A warming seasonal curry perfect for the colder months.

prep time 20 mins total time 1 hour serves 6


  • 1 medium pumpkin

  • Thumb of ginger

  • 1 onion

  • 3 garlic cloves

  • 1 red chilli

  • 1 tsp turmeric

  • 2 tsp cumin

  • 1 tsp garam masala

  • 1/2 tsp cinnamon

  • Bunch of coriander

  • 400ml tin of coconut milk

  • 400ml tin of chopped tomatoes

  • 400g tin of chickpeas

serve with

  • Rice

  • Coriander

  • Mango chutney

  • Juice of a lime/lemon




  1. Peel and chop your pumpkin up into bite-sized chunks.

  2. Preheat your oven to 200C.

  3. Finely dice your onion, garlic, chilli and ginger. Add to a large pan over a medium heat with a glug of oil. Stir fry until softened.

  4. Add in the spices and stir fry for a few more minutes. Add in a splash of water if it needs it.

  5. Pour in the pumpkin and coat with spices. Next add the tomatoes and coconut milk. Refill one of the tins with water and pour in. Stir and bring to a boil.

  6. Cover with lid and cook in the oven for 30-40 minutes, until the pumpkin is roasted. In the last 10 minutes, add the chickpeas to the curry and season with salt and pepper. Return to the oven with the lid off.

  7. Meanwhile, chop up the coriander and put some rice on to cook.

  8. When everything is ready, serve with rice, coriander, a squeeze of lime or lemon juice and some mango chutney.


  • If you can’t find any pumpkin, switch it out for butternut squash.

  • Make sure to be careful when peeling the pumpkin as the skin can be tough!

  • Spinach would be a great addition to this dish for some greens!