Pumpkin Curry

Naturally wholesome and easy to prepare, this nourishing one-pot Pumpkin Curry is the kind of everyday meal that feels both satisfying and comforting. Perfect for busy weeknights or relaxed home cooking.

Pumpkin Curry

Serves 4

Total Time Prep: 15 mins, Cook: 30-35 mins

Ingredients

Main Ingredients
Pumpkin, peeled and cut into cubes	400–500g
Chickpeas, drained and rinsed	1 can (400g)
Salt	To taste
Black pepper	To taste
For the curry base
Vegetable oil	2 tbsp
Onion, finely chopped	1
Garlic cloves, minced	3
Ginger, grated	1 tbsp
Curry powder (or garam masala)	1–2 tsp
Ground cumin	1 tsp
Ground coriander	1 tsp
Turmeric	1/2 tsp
Chopped tomatoes	1 can (400g)
Vegetable stock	250ml
To finish
Coconut milk	100–150ml
Fresh coriander	For garnish
Lime wedges (optional)

Cooking Method

Step 01	Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent.
Step 02	Add garlic and ginger, cooking briefly until fragrant.
Step 03	Stir in curry powder, cumin, coriander and turmeric, allowing the spices to bloom for 30–60 seconds.
Step 04	Pour in chopped tomatoes and vegetable stock, stirring to combine. Bring to a gentle simmer.
Step 05	Add pumpkin cubes and cook for 15–20 minutes, or until tender and starting to soften.
Step 06	Stir in chickpeas and continue simmering for another 5–10 minutes until the curry thickens and the pumpkin is fully cooked.
Step 07	Pour in coconut milk and mix well. Season with salt and black pepper to taste. Simmer for a final 2–3 minutes.
Step 08	Serve warm, garnished with fresh coriander and a squeeze of lime if desired.