Pumpkin and Chickpea Curry

This pumpkin and chickpea curry is a delicious and easy vegan weeknight dinner idea, served with rice and roti. It’s budget friendly, comes together in just 30 minutes, plus tastes even better the next day, making it perfect for meal prep or freezing.

Course Main Course

Cuisine Australian, Indian-Inspired

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 440kcal

Author Sally

Ingredients

1 tablespoon olive oil
1 brown onion diced
2 garlic cloves minced
1 tablespoon curry powder
½ teaspoon ground cumin
½ teaspoon ground turmeric
600 grams peeled pumpkin cut into small cubes
400 ml can coconut milk
400 gram can diced tomatoes
400 gram can chickpeas drained and rinsed
Salt and black pepper to taste
Fresh coriander or parsley to serve
Cooked rice and roti or naan to serve

Instructions

Heat olive oil in a large pan over medium heat. Add onion and cook for 4–5 minutes until softened. Stir in garlic, curry powder, cumin, and turmeric. Cook for 1 minute until fragrant.
Add the chopped pumpkin, coconut milk, diced tomatoes, and chickpeas. Stir well to combine.
Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, or until the pumpkin is tender and the sauce has thickened.
Season with salt and pepper to taste. Serve hot with cooked rice and roti or naan, and garnish with chopped fresh herbs.

Video

Notes

Nutritional information is not including rice or roti.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for 3 days.

Nutrition