Pumpkin Chickpea Curry

For a hearty, vegetarian dish this flavour-packed favourite takes some beating. Best thing is it tastes even better as leftovers.


  • 2 tbsp coconut oil
  • 1 onion, finely chopped
  • 1 tbsp fresh root ginger, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli powder, (or less if you prefer a milder curry)
  • 1/2 tsp ground fennel
  • 1/2 tsp ground turmeric
  • 1/2 tsp garam masala
  • 400 ml canned coconut milk
  • 600 ml vegetable stock
  • 2 onion squash, deseeded and cut into bite-sized chunks, skin left on
  • 240 g canned chickpeas, (drained weight from one 400 ml can)
  • 200 g rainbow chard, stems removed and leaves cut across into thick strips
  • salt
  • freshly ground black pepper
  • paratha, chapati or naan bread, to serve


Step 1.
Melt the oil in a sauté pan and fry the onion, ginger and garlic over a low heat for 10 minutes without colouring, stirring occasionally.

Step 2.
Add all of the spices, except for the garam masala, and cook for 5 minutes, stirring regularly and adding a small splash of water if the mixture starts to stick.

Step 3.
Stir in the coconut milk and vegetable stock and bring to a simmer. Add the onion squash and chickpeas and simmer gently for 20 minutes or until the squash is tender but still holding its shape.

Step 4.
Add the garam masala, then season to taste with salt and pepper. Add the chard leaves and cook for 2 minutes or until just wilted.

Step 5.
Serve the curry with your favourite Indian flatbreads.

Serves 4-6