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Pumpkin Chickpea Curry

Serve 4

Prep Time 10 min

Cook Time 25 min

  • Fresh coriander, handful, chopped fine

  • 1 large onion, sliced

  • 2 cloves garlic, chopped fine

  • 20ml coconut oil (can be omitted if prefer oil-free)

  • 2.5 teaspoons ground cumin

  • 1.5 teaspoons garam masala

  • 1 teaspoon of curry powder

  • Celtic sea salt to taste

  • 1.5 tablespoons vegetable stock concentrate

  • 400g can tomato pieces (I use heaps of freshly chopped tomatoes)

  • 550g butternut pumpkin, peeled, cut into 3cm cubes

  • 400g can Chickpeas, drained

  1. Place onion & garlic with oil, cumin, curry powder & garam masala into a frying pan and sauté for 3 minutes.

  2. Add in vegetable stock, tomatoes & pumpkin. Turn the stove into low to medium heat & cook for 20 minutes. Cover the pan with a lid to help fasten the cooking time and prevent further loss of liquid.

  3. Add chickpeas and salt & cook further 5 mins.

  4. Stir through with chopped coriander and serve.


Cooled curry can be kept in the fridge in an airtight container for up to 3-4 days. Serve with steamed rice or quinoa & plain yoghurt as desired.

Nutritional value
  • The vibrant orange colour in pumpkin makes it a a powerful antioxidant of Beta-carotene. Consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer, slow down ageing and body degeneration.

  • Pumpkin and chickpea contain no saturated fats or cholesterol; however, they are both rich in dietary fibre, vitamins and minerals. Because of the rich content of fibre, it is regarded as a highly satisfying dish that keeps you full for a longer period.


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