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Roast Pumpkin & Chickpea Curry

(Serves 4-6)

This is ideal for leftovers or to store extra in the freezer, the flavours intensify over time, which is why we recommend the yoghurt for those who may be sensitive or new to spice. Roasting the pumpkin to caramelise is to add sweetness & flavour, you can add it straight into the pan with the onions if you are short on time.


2 tablespoons olive oil

1 pumpkin or butternut – cut into chunks

2 cans of chickpeas, rinsed & drained

1 medium white onion, diced

3 cloves garlic, minced

1 teaspoon ground coriander

1 teaspoon turmeric

½ teaspoon of black mustard seeds

½ teaspoon cinnamon

½ teaspoon ground ginger (grated fresh ginger adds an amazing zing to this dish if you have it!)

¼ teaspoon chilli powder (adjust to spice preference)

1 can of coconut milk

1 can of chopped tomatoes

1 tablespoon of tomato paste

1 cup of low sodium vegetable stock

½ cup of water

Salt and pepper to season.


1 tablespoon of plain natural yoghurt (coconut yoghurt will also work) and/or a generous sprinkling of fresh coriander -