Recipe: Pumpkin, Potato and Chickpea Curry

Pumpkin, Potato and Chickpea Curry

There are so many recipes out there for pumpkin and chickpea curry, this is my version, it’s so easy it’s ridiculous. Enjoy. I was planning on taking a photo to add to this recipe – but I ate all the curry. Woops.

  • 1 tablespoon vegetable oil
  • 1 brown onion, chopped
  • 400g pumpkin, peeled, cut into 2cm cubes
  • 2-3 large potatoes, cut into 2cm cubes
  • 2 garlic cloves, crushed
  • 2 ½ teaspoons ground cumin
  • 1 ½ teaspoons garam masala
  • 2 cups vegetable stock
  • 400g can Australia diced Tomatoes
  • 400g can Chickpeas, rinsed, drained, you can also soak from dry – use about a ¾ cup of chickpeas when dried.
  • 1/4 cup chopped coriander, plus extra to serve
  • 1/3 cup Greek yoghurt

Heat the oil in a large saucepan over medium heat. Cook the onion until clear. Add the pumpkin, potatoes garlic and spices. Cook, stirring, for approx. 1 min or until fragrant.

Add the stock and tinned tomatoes. Bring to the boil. Reduce heat and simmer, uncovered, for 10 mins. Add chickpeas and simmer a further 10 mins or until vegetables are tender. Add coriander and season.

This delicious curry is best served on a bed of rice, just spoon the curry into bowls. Top with yoghurt and extra coriander. It’s so simple and full of flavour, it’ll become a new family favourite.

Mix it up – If you want to try some extra ingredients and are unsure where to start here are some ideas:

  • Shredded kale for some green
  • Substitute potato for carrot
  • Add some peas or corn
  • If you have any suggestions please comment below.
August 2nd, 2016|Tags: , , , |0 Comments

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