Pumpkin chickpea curry

Serves 4


  • 1 chopped onion
  • 2 minced garlic cloves
  • 500 g chopped butternut squash
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 4 dl vegetable stock
  • 400 g can of chopped tomatoes
  • 400 g can of chickpeas, drained
  • 1 tbsp light muscovado sugar
  • chopped fresh coriander
  • salt and pepper
  • steamed rice for serving
Heat oil in a pan and sautee the onion for a couple of minutes. Add garlic and continue heating for a few minutes. Add pumpkin and spices, stir to evenly coat the pumpkin pieces.
Pour hot stock and chopped tomatoes onto the pan. Bring to a boil and simmer over low heat for 10 minutes. Add drained chickpeas, salt, pepper and sugar. Mix and simmer for additional 10 minutes, until the pumpkin has softened. Add chopped coriander and serve with steamed rice.
You can also put the dish in the fridge and enjoy it the next day, as the curry will develop its flavours even more. If you wish you can also add coconut milk in the curry sauce, make sure you heat it through after adding the milk.