This easy-to-follow pumpkin and chickpea curry recipe using 4 or less ingredients is for busy people who want fantastic food - fast!


  • 2 tablespoons curry paste

  • 1 kg pumpkin cut into 3cm pieces

  • 420 g can chick peas drained

  • 140 ml Coconut milk


  • 1.

    Heat a wok or deep frying pan (with a lid) to low heat.

  • 2.

    Add the curry paste and gently stir-fry for a minute or so.

  • 3.

    Add the pumpkin and coconut milk with 1cup water. Cover with a lid and bring to the boil and gently simmer until the pumpkin is almost cooked.

  • 4.

    Add your chickpeas and continue to simmer for another 10-15 minutes.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 190kj
  • Fat Total 7g
  • Saturated Fat 4g
  • Protein 7g
  • Carbohydrate 28g
  • Sugar 7g
  • Sodium 180mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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