Chickpea and Pumpkin Curry

Chickpea and Pumpkin Curry


  • 20 bay leaves
  • 1 chunky cut carrot
  • 420g chickpeas drained
  • 1 chili finely sliced
  • 140ml coconut milk (powdered coconut milk is really useful and is what I used)
  • 2 tbsp coriander powder
  • 1 tsp curry powder
  • 1 piece fresh ginger finely chopped
  • 4 cloves garlic thinly sliced
  • 2 tbsp oil
  • 1 onion finely sliced
  • 1 kg pumpkin cut into small chunks
  • 1 tsp turmeric
  • 3 cups of water (750ml)


  1. Heat the oil and cook the onions until browned.
  2. Add the curry paste and lightly fry for a minute or two.
  3. Add the pumpkin and carrot chunks and coat in the paste.
  4. Cover with the water and bring to the boil. Reduce the heat and simmer for 10 minutes.
  5. Stir in the chickpeas and coconut milk.
  6. Cook for a further 10 minutes on a low heat or until the pumpkin in soft.
  7. Make sure to pull the bay leaves out if you can to avoid chewing on a leaf.

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