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Pumpkin, Chickpea & Coconut Curry

Vegetarian - Vegan - Novice



Serves 4

  • 4 tablespoons of oil

  • 0.5 teaspoon asafoetida optional

  • 2 tablespoons of dried fenugreek leaves/kastoori methi optional

  • Garlic, ginger and chilli paste (made from 3 cloves of garlic, 3 inches of ginger and 4-5 green chilli) optional

  • 1.5 tablespoons of Sobhna's Authentic Indian Curry Paste

  • 1 teaspoon of turmeric optional

  • A quarter of a pumpkin, peeled and diced

  • 400g chickpeas

  • 200ml coconut milk

  • Salt to taste

  • 0.5 teaspoon of Sobhna's Garam Masala optional

  • Freshly chopped coriander optional

sobhna's pumpkin chickpea coconut curry recipe
 pumpkin chickpea coconut curry recipe


  1. Heat oil in a pan, add asafoetida, dried fenugreek leaves and one medium diced onion. Stir on high heat until onions are a golden brown.

  2. Add the ginger, garlic and chilli paste, continuously stirring so the ginger doesn’t stick to the bottom of the pan. Fry for 3-4 minutes.

  3. Stir in the curry paste. A good tip to avoid your curry paste sticking to the pan is to add a tiny amount of water to the curry paste to make it into a smoother paste. At this stage you can add extra turmeric.

  4. Keep stirring until you can see the oil come around the edges and the top.

  5. Add diced pumpkin and chickpeas mixing thoroughly with the spices. Lower heat to medium and cover for 3-4 minutes.

  6. Uncover and stir before adding 200ml of coconut milk and 100ml of water. Add salt to taste. Stir through, cover and let simmer on a full heat for 15-20 minutes (or until cooked to your preference).

  7. Stir through 0.5 teaspoon of garam masala. Remove from stove and add freshly chopped coriander before serving with warm roti and rice.


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