Pumpkin Chickpea Curry

    30 minutes

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


    3 people made this

    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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