Pumpkin and Chickpea Curry


  • 45ml of vegetable oil
  • 1 onion
  • 2 garlic cloves (grated)
  • 3cm of fresh ginger (grated)
  • 2 green chillies (chopped and remove seeds for milder curry)
  • 1 kg of pumpkin (diced)
  • 1/2 tsp salt
  • a dash of sugar
  • 200ml water
  • 1 tsp ground coridander
  • 2 tsp curry powder
  • 1 tin of chick peas




  • In a large lidded pan heat the oil over a medium heat
  • Fry the onion until it starts to colour and tip in the garlic, ginger and chillies until they sizzle
  • Add the pumpkin chunks, season with salt and a touch of sugar
  • Add the water
  • Cover and cook for 15 minutes until the pumpkin flesh starts to go soft
  • Add in the chickpeas
  • Remove the lid and sprinkle in the ground coriander, curry powder and carry on cooking for another 10 minutes to stew a little
  • Serve with warm naan breads

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