Bowl of pumpkin and chickpea curry with rice on the side and coriander on top

Pumpkin curry

Name: Pumpkin curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 2 tbsp groundnut oil or other flavourless oil; 3 cardamom pods; 2 onions finely chopped; 2 garlic cloves crushed; small piece of ginger finely grated; 2 tsp ground coriander; 1 tsp ground cumin; 1 tsp ground turmeric; 1 tsp mild chilli powder; 2 tbsp tomato purée; 500g pumpkin or squash cut into chunks; 500ml vegetable oil; 400g can of chickpeas drained; 2 tbsp greek yogurt; coriander leaves to serve; cooked rice to serve

Anna Glover

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

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Make the most of pumpkin season with this easy, warming one-pot

Gluten free

Vegetarian

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Try our recipe for pumpkin curry then try our pumpkin soup, miyan taushe (Nigerian pumpkin stew), and prawn and pumpkin curry. Now try more pumpkin recipes.

Pumpkin curry recipe

Ingredients

Nutrition

2 tbsp groundnut oil

or other flavourless oil
3 cardamom pods
2 onions

finely chopped
2 garlic cloves

crushed
small piece of ginger

finely grated
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp mild chilli powder
2 tbsp tomato purée
500g pumpkin or squash

cut into chunks
500ml vegetable oil
400g can of chickpeas

drained
2 tbsp greek yogurt
coriander leaves

to serve
cooked rice

to serve

Nutrition: PER SERVING

kcal233
fat10.8g
saturates3g
carbs21.1g
sugars9.4g
fibre8.6g
protein8.6g
salt0.5g

Method

step 1

Heat the oil in a wide, deep frying pan and add the cardamom pods. Cook for a couple of minutes then add the onions and cook for 20 mins until golden and softened. Stir in the garlic and ginger, and cook for 2 mins, then add the spices and stir until fragrant. Add the tomato purée and cook for a couple of minutes, then add the pumpkin and stir until coated in the spice mixture. Add the stock and bring to a simmer.
step 2

Cook for 5 mins then add the chickpeas, cover with a lid, and simmer gently for 15-20 mins or until the pumpkin is tender. Take off the heat and stir in the yogurt, a little at a time. Scatter over some coriander leaves and serve with rice.

Try more vegetarian curry recipes.

Sweet potato and lentil curry in two bowls

Authors

Anna Glover profile

Anna GloverSenior food editor

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