Roasted Pumpkin & Chickpea Coconut Curry

A beautiful mild coconut curry with roasted Jap pumpkin and chickpeas. Naturally vegan, filling and great for making ahead.

Protein: 1 × 400g tin organic chickpeas, drained

Serves: 4 | Cooking Time: 40 m

  • 500g Jap pumpkin, peeled and cubed
  • 1 tin chickpeas, drained and rinsed
  • 1/2 brown onion, diced
  • 2 garlic cloves, crushed
  • 1 tsp grated ginger
  • 1 tbsp mild curry powder
  • 1/2 tsp ground turmeric
  • 1 × 400ml tin coconut milk
  • 1/2 cup vegetable stock
  • Olive oil
  • Salt and pepper
  • Rice or naan, to serve

  1. Heat oven to 200°C.
  2. Toss pumpkin cubes with olive oil and a little salt.
  3. Roast for 20–25 minutes until tender and lightly caramelised.
  4. Meanwhile, heat olive oil in a large saucepan.
  5. Add onion and cook for 3–4 minutes until soft.
  6. Add garlic, ginger, curry powder and turmeric. Cook for 1 minute until fragrant.
  7. Pour in coconut milk and vegetable stock.
  8. Add chickpeas and simmer gently for 10 minutes.
  9. Stir through roasted pumpkin and cook for another 5 minutes.
  10. Season to taste and serve with rice or naan.

TIP: Gently mash a few chickpeas into the sauce if you prefer a thicker curry.

Vegan as written, provided your accompaniments are plant-based.

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