Roasted Butternut Pumpkin and Chickpea Curry


Enjoy this homemade vegetarian curry that’s sure to warm you up and provide a comforting meal during the cooler autumn days!

  • 1 medium butternut pumpkin, peeled, de-seeded and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 knob of ginger, grated
  • 1 can (14 oz) coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh coriander, chopped (for garnish)
  • Cooked rice or naan bread (for serving)
  1. Preheat your oven to 200°C (400°F).
  2. Toss the butternut pumpkin cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
  3. While the pumpkin is roasting, heat the remaining olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
  4. Stir in the curry powder, cumin, cinnamon and paprika, and cook for another minute until fragrant.
  5. Add the roasted butternut pumpkin, chickpeas, and coconut milk to the pot. Bring to a simmer and let cook for 10 minutes. Adjust seasoning with salt and pepper.
  6. Serve the curry over cooked rice or with naan bread, garnished with fresh coriander.

See our ‘Lifestyle-Hopewood’s Recipe for Wellbeing’ for more recipes.

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