Chickpea and pumpkin curry

Hearty chickpea and pumpkin curry make a very easy and delicious vegetarian meal.

  • 35 mins cooking
  • Serves 4
  • Print


Chickpea and pumpkin curry
  • 2 teaspoon peanut oil
  • 2 medium_piece (300g) brown onion, sliced thinly
  • 2 clove garlic, crushed
  • 2 tablespoon tikka masala curry paste
  • 2 cup (500ml) Campbell's Real Vegetable Stock
  • 1 cup (250ml) water
  • 1 kilogram (2 pounds) butternut pumpkin, chopped coarsely
  • 2 cup (400g) jasmine rice
  • 300 gram (9½ ounces) canned chickpeas (garbanzo beans), rinsed, drained
  • 1 cup (125g) frozen peas
  • 1/4 cup (60ml) light thickened (heavy) cream
  • 1/3 cup fresh coriander leaves (cilantro)


Chickpea and pumpkin curry
  • 1
    Heat oil in a large saucepan, cook onion and garlic, stirring, until onion softens. Add paste, cook, stirring, until fragrant. Stir in stock and the water, bring to the boil. Add pumpkin, reduce heat. Simmer, covered, 15 minutes or until pumpkin is almost tender.
  • 2
    Meanwhile, cook rice in a large saucepan of boiling water until tender, drain. Cover to keep warm.
  • 3
    Add chickpeas and peas to curry, cook, stirring, until hot. Stir in cream and top with coriander. Serve curry with rice.


In Indian cooking, the word masala loosely translates as ‘paste’; the word tikka refers to a bite-sized piece of meat, poultry, fish or vegetable. A jar labelled tikka masala contains spices and oils, blended into a mild paste.