Recipe: Pumpkin and Chickpea Keralan Curry


This is one of our pouch recipes scaled up and prepared to be a delicious midweek family dinner. 

Prep: 10 minutes

Cook: 10 minutes


  • 280g pumpkin, chopped
  • 1 small onion, diced
  • 1 tablespoons fresh ginger, grated
  • 2 garlic cloves, grated
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2-1 tsp cinnamon
  • 180ml veg stock (or water)
  • 180ml passata
  • 1 400g can chickpeas, drained 170 ml coconut milk

To serve:

  • brown rice, coriander, lime, yogurt, (optional!)


Heat a pan over medium heat with a splash of oil. Add pumpkin and onion, let cook, covered, for 5 minutes, stirring occasionally. Add ginger, garlic and spices, cook 30 seconds until fragrant. Stir in veg stock, passata, coconut milk and chickpeas. Simmer 5 minutes or until pumpkin is tender, can keep at a simmer until ready to serve. Remove a portion for your little one and then season the remainder with salt to taste. Serve over rice with a squeeze of lime juice, a dollop of yogurt and a sprinkling of coriander.

Tom RedwoodComment