Incredible Pumpkin Curry

Incredible Pumpkin Curry

Phil Barrett, Edible Garforth Volunteer
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 1 White Onion  chopped
  • 600 g Pumpkin  cubed / chunked
  • 400 ml Vegetable Stock
  • 4 Garlic Cloves  crushed
  • 5 cm  Fresh Ginger  grated
  • 1 tbsp  Garam Masala
  • 4 tsp Medium curry powder
  • 1/2 tsp Turmeric
  • 1 tsp  Cayenne Pepper  or Substitute For Fresh Chillies to Personal Taste
  • 2 cans Chickpeas  drained and rinsed
  • 200 ml Coconut Milk
  • 1 handful Coriander  roughly chopped


  • Add the onion, cubed pumpkin and some of the stock to a large saucepan.
  • Cover and Cook on a med/low heat for 10mins until the onion is soft.
  • Turn up the heat to medium/high and add the garlic, ginger and spices to the pan, cooking off for a minute or so, stirring frequently.
  • Add chickpeas, coconut milk, the remaining vegetable stock, pumpkin puree and tomato puree and stir well. 
  • Reduce heat and simmer for 15mins, or until the chunks of pumpkin are soft and the sauce is thickened nicely.
  • Season to taste and add your chopped coriander


This recipe would also work great with lentils if you preferred. Likewise, if you have some veggies that need eating, chuck some in.