Pumpkin Chickpea Curry

Pumpkin Chickpea Curry

Ingredients: (for 4 persons)

  • 500 g hokaido pumpkin
  • 1 can of chickpeas
  • 1 large onion
  • 3-4 cloves garlic
  • 1 red pepper
  • 2 medium carrots
  • 2 tomatoes
  • 200 g spinach
  • 1/2 tsp grated ginger (optional)
  • 3 tbsp tomato paste
  • 3 tbsp soy sauce
  • 1 can of full fat coconut milk (if you are making naan bread take away 4 tbsp – recipe below)
  • 1 tbsp brown sugar
  • vegetable oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp curry
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp smoked paprika


  1. Clean and prepare the vegetables and other ingredients. Dice pumpkin and tomatoes into small pieces, chopp the onion, garlic, pepper and carrots.
  2. In a large pot saute chopped onion in vegetable oil for about 2-3 minutes untill it softens (add a pinch of salt while stirring). Add chopped carrots, red pepper, grated ginger and minced garlic. (Be careful not to burn the garlic)
  3. After a quick stirr add diced tomatoes.
  4. When the vegetables soften add tomato paste with soy sauce.
  5. Add pumpkin, spices and sugar with about 7 dl of water, a can of chickpeas with liquid and let it boil. Add chopped spinach and coconut milk.
  6. Reduce the heat to medium and cook for about half an hour.
  7. After half an hour add spices to your taste and serve. If you like it spicy add cayenne pepper or chilli sauce.

If you prefer thicker curry mix it a little bit with hand mixer or add some flour mixed with cold water to it.

I like it just a little bit more spicy so I used 1 tsp of grated ginger instead of 1/2 tsp.

Serve with rice, couscous or naan bread.

Add carrots and red pepper to sauteed onion
Add garlic with ginger
Add chopped tomatoes
Add tomato paste, soy sauce, spices and sugar
Add diced pumpkin
Add spices and sugar
Add water and can of chickpeas (with liquid)
Add chopped spinach and coconut milk
Let it simmer on medium heat for about half an hour


  • 1 tsp instant yeast
  • 2 dl warm water
  • 1 tbsp brown sugar
  • 330 g all purpose flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 4 tbsp coconut milk
  • 2 tbsp olive oil

  • Add the yeast and sugar to a large bowl and pour the warm water on top (not too hot or it will kill the yeast). Let sit for a few minutes until it is frothy on top.
  • Now add the flour, salt, baking powder, coconut milk and olive oil. Stir with a wooden spoon until it becomes difficult, then turn the ball of dough out on a lightly floured surface (I just use my countertop). Knead the ball of dough for about 2-3 minutes, until the ball of dough is smooth and soft. If it is too sticky, add a little more flour.
  • Place the dough in a large bowl, cover with a kitchen towel and let it rise for about 30 minutes. If you are in a hurry, you can skip the rising part. It will still come out quite good!
  • After it rises, flatten the dough and divide into 8 pieces.
  • Heat a large, heavy bottomed pan (cast iron preferred) over medium heat. Take a piece of the dough and roll it on a lightly floured surface into a circle or oval shape (about 1/4 inch thick).
  • Place the dough on the heated pan and cook until large bubbles have formed and the bottom is golden brown. Flip and cook 1-2 minutes more until that side is golden brown as well.
  • Repeat with the remaining pieces. Cover the naan with a towel or wrapped in foil to keep warm until ready to serve.

For Naan Bread I used the recipe from Nora Cooks and adjusted it a little bit –> https://www.noracooks.com/vegan-naan/