Wicked Comforting Pumpkin Curry

Don’t let those beautiful pumpkins go to waste. Make this wicked quick, wicked easy pumpkin curry.

This pumpkin curry will be the perfect belly warmer for the fall and winter months ahead. A lil’ Thai flavour gives this smooth curry a kick, with freshness from coriander and a protein punch from the humble chickpea. Make big batches of this if you have a bunch of pumpkins decorating your windows. Ideal to freeze and reheat when you need some delicious comfort food!

Time 45 minutes
Servings 2-4


3 cups peeled and cubed pumpkin or squash
2 Tbsp. grapeseed oil or vegetable oil
1 medium onion, diced
2 Tbsp. minced fresh ginger
2 Tbsp. minced fresh garlic
1 eggplant, cubed
4 Tbsp. yellow (or red) Thai curry paste
2 cans (14 oz/400 g each) light coconut milk
2 Tbsp. brown sugar
1 tsp. ground turmeric
Pinch salt & black pepper
2 tins (14 oz/400 g) chickpeas, drained
2 Tbsp. lemon juice
1 cup veg broth to thin as/if needed
1 small red chili, chopped (optional)
1 Tbsp. macerated coconut, for garnish
½ bunch coriander, for garnish


  1. Preheat oven to 350 F and roast cleaned and chopped pumpkin for 20 minutes, or until soft.
  2. Heat a large saucepan on medium-high heat, add oil, onion, ginger, and garlic and sauté for 2 minutes.
  3. Add aubergine and curry paste, stir to cook for a couple of minutes.
  4. Add cooked cubed pumpkin, coconut milk, brown sugar, turmeric and pinch of salt and bring to simmer, then add chickpeas and lemon juice.
  5. Simmer for a good 10-15 minutes to meld flavours, adding veg broth if needed for thinner consistency.
  6. Remove from heat, let settle and serve over brown rice with additional veg for added boom!
  7. Serve with chilies, fresh coriander and coconut to garnish.

Nutrition facts per serving Calories 507; protein 16 g; fat 26 g; carbs 59 g

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