• Iris Windsor

Chickpea, Pumpkin and Coconut Curry

This very flavourful curry will also suit vegetarians and vegans

Chickpea, Pumpkin and Coconut Curry


2 onions chopped finely

2 cloves garlic chopped finely

1 tablesp olive oil

2 tablesp grated fresh ginger

1 ½ tablesp mild madras or korma curry powder

400mls coconut cream

200ml chicken stock or extra coconut cream

½ butternut pumpkin cut into 3 cm pieces

800g canned chickpeas drained

2 handfuls of baby spinach leaves



Lime wedges


1. Saute onion and garlic in oil

2. Stir in grated ginger, curry powder,

3. Add coconut cream and chicken stock

4. Bring to the boil and simmer

5. Add pumpkin and simmer for ten minutes or until pumpkin is soft

6. Add drained chickpeas and continue to simmer

7. Fold in baby spinach and coriander

8. Serve with whole mint leaves, lime wedges and steamed rice

To learn more about us, at Dragonfly's Early Learning at Coolum Beach, go to https://www.dragonflys.com.au/contact-us

Or give us a call on 07 5471 6500. We would love to hear from you

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