Comfort food that’s doing real nutritional work! Creamy, golden curry with fiber-rich chickpeas and pumpkin simmered in warming spices. Perfect with fluffy rice, fresh herbs, and a dollop of gut-friendly yogurt.
Serves: 4
Time to cook: 30–35 minutes
Ingredients:
- 1 tbsp coconut oil (or olive oil)
- 1 tsp black mustard seeds (or ½ tsp ground mustard)
- 1 medium brown onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- ½–1 tsp chili flakes, to taste (optional)
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 500g pumpkin, peeled & cut into 2–3cm cubes
- 400g tin chickpeas, drained & rinsed
- 400ml tin coconut milk
- 1 cup vegetable stock (or water + 1 tsp veggie stock powder)
- Salt & pepper, to taste
Method:
Heat the coconut oil in a large pan over medium heat. Add the mustard seeds and cook until they start to pop (30–60 seconds).
Add the onion and cook for 4–5 minutes until softened. Stir in the garlic, ginger, and chili. Cook for 1–2 minutes until fragrant.
Add in the turmeric, cumin, coriander, and paprika (if using). Stir for 30 seconds to release their aroma.
Stir through the pumpkin cubes, coating them in the spice mix.
Pour in the coconut milk and vegetable stock. Bring to a gentle simmer, cover, and cook for 10–12 minutes or until the pumpkin is just tender.
Stir in the chickpeas and cook uncovered for 5 minutes to let the sauce thicken. Season with salt and pepper to taste.
