Pumpkin, Chickpea and Coconut Curry

With a few pantry staples and fresh ingredients, you can have this veggie-packed curry ready in no time.
Dinner
10 min prep
45 min cook
4 serves
5 serves of veg
  • 1 tbsp olive oil
  • 1 medium brown onion, finely diced
  • 4 garlic cloves, crushed
  • 3 tsp finely grated ginger
  • 1 long red chilli, deseeded and finely chopped
  • 1 bunch fresh coriander, leaves and stalks finely chopped
  • 2 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • Pepper
  • 400g can diced tomatoes, no added salt
  • 400mL can light coconut milk
  • 800g pumpkin, peeled and chopped into 3cm cubes
  • 420g can no added salt chickpeas*, drained and rinsed
  • 1 cup basmati rice
  • 1 lime, juiced

*For gluten free, check the products are ‘gluten free’.

  1. Heat the oil in a large pot over a medium heat.
  2. Add the onion and cook for 2 minutes.
  3. Add the garlic, ginger, chilli and coriander stalks. Cook until softened and fragrant.
  4. Add the turmeric, cumin, coriander and season with pepper. Cook until fragrant.
  5. Add the tomatoes and coconut milk. Add ½ cup of water to the tomato can, swirl to remove remaining tomato from the can and add to the pot.
  6. Bring to the boil, add the pumpkin and chickpeas. Reduce the heat to low and simmer, covered, for 30 minutes or until the pumpkin is tender but still holding its shape.
  7. While the curry is simmering, Rinse the rice in a fine mesh strainer until water runs clear. Place rice in a medium saucepan with 2 cups of water and bring to a simmer over medium heat. Reduce heat to low and cook for 12 minutes until water is absorbed. Turn off the heat & stand, covered, for 5 minutes.
  8. Once the curry is almost ready, stir through the finely chopped coriander leaves and lime juice. Cook for a further 5 minutes, uncovered, until the curry thickens.
  9. To serve, divide the rice among four bowls and top each with the curry.

Serving Suggestion: Vegetables can be swapped for other vegetables you may have on hand such as potato, sweet potato, green beans, cauliflower and broccoli.

Herbs and spices can be swapped for other herbs and spices you have on hand such as fresh garlic, ginger, chilli, and ground cinnamon, cardamom, cayenne, mustard or curry powder.

Basmati rice can be swapped for other rice or grains you have on hand such as brown rice, quinoa or wholemeal bread.

Top with a dollop of Greek yoghurt for an additional boost of protein.

Storage: Pumpkin, chickpea and coconut curry can be stored in an airtight container in the fridge for 4 days and in the freezer for 3 months. The curry may thicken after freezing; to restore to original texture add a splash of water while reheating.

Kids in the kitchen tips: Depending on your child’s age and skill, they can help measure the ingredients.

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 581g Per serving Per 100g
Energy (kJ) 1670 287
Fat (g) 16.1 2.8
Saturated fat (g) 8.1 1.4
Carbohydrates (g) 44.1 7.6
Sugars (g) 17.8 3.1
Fibre (g) 11.8 2.0
Protein (g) 12.6 2.2
Sodium (mg) 230.5 39.7

Acknowledgement

Recipe originally developed in conjunction with Nutrition Australia Qld.

Healthy Eating

More healthy recipes to inspire

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

Browse all
Vegetarian

Sweet Potato Chips

You won’t have to sacrifice on taste or indulgence when it comes to these delicious, oven-baked, sweet potato chips.
Nut free
Tropical Frozen Yoghurt Bites

Tropical Frozen Yoghurt Bites

Made with juicy fruit and tangy yoghurt, these tasty bites are easy to whip up and great for healthier snacking
Nut free

Soft Fish Tacos

It’s tacos any day when they’re this good. Bright and tasty, these guys will entice the fish fence-sitters.
Vegetarian

Sweet Potato and Avocado Salad

Enjoy tender roasted sweet potato tossed with fresh avocado, black beans and rocket.
Vegetarian

Crispy Smashed Potatoes with Herb Salsa

Topped with tangy salsa and served with creamy yoghurt for dipping they make a delightful side dish.
Nut free

Pear and Banana Pikelet

These soft pear and banana pikelets are a delicious, family-friendly breakfast made with wholemeal flour and fruit.