Pumpkin Chickpea Curry

Pumpkin Chickpea Curry


1 person made this

This is an autumn curry recipe that I make that uses pumpkin and chickpeas, which is perfect for a cool evening with flat bread.

Serves: 4 

  • 1 (60g) tin Penang curry paste
  • 1 onion, finely diced
  • 1 (400ml) tin coconut milk
  • 1 pumpkin, peeled, seeded and chuncked
  • 1 tin chickpeas, drained

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Heat a wok and saute the onion with the curry paste.
  2. Add the coconut milk and bring to a simmer, stirring well to combine.
  3. Add the pumpkin and chickpeas and simmer until cooked though.

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