Pumpkin, Potato Chickpea Curry aisling larkin
Pumpkin, Potato Chickpea Curry aisling larkin

Pumpkin, Potato & Chickpea Curry

Cosy, warming and autumnal
Print Pin Rate
mid week meal
plant based
aisling larkin curry recipe
plant based cooking
pumpkin potato chickpea curry
Prep Time: 15 minutes
Cook Time: 30 minutes


  • 2 tbsp oil
  • 1 onion
  • 3 cloves garlic
  • 1 thumb-sized piece of fresh ginger
  • 2 tbsp Patak’s Korma paste
  • 1 tin chickpeas drained
  • 2 sweet long red peppers
  • 4 medium potatoes
  • 1 small pumpkin
  • Optional: 100g spinach
  • 2 tbsp olive oil
  • 1 vegetable stock pot
  • 350 ml water
  • 1 carton elmlea dairy alternative cream or 1 tin coconut milk


  • 4 tbsp crispy onions
  • 4 tbsp sharwoods mango chutney
  • Handful fresh coriander
  • 4 tsp desiccated coconut
  • Handful cashew nuts
  • Optional : Poppoadoms
  • Serve with Pilau rice


Mise en Place / Preparation:

  • Peel and dice the potato. Peel and dice the onion and garlic. Peel the
  • ginger and dice. Open and drain the chickpeas. Deseed and chop the peppers into chunks.


  • Preheat the oven to 180℃.
  • Cut the pumpkin in half lengthways, and scoop out the centre. Feel free
  • to keep the seeds, wash and roast them with a little olive oil and salt.
  • Roast for about 40 minutes until soft and tender. Allow to cool a little and peel off the skin. Discard the skin and chop the pumpkin flesh into chunks.
  • Set aside.
  • Warm the oil in a large pan. Add in the onion, then the ginger and garlic. Saute low and slow for about 5 minutes to release all the flavour. Add in the curry paste.
  • Add the chickpeas and potatoes to the pan. After a few minutes, add in the red pepper. Using a wooden spoon, keep stirring all the time ( otherwise it may stick )
  • Add in the stock and the water.
  • Pop a lid on and allow to simmer for 20 minutes or until the potatoes are tender.
  • Cook the rice.
  • If using spinach add it in when the potatoes are tender and allow it to wilt.
  • Drizzle in the cream, turn off the heat and allow all the flavour to meld together while you prepare to serve.


  • Spoon the warm rice into the bowl, and top with big spoonfuls of curry.
  • Garnish with a dollop of mango chutney, crispy onions, desiccated coconut, cashews and fresh coriander. Serve a poppadom on the side and enjoy.

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