Pumpkin Curry

Servings 4


  • 1/2-1 Pumpkin
  • 4 cm ginger
  • 2 chopped onion
  • 3 cloves garlic
  • 1 fresh chilli or 1 tsp ground chilli
  • 1 bunch fresh coriander
  • 1 tbsp oil
  • 1 tsp turmeric
  • 1 tin chopped tomatoes
  • 2 tins Chickpeas
  • 2 tins light coconut milk


  • Chop the squash or pumpkin into chucks. Peel and cut the ginger into matchsticks. Chop the coriander stalks keeping the leaves whole.
  • Add oil to the pan and add ginger, garlic, onions and chilli. soften. Add the coriander stalks, turmeric, tomatoes and coconut milk. Bring to a boil then add the pumpkin and chickpeas.
  • Reduce to a low heat, cover after adding a splash of water to stop it getting too dry. Simmer for 45 mins.
  • Serve with rice. Scatter with coriander leaves
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