Dinner, Lunch

Roast Pumpkin and Chickpea Curry

Hearty, warming and delicious, this recipe, lovingly developed for us by Elena Cove (@elenalaurenc) is all the things that a curry should be. We make it on repeat once the temperature drops.
Prep
10 mins
Cook
40 mins
Serves
4
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Method

  1. Preheat the oven to 200C fan. Place the pumpkin slices on a lined baking tray. Season with salt and a drizzle of olive oil. Roast for 20 minutes, or until the pumpkin is soft, and lightly golden brown.
  2. Cook the quinoa according to instructions.
  3. Meanwhile, heat a large wok / cast iron or saucepan over medium heat. Add the 1tbsp coconut oil. Once warm, add the mustard and cumin seeds and toast until fragrant, about 30 seconds – 1 minute, or until you hear the mustard seeds start to pop – don’t let it smoke, lower the heat if needed. Then add the curry leaves (careful as the oil might spit). Cook until deeply green and slightly crisp, about 1 minute.
  4. Then add the onions with a pinch of salt. Cook, stirring occasionally, until soft, about 3-6 minutes.
  5. Add the garlic and fry for 1-2 minutes before adding the tomatoes, plus 75ml water, and ground spices, with a good pinch of salt. Bring to a gentle simmer and cook until it thickens, about 8-10 minutes.
  6. Add the chickpeas and continue to cook a further 5 minutes. Lower the heat slightly, and finish with the coconut cream and chopped coriander, simmer for a few minutes before folding in some of the roasted pumpkin.
  7. Serve the curry with quinoa, more roasted pumpkin, sliced red chilli and a wedge of lime on the side.

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Ingredients

600g pumpkin, thoroughly scrubbed/washed, de-seeded, sliced 2cm thick
1 tbsp coconut oil
2 tins of chopped tomatoes
1 red onion, finely diced
3 garlic cloves, finely chopped
1/2 tsp red chilli powder
1/2 tsp turmeric
1/2 tsp ground coriander
1 tsp black mustard seeds
1 tsp cumin seeds
1 sprig of curry leaves, leaves picked
15g coriander, finely chopped, some leaves reserved
200g quinoa
1 jar (570g) of chickpeas, drained
250ml Coconut Collab 100% Coconut Cream
Olive oil

To serve:
1 lime, wedges to serve
1 red chilli, finely sliced (garnish)

The Coconut Collab Coconut Cream

Coconut Cream

100% Natural

Learn More
The Coconut Collab Coconut Cream

Coconut Cream

100% Natural

Learn More