Pumpkin, Chickpea and Cauliflower Curry

Pumpkin, Chickpea and Cauliflower Curry


  • 1 tablespoon oil oil               
  • 1 clove garlic                                                                                  
  • 1 red onion, sliced                                                 
  • ¼ pumpkin, cut into cubes                                         
  • ½ small cauliflower, cut into small pieces                                              
  • 400g can chickpeas, drained and rinsed                    
  • 2 tablespoons Thai red curry paste                                                                     
  • teaspoons fish sauce (optional)                               
  • 1 teaspoon brown sugar                                           
  • ½ cup vegetable stock or ½ stock cube dissolved in ½ cup water                 
  • 400g lite coconut milk   
  • Optional: 2 stalks celery or 2 carrots, sliced.         


Gently fry the garlic and onion in 1 tablespoon of oil until soft. Add the curry paste and stir well. Add the coconut milk, stock, sugar and fish sauce (if using).
Bring to a simmer, then add the pumpkin, cauliflower and celery or carrots (if using). Simmer for about 30 minutes, until the vegetables are tender.
Add the chickpeas and cook for 5 minutes more.Serve the curry with rice. 

Recipe adapted from healthyfood.com

    Back to blog