Easy Pumpkin and Chickpea Curry

Curry is a vegan's best friend. It often involves lots of vegetables, legumes, healthy fats and delicious spices, and can easily be tailored to suit your taste. This recipe makes a quick, basic and healthy curry, that is full of all the delicious ingredients any healthy vegan should be eating. Feel free to add some extra spices like chili or add some crispy tofu for a twist!


  • 2 tbs coconut oil
  • 1 red onion
  • 2 cloves garlic
  • 1/4 tsp turmeric
  • 1 tsp mustard seeds
  • 1/4 tsp ground coriander
  • 1/4 tsp ground ginger
  • 2 tsp curry powder
  • 2 cups diced pumpkin
  • 400ml tin coconut milk
  • 400g tin chickpeas, drained
  • 2 cups baby spinach


  • In a large fry pan, heat coconut oil until melted and hot
  • Add onion and garlic, and cook for 2-5 minutes, or until onion is translucent and just starting to brown
  • Add turmeric, mustard seeds, coriander, ginger and curry powder, and cook for a further 5 minutes, stirring to cook evenly
  • Add pumpkin and coconut milk, cover and leave to simmer for approximately 10 minutes, or until pumpkin is soft
  • Add chickpeas and spinach, cook for a final 5 minutes, and serve with rice

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