Vegan Chickpea and Pumpkin Korma Curry in a bowl
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Chickpea and Pumpkin Korma Curry

A deliciously warming Korma Curry that is quick and easy and perfect for a weeknight meal.
Prep Time15 mins
Cook Time10 mins
Servings: 4


  • 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.