Indian Chickpea And Pumpkin Curry

About This Project


  • 1 tbsp coconut oil
  • 1 large onion chopped
  • 2 tbsp ginger grated
  • 2 cloves garlic minced
  • 340g tinned chickpeas, drained and rinsed
  • 450g pumpkin peeled and chopped
  • 240ml tomato passata
  • 300ml coconut milk
  • 200g fresh spinach chopped
  • 300g cherry tomatoes


  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 1 tsp cardamom


In a large saucepan heat the oil over medium-high heat. Add the onion, ginger and garlic, and cook for 1-2 mins, until soft.

Next, add in the spices and continue cooking for another 2-3 mins, add a splash of the coconut milk to prevent from burning.

Next, add in the chickpeas, pumpkin, tomato passata and the remaining coconut milk. Additionally, add in 120ml of water, then season with salt and pepper, and mix well.

Bring to boil then lower the heat, cover the saucepan with a lid and simmer for 20 mins, stirring occasionally.

Lift the lid and cook for another 5-10 mins until the sauce reduces and thickens. Finally, add the spinach and cherry tomatoes, mix well and take off the heat.

Serve with a portion of brown or white basmati rice.