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Chickpea and Pumpkin Curry

Chickpea and Pumpkin Curry
chickpea and pumpkin curry jpg

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 1 tbsp oil and cook the onions until browned.
  2. Add the curry paste (prepared with 1 tbsp oil, 1 tsp curry powder, 1 4 cm piece fresh ginger, 2 tbsp ground coriander, 4 cloves garlic, 1 chilli, and 1 tsp turmeric) and lightly fry for a minute or two.
  3. Add the pumpkin and carrot chunks and coat in the paste.Cover with the water, add bay leaves, and bring to a boil. Reduce the heat and simmer for 10 minutes.Stir in the chickpeas and coconut milk.Cook for a further 10 minutes on a low heat or until the pumpkin in soft.Make sure to pull the bay leaves out.

This is one astonishing addon!!

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