Pumpkin and chickpea curry

From Cookipedia

Another vegetarian offering for our Gent night

Pumpkin and chickpea curry
Servings:Serves 4
Calories per serving:511
Ready in:1 hour 15 minutes
Prep. time:15 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:31st October 2012

Best recipe review



Had this again recently; a long time since we've been to Ghent though.

The Judge


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Heat the oil in a large saucepan and gently fry the garlic, ginger and onions for 5 minutes
  2. Add the chopped tomatoes and chillies and spices and fry for a few more minutes
  3. Add the curry paste, pumpkin, chick peas. Stir-fry for a few minutes and mix well.
  4. Add the stock, bring to the boil, reduce the heat and simmer until the pumpkin is soft (about 20 to 40 minutes) see here
  5. Add the sliced banana and optionally sugar to taste and the sultanas. Simmer for 5 minutes more

Serving suggestions

Garnish with fresh coriander and serve with plain rice and naan bread

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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