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Chickpea And Pumpkin Curry

Published Friday, 25 October, 2013 by Beth Bradshaw

Don't waste the insides of your pumpkins this halloween - use them!



  • 1 red onion, diced
  • 1 garlic clove crushed and chopped
  • 1 can coconut milk
  • 1 can chickpeas
  • 500g pumpkin, chopped into chunks
  • 2 tbsp. Curry powder (tikka or garam masala)
  • 1 tbsp. Chilli powder (or more depending on how you like it)
  • 1 tbsp. Ground ginger


1) fry the onions for 10 minutes until soft on a medium heat, then add the garlic and all the spices and cook for another couple of mins

2) then add the chickpeas and coconut milk.

3) finally add the pumpkin, mix together, cover with a lid and cook on a low heat for around an hour or until the pumpkin is soft and cooked.

4) check the spice of the curry, if you find it too spicy add some yoghurt or add more spices.

5) once cooked, serve with rice, naan breads or poppadum's.

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