Tasty, Affordable, Quick and Easy – My Pumpkin and Chickpea Curry ticks a lot of boxes! It also freezes well for later.
Like a lot of people, I’m trying to incorporate more vegetarian meals into my family’s diet. When it comes to taste, ease and affordability, my Pumpkin and Chickpea Curry is an absolute winner.
Any type of pumpkin will work for this meal; crown, butternut or squash. You could also substitute the pumpkin for kumara, potato or even parsnip if you prefer. The cauliflower could be swapped for broccoli, green beans or courgette depending on what’s in your fridge!
How to make Pumpkin and Chickpea curry:
To begin, heat oil in a large frying pan and sauté the onion and garlic for a few minutes. Add the curry powder and garam masala and fry with onions for a minute. Stir through tomato paste and pumpkin.
Once the pumpkin is coated, add cauliflower, drained chickpeas, coconut milk, canned tomatoes and honey. Bring to the boil then cover with a lid and simmer for 15-20 minutes until pumpkin is cooked through.
Two minutes before serving, fold through the spinach. Season to taste then serve with steamed rice and roti, freshly chopped coriander, cashew nuts and natural yoghurt.
Common questions about Pumpkin and Chickpea Curry:
Can I freeze this meal? Yes, once it has cooled down to room temperature. Freeze the curry in an airtight container for up to three months. Thaw in the fridge overnight and reheat to piping hot.
What substitutes could I make? The pumpkin could be swapped out for kumara or potato. You could also use coconut cream instead of coconut milk. If you like your curry hot, add in some chilli flakes or powder.
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- 1 Tbsp oil
- 1 onion, finely diced
- 3 cloves garlic, crushed
- 2 tsp mild curry powder
- 2 tsp garam masala
- 1 Tbsp tomato paste
- 500g pumpkin, cubed
- 250g cauliflower, cut into chunks
- 1 can chickpeas (420g)
- 1 can coconut milk or cream (400ml)
- 1 can crushed tomatoes (400g)
- 1 tsp honey
- 100g baby spinach
- Steamed rice
- Roasted cashew nuts
- Natural yoghurt
- Heat oil in a large frying pan and saute onion and garlic for a few minutes. Add curry powder and garam masala and fry with onions for a minute, stirring.
- Stir through tomato paste and the cubes of pumpkin. Once they are all coated add cauliflower, drained chickpeas, coconut milk, canned tomatoes and honey.
- Bring to the boil and cover with a lid, simmer for 15-20 minutes stirring occasionally until the pumpkin and cauliflower is just cooked through.
- Fold through the spinach two minutes before the end of cooking time.
- Season to taste and serve with steamed rice and/or roti.
- Garnish with freshly chopped coriander, cashew nuts and natural yoghurt.
- You can use coconut milk or coconut cream depending on how rich and creamy you like your curry sauce.
- Pumpkin can be swapped for potato or kumara.
- Add chilli powder or flakes if you like your curries hotter.
- Add some diced chicken if you want more protein.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 505Total Fat: 31gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 11mgSodium: 295mgCarbohydrates: 50gFiber: 10gSugar: 14gProtein: 14g
Nutritional values are approximate. Please use your own calculations if you require a special diet.