, it actually tastes better the next day as the flavours develop. 2. Is this curry spicy?
Not overly; it’s mild but you can add chilli powder or fresh chillies for heat. 3. Can I use frozen pumpkin?
Absolutely—just note it may cook a bit faster, so check tenderness earlier. 4. Do I need fresh curry leaves?
They add a lovely aroma, but you can skip them or use a small amount of lime zest. 5. Can I blend the curry?
For a smoother texture, blend half the curry and mix it back in.
Helpful Hints
- Fry extra curry leaves in a little oil for a crunchy garnish.
- Use a mix of pumpkin and sweet potato for colour and flavour variety.
- Leftovers thicken in the fridge, loosen with a splash of stock or water when reheating.
- Toast spices briefly before adding liquids to deepen flavour.
- For meal prep, portion into microwave-safe containers with rice for easy lunches.
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