Pumpkin + Chickpea Curry is the perfect curry to enjoy all year round. The freshness and lightness of this curry means it is perfect for those summer months but hearty enough to warm you during the cooler months.

The combination of the pumpkin and spices give this dish a wonderful blend of sweetness with spice. Whilst this certainly has the depth of flavour you would want from a curry, with a creamy coconut base, using chickpeas allows it to remain light.

Personally the thing I love most about a curry is how nourishing it feels. The use of spices are wonderful for the digestive system, firing it up and helping your body process all the wonderful nutrients from your food. The long slow cooking times allows the foods to be broken down somewhat before they hit our tummies. And trust me when I say your body will thank you for this. We put it through a lot day to day, giving it a little extra love back with a nourishing curry is just what it needs

We miss out on so many health benefits from herbs and spices when we eat the standard Australian diet. Asian, African, Middle Eastern and European countries use so many plants in the form of herbs and spices to not only enhance the flavour of their dishes but really up the health benefits.

Take this recipe for example

  • Fresh coriander rich in antioxidants and therefore can really help fight inflammation
  • Fresh ginger has been used in traditional medicine for centuries to aid digestion, reduce nausea. and help fight the flu and common cold, just to name a few of it many uses
  • Fresh chilli can actually help with pain (believe it or not), that burning sensation is the constituents of the chilli binding to pain receptors helping desensitise them
  • Curry leaves again are rich in antioxidants

I could go on but I think you get the point. Whilst you may only use a small amount of these in your cooking, the combined effect of them is wonderful for your body. Especially if you eat nutrient packed, like this, regularly. It really doesn’t take much to add nutrients and extra flavour to your meals but your body will be so very thankful.


What Do I Need?
  • 1 medium Butternut Pumpkin
  • 4 cm piece of Ginger
  • 1 Leek
  • 2 tablespoons of Garlic Infused Extra Virgin Olive Oil
  • 1 fresh Red Chilli
  • 1 bunch fresh Coriander
  • Coconut Oil
  • 1 teaspoon Mustard Seeds (I used yellow)
  • 20 Curry Leaves
  • 1 tablespoon of Turmeric, ground
  • 1 x 400 g tin of Chopped Tomatoes
  • 1x 400 g tin of Coconut Milk
  • 1 x 400 g tin of Chickpeas
Let’s Do This!
  1. Chop the pumpkin into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and set aside and finely chop the stalks. Cut the leek into 1/2cm rounds.
  2. Melt a generous dollop of coconut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and leek, then reduce to a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy – see the picture at the top.
  3. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally, giving it a good stir.
  4. Take the lid off and cook for a further 15 minutes or until the sauce thickens up nicely. Then stir through a handful of coriander leave.
  5. Serve with rice, naan bread and a sprinkle of coriander.

Note: This can be made without the curry leaves if you have trouble finding them but you will loose some of the depth of the flavour.

Find my gluten free, dairy free plain and ‘cheesy’ naan here

Serves 4