It has finally cooled down here in Brisbane to an almost winter-like temperature, so I’m really bringing out the winter comfort classics. This delicious Pumpkin and Chickpea Curry is no exception.
I have to admit that this curry is very much a super quick and easy weeknight meal style of curry, for when you’re in the mood for something warm and comforting. It isn’t a traditional Indian Curry. Having spent quite a few months in India, I have developed a love for the food. Unfortunately I don’t have the time to make traditional food from scratch.
Luckily, this curry definitely hits the spot when you’re in the mood. Even better, it’s a lot cheaper than take away! (and it probably takes about the same time to make as it does to drive to the take away store, or have one delivered).
Another great thing about this Pumpkin and Chickpea Curry recipe is that it is not too spicy, so it’s even suitable for your kids. I was definitely surprised when I made it for my kids and my 3 year old was scooping it up in his roti and actually eating it.
To Make Pumpkin and Chickpea Curry
As there’s no meat, this curry actually comes together pretty quickly. I normally try to roast my pumpkin to increase the flavour. If you don’t have time, you can steam the pumpkin, or cook it in the sauce itself.
It is important that you use the right curry paste for this recipe. I use the Patak’s Korma Curry Paste, as it’s vegan. It’s really important to make sure you get the curry paste, and not the simmer sauce, as that contains dairy. If you get a different brand, then double check the ingredients to make sure they’re vegan.
This curry freezes well. I often make a double batch and freeze the extras for a super quick weeknight meal.
Bake the pumpkin in the oven until just browned and soft.
Brown half of an onion over medium heat. Add the curry paste and cook until aromatic (I swear this description makes no sense until you actually cook curry paste).
Add the water and chickpeas, and stir until the chickpeas are coated in the curry paste.
Add the pumpkin, coconut cream and sugar. Stir until combined. Cook on medium heat until heated through.
Add peas, and mix through.
Cook until heated through. Serve with rice, pappadums and toasted roti for a truly warming Indian experience.
Let me know what you think of the recipe below!
Chickpea and Pumpkin Korma Curry
- Brown Rice to serve
- 400 g Butternut Pumpkin Cut into 2cm pieces
- 1/2 Onion Diced
- 1/2 Jar Vegan Korma Curry Paste I use the Patak brand
- 1/2 cup Water
- 1 tin Chickpeas Rinsed and Drained
- 270 ml Coconut Cream
- 1 tspn Brown Sugar
- 1 cup Frozen Peas
- Cook rice according to packet instructions.
- While rice is cooking, preheat oven to 180degrees C. Line a baking tray with baking paper.
- Bake the pumpkin in the oven for approximately 15 minutes, or until browned and just soft.
- Place a frying pan on medium heat. Add a few tablespoons of water and cook the onion, stirring, until browned.
- Add the curry paste and cook for a few minutes until you can smell the spices.
- Add the chickpeas and water and mix through until they are coated in curry paste.
- Add the cooked pumpkin, coconut cream and sugar. Stir gently until combined. Allow to cook for approximately 5 minutes, until heated through.
- Add the peas and stir through until peas are cooked, adding extra water if the curry seems a bit dry.
- Serve over rice. Pappadums and toasted roti will add to the curry take away experience.