Pumpkin Curry

Before You Start

Cut the pumpkin into even cubes so it cooks at the same rate.

If the sauce is too thick, loosen with a splash of water.

Add a squeeze of lime at the end for brightness.

How to Make Pumpkin Curry

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1. Heat the oil in a large pot over medium heat and cook the onion for 6 minutes. Add the garlic, ginger and curry paste and cook for 2 minutes.

   Mark done Start 6 min timer

2. Add the pumpkin, chickpeas and tomatoes. Bring to a boil, cover and simmer for 12 minutes.

   Mark done Start 12 min timer

3. Stir in the coconut milk and salt and simmer uncovered for 12 minutes until the pumpkin is tender and the sauce thickens.

   Mark done Start 12 min timer

4. Scatter with the coriander and serve.

   Mark done

Storage and Reheating

Keeps in the fridge for up to 3 days. Freezes for up to 3 months. Reheat until steaming throughout.

If You're Missing Something

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve Alongside

• Basmati rice
• Naan
• Plain yogurt
• Mango chutney

Questions and Answers

Pumpkin Curry Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.