Pumpkin and Chickpea Curry


This curry is perfect to make a double batch of and freeze for one of those nights when you just can’t be bothered cooking. It is great reheated the next day so is perfect to take for lunch at work.



  • 1 tbsp olive oil
  • 2 tsp ginger
  • 1 tsp yellow mustard seeds (optional)
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1 tsp ground coriander seed
  • 2 tsp chilli powder or flakes (or more to taste)
  • ½ a cauliflower, cut into florets
  • A handful of green beans
  • A handful of green beans
  • 1 cup Japanese pumpkin, skin on and cut into chunks
  • 1 tin chickpeas (400g) drained and rinsed
  • 1l good stock
  • 1 big 800g can chopped tomatoes
  • 2 kaffir lime leaves
  • Tamari (soy sauce) to taste
  • 1 tsp tumeric
  • 2 tsp sesame oil (optional)
  • Large handful of spinach
  • ½ cup coriander leaves


  • Heat the oil in a large soup pot, then add the ginger
  • Sauté for another minute, then add all of the spices and cook until they start to stick on the bottom of the pot, being careful not to burn them. You may need to add a little (1 tbsp) water here
  • Add the vegetables and sauté for a minute or so until they are coated with the spice mix
  • Fill the pot with your stock, along with the lime leaf. Let the curry simmer until the vegetables are soft and the liquid has reduced and thickened (approx. 1-1.5 hours)
  • You can add the tamari at any time throughout the cooking process, same with the sesame oil
  • Add spinach just before serving and stir through
  • Top with coriander before serving

If you would like to make it a creamy curry, add a can of coconut cream towards the end