Chickpea pumpkin coriander curry

As nights are getting cooler on the Gold Coast, it provides the perfect reason for me to start making hearty meals such as curries. This curry requires very little cooking time so it makes for a great mid-week meal.

Cooking the pumpkin.

A little tip: the smaller you cut the pumpkin, the quicker it will cook. So if you’re time poor just cut them into 1cm cubes and dinner will be ready in no time!

Almost cooked.

I personally believe herbs and spices are the best way to add flavour, colour and aroma to your meal. This is especially important if you’re trying to eat clean as your meals will still be very tasty without adding fat, sugar and extra salt to them.

A hearty meal is served!

Chickpea pumpkin coriander curry

Serves 2


  • 1 TBSP coconut oil
  • 2 garlic cloves, finely sliced
  • 1 TBSP ginger, finely sliced
  • 1 brown onion, finely chopped
  • 2 TBSP cumin
  • 2 TBSP ground coriander
  • 1 TBSP turmeric
  • 500g pumpkin, diced
  • 330mL coconut milk
  • 1 can chickpeas, drained and rinsed
  • 1 cup spinach leaves, washed
  • 1/2 cup fresh coriander, roughly chopped
  • 1/2 fresh lime, juiced
  • Salt
  • Pepper
  • Sambal oelek and coconut yoghurt for serving


  1. In a large pan, place coconut oil, garlic, ginger and onion over medium heat. Cook for 2 minutes or until fragrant.
  2. Add cumin, ground coriander and turmeric and cook for a further 1 minute.
  3. Stir in pumpkin and coat in spices. Cook for 4 minutes.
  4. Add in coconut milk and simmer with the lid on for 10 minutes, or until pumpkin is soft.
  5. Add chickpeas, spinach leaves, fresh coriander and lime juice (this lifts the flavour of the curry). Stir until well combined.
  6. Once warmed through season with salt and pepper.
  7. Serve by topping it with sambal and coconut yoghurt. Enjoy!

Note: this can be served over cooked quinoa or brown rice.

What is your go-to mid-week meal?

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