Pumpkin and chickpea curry

Pumpkin and chickpea curry



  • 1/3 pumpkin, cut into chunks
  • 2 tbsp peanut or rice bran oil
  • 1 cup (250ml) vegetable stock
  • 1 cup couscous
  • 2 cloves garlic, crushed
  • 6 green shallots, chopped
  • 1 tbsp red curry paste
  • 1 x 400g can chickpeas
  • 1 x 400g can coconut milk
  • 2 tbsp fresh coriander, chopped


Preheat oven to 200°C (180°C fan-forced).

Toss pumpkin in 1 tablespoon oil and roast on baking paper on a baking tray until golden and tender.

Bring chicken stock to the boil in a small saucepan. Turn off heat, add couscous and cover with a lid.

Heat remaining oil in a heavy based pan. Saute garlic and shallots until soft. Add red curry paste and fry over a medium heat for 1 minute. Add chickpeas and coconut milk and simmer for 5 minutes. Add pumpkin and stir to combine.

Fluff couscous with a fork.

Serve curry on couscous, sprinkled with coriander.

Find more curry recipes

Serving Suggestions


  • If you don’t want to oven roast the pumpkin, you can dice it and add it in with the other ingredients to simmer until tender.
  • You can serve this with jasmine rice instead of couscous if you prefer.
  • This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder.

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