Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Metric
US Customary
Smaller
Normal
Larger
Print
Pumpkin Curry (Vegan + GF)
This Pumpkin Curry is nutritious yet comforting, easy to make, and a great way to make use of seasonal produce!
Course
Main Course
Cuisine
Indian
Keyword
vegan chickpea curry, vegan pumpkin curry
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
Calories
397
kcal
Author
Rhian Williams
Ingredients
1
tablespoon
(
1
tablespoon
)
coconut oil
(or vegetable or rapeseed oil)
1
(
1
)
onion
, diced
1
cm
(
½
inch
)
ginger,
, peeled and minced
2
(
2
)
garlic cloves
, minced
1
heaped teaspoon
(
1
heaped teaspoon
)
curry powder
1
teaspoon
(
1
teaspoon
)
ground cumin
1
teaspoon
(
1
teaspoon
)
ground turmeric
1
teaspoon
(
1
teaspoon
)
sweet paprika
1
teaspoon
(
1
teaspoon
)
garam masala
800
g
(
28
oz
)
pumpkin
, deseeded and diced* (or sub butternut squash or sweet potato)
400
g
(
14
oz
)
tin of chickpeas
, drained and rinsed
1
(
1
)
vegetable stock cube
(ensure gluten-free if necessary)
Handful
(
Handful
)
fresh coriander (cilantro)
, roughly chopped
200
ml
(
⅘
cup
)
coconut milk
Salt + pepper
to taste
200
ml
(
⅘
cup
)
tinned tomatoes
200
g
(
7
oz
)
spinach
To serve (optional):
Cooked brown or white rice
Flaked almonds
Pumpkin seeds
Coconut flakes
Instructions
Heat up the oil in a large saucepan
Once hot, add the onion, ginger and garlic, and fry for around 10 minutes until soft
Add the curry powder, cumin, turmeric, paprika and garam masala, and fry for a minute until fragrant
Add the pumpkin, chickpeas, stock cube, coriander, coconut milk and salt + pepper, and enough water to roughly cover
Bring to the boil and simmer on a low heat for around 10 minutes, until the pumpkin has softened slightly
Add the tinned tomatoes and spinach continue to cook for another 10 minutes
Serve alongside rice, and scatter over fresh coriander, flaked almonds, pumpkin seeds or coconut flakes, if desired
Leftovers are delicious reheated and freeze well - reheat in a pan on the hob (stove), adding a little extra water if necessary
Notes
*I used kabocha pumpkin, which has edible skin but if using another type of pumpkin you may need to peel it before.
Nutrition
Calories:
397
kcal
|
Carbohydrates:
51
g
|
Protein:
14
g
|
Fat:
17
g
|
Saturated Fat:
12
g
|
Sodium:
293
mg
|
Potassium:
1579
mg
|
Fiber:
11
g
|
Sugar:
14
g
|
Vitamin A:
22095
IU
|
Vitamin C:
40.9
mg
|
Calcium:
180
mg
|
Iron:
8.9
mg