Main content

Pumpkin and Chickpea Curry


  • 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.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
0 comments • 1 rating