Pumpkin and Chickpea Curry
This aromatic Pumpkin and Chickpea Curry is friendly on small mouths, and is sure to be a new dinner favourite for the whole family! This easy curry recipe only requires a few basic herbs and spices to make your curry base from scratch, ensuring you know that only the good stuff makes it into the bowl. This mild curry contains simple spices, sweet pumpkin, creamy coconut milk and chickpeas for added texture and nutrition. Perfect served as is or paired with brown rice, yogurt and coriander for added bulk and flavour.
Ingredients
2 tbsp olive oil
1 small onion, chopped finely
2 garlic cloves, grated
1 cm piece fresh ginger (5g), grated
1 tsp ground coriander
1 tsp cumin
½ tsp cinnamon
300g piece of pumpkin, chopped into 1cm cubes
¾ cup (190mL) salt-reduced vegetable stock (or water)
¾ cup (190mL) passata (pureed tomato)
165mL can coconut milk
1 x 400g can of chickpeas, rinsed and drained
2 scoops NAN Toddler Milk Drink powder (optional)
Cooked brown rice, for serving, if desired
Fresh coriander leaves, to serve
Greek yoghurt, to serve
Step by step
-
Pumpkin and Chickpea Curry Recipe
- In a medium saucepan, heat oil, sauté onion, garlic, ginger, coriander, cumin, and cinnamon over low heat until the onion becomes translucent.
- Add the pumpkin and fry for 2 minutes. Stir in stock, passata, coconut milk and chickpeas.
- Simmer for 20 minutes or until pumpkin is tender, you can keep at a simmer until ready to serve. Remove a portion for your little one(s) and then season the remainder with salt to taste, if desired. Serve over rice with a dollop of yoghurt and fresh coriander leaves.
Tips: Mash chickpeas with a fork for a toddler
Additional instructions for portioning and boosting nutrition
To enhance the nutritional value of your Pumpkin and Chickpea Curry, you can add 2 scoops of NAN Toddler Milk Drink powder to one portion. It is important, for food safety reasons, not to add the powder to the entire dish. Instead, please follow these steps:
- Portion out one serving of the prepared dish.
- Add 2 scoops of NAN Toddler Milk Drink powder to the portioned dish and stir well to combine.
- Store the remaining dish for up to 2 days in the fridge for later use and repeat as above, if desired.
Pumpkin and Chickpea Curry FAQs
Is Pumpkin and Chickpea Curry too spicy for kids?
Nope! This curry does not contain any chilli spices, sauces or pastes, meaning it will be kind on the tastebuds of your little ones. What this mild curry is rich in is spices, like cumin and cinnamon, which will help expose your little one to more diverse and delicious flavours at mealtime.
What type of pumpkin should I use for this Pumpkin and Chickpea Curry?
Any pumpkin you like! Whether you prefer Butternut, Kent, or Jarrahdale pumpkins, all work perfectly in this curry recipe. Just be sure to cut the skins off your pumpkin so there aren’t any rough parts in your curry!
Can raw chickpeas be used in this veggie curry recipe?
Definitely! However, this will add to your prep time as you will need to soak and cook your chickpeas before they can be added to your curry.
Can I cook my Pumpkin and Chickpea Curry in the slow cooker?
For an easy set-and-forget option, once the onions and spices are sautéed, add them to a slow cooker. Follow the remaining steps in the recipe using your slow cooker, and allow the curry to cook for 4 hours on a high setting or 8 hours on a low setting.
What can I serve with my Pumpkin and Chickpea Curry?
When it comes to dishes like Pumpkin and Chickpea curry, the side dish options are almost endless! Add a dash of additional flavour with a scoop of chutney or swirl of raita, or introduce your little ones to exciting treats like papadums, naan, or even pakoras.
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