This chickpea and pumpkin curry is one of my reliable go-to dinners when I want something comforting, wholesome, and full of flavour without too much fuss. It starts with a simple toasted spice base (coriander, cumin and fennel) with turmeric for that beautiful golden colour, then simmers chickpeas and pumpkin until everything turns rich and saucy. Finish with a handful of greens and fresh coriander and you’ve got an easy meal that’s perfect with rice. It freezes well for those night you don't feel like cooking.
Spice notes:
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Coriander seed brings a warm, citrusy flavour and is traditionally used to support comfortable digestion.
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Cumin seed adds earthy depth and is a classic spice for helping with wind and heaviness after me
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als.
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Fennel seed gives a gentle sweetness and is often used to soothe bloating and support digestion.
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Turmeric adds that gorgeous golden colour and has a long tradition of use for digestive and general inflammatory support.
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Chilli (even a small amount) brings gentle heat and can help “wake up” flavour and digestion.
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Curry leaves add a distinctive, savoury aroma and are traditionally valued as a supportive, digestive herb in South Asian cooking.
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Garlic is widely used for immune and circulatory support, and it makes the base taste rich and full.
Chickpea and Pumpkin Curry
Ingredients
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2 tbsp oil
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Curry leaves (about 4 small sprigs, or roughly 15–25 leaves — use what you have)
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2 large onions, chopped
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4 cloves garlic, crushed
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4 tsp coriander seeds
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4 tsp cumin seeds
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2 tsp fennel seeds
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2 tsp turmeric powder
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½ tsp chilli powder (or to taste)
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1 tsp salt
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4 large tomatoes, skinned and chopped or 2 tins diced tomatoes
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1 cup dried chickpeas, soaked overnight and cooked until soft or 2 cans chickpeas, drained
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800 g pumpkin, peeled and cut into small pieces
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2 cups shredded assorted spinach/greens
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½ cup fresh coriander leaves, chopped
Method
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In a small dry pan over medium heat, toast the coriander, cumin and fennel seeds, stirring, until fragrant (about 1–2 minutes).
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Add the turmeric and chilli powder and stir for another 30–60 seconds. Remove from heat.
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Tip the spices into a mortar and pestle, add the salt, and pound to a coarse powder.
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Heat oil in a large heavy-based pan. Add the curry leaves and cook briefly until crisp and fragrant.
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Add the onion and cook until soft. Stir in the garlic and your ground spice mix. Cook for 1 minute, stirring.
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Add the tomatoes, chickpeas and pumpkin. Bring to the boil, then reduce to a simmer for 15–20 minutes, or until the pumpkin is tender.
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Turn off the heat and stir through the shredded greens to wilt.
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Top with fresh coriander and serve with rice.
Enjoy!
