Pumpkin & Chickpeas Curry 🎃

Serves 2
Prep 20 mins
Easy to prepare

Make the best of pumpkin season and try this super easy one-pot curry. This dish is delicious, colourful and infused with flavours. It only takes about half an hour to make, so ideal for mid-week meal.

Recipe tip: Pumpkin’s mild flavour allows for great pairings and combinations, so feel free to experiment with different veggies. Red onion, spinach, carrot or sweet potato will work very well, but don’t be afraid to try others, even broccoli.

What you’ll need:

• 500g pumpkin puree or roasted pumpkin

• 4 large stalks of spring onion

• 1 red pepper

• 400g can of chickpeas, drained

• 400g coconut milk

• 250ml of Marigold bouillon

• 2 tbsp oil

• 2 cloves of garlic, minced

• 1tsp ginger, minced

• Spices: turmeric, cumin, ground coriander, cardamon to taste

• Half of lime

How to do it:

1. Heat the oil in the pot. Fry the spices with ginger and garlic for 2-3 minutes until fragrant.

2. Add red pepper, spring onion and chickpeas and stir to coat with spices.

3. Add pumpkin and stir.

4. Add bouillon and coconut milk and cook until veggies are soft.

5. Squeeze in the lime juice.

6. Serve with rice or naan.

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