Pumpkin and Chickpea Coconut Curry 

… here’s a simple vegetarian curry recipe!

Serves 4


300gr pumpkin

200gr canned tomatoes

400gr canned chickpeas

250mL coconut milk (if you use coconut cream, use less as it is much thicker)

160gr kale

3 tbsp smoky chilli paste (I like to use the Two Rabbits smoky chilli brand, but you can also substitute with any paste / chilli oil)

2 tbsp curry powder

1 tsp turmeric powder

2 tsp chilli powder (can use fresh chillies instead)

2 cloves of garlic (crushed)

Fresh ginger (small piece, crushed)

Fresh coriander

Olive oil

Honey to taste

Pepper to taste


Bring some water to the boil in a saucepan. Cut pumpkin into 3cm squares and add to the water. Turn down to a medium heat and simmer until pumpkin is tender and cooked. Drain and set aside.

In a medium pan, heat some olive oil. Crush garlic and ginger pieces and these to the pan. Pan fry for a couple of minutes.

Add the canned tomatoes and chickpeas to the pan, along with the chilli paste, curry powder and turmeric powder. Simmer with the lid on.

Wash and separate kale leaves and chop into fine pieces. Add kale pieces to the pan and continue cooking until wilted and bright green in colour.

Add the coconut milk and cooked pumpkin pieces to the pan and stir. Taste and add more chilli powder if desired.

Add fresh coriander, honey and pepper to taste.

Serve with rice. Enjoy!

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