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Pumpkin and Chickpea Quick Curry

Pumpkin and Chickpea Quick Curry



  • ½ pumpkin cut into large chunks
  • 2 cinnamon sticks
  • 1 chilli finely sliced
  • 2 stalks curry leaves
  • 1 inch piece ginger grated
  • ½ tsp ground turmeric
  • Salt and pepper to taste
  • 200ml coconut milk
  • 1 can chickpeas rinsed and drained
  • 1 onion finely sliced
  • ¼ tsp ground cinnamon
  • 3 tbsp coconut oil
  • ½ tsp mustard seeds
  • 3 tbsp shredded coconut lightly roasted
  • Toasted cashew nuts to garnish



In a large saute pan add the pumpkin, chilli, ginger, salt and pepper, turmeric, curry leaves, and chilli powder and add about 4-500ml water. Cover and cook for about 10-15 minutes until just tender. In mortar and pestle crush the mustard seeds and toasted coconut and add to the pumpkin with the coconut milk and chickpeas. Season taste with salt pepper or sugar if needed. Simmer for a few minutes to thicken the sauce. Heat the coconut oil in pan and add the onion. Cook on medium heat stirring occasionally. When they start to get colour keep stirring until deep golden. Add a pinch of salt, cinnamon and if desired a pinch of brown sugar. Remove from the heat and use to garnish the pumpkin curry.          

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