Pumpkin and Chickpea Curry

This easy one-pot curry is an Indian inspired winter delight made with veggies, chickpeas and coconut milk.

Serves: 4 | Total Time: 30 mins


  • 500ml Campbell’s Real Stock Unsalted Chicken
  • 1 Tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 3 tsp curry powder
  • 1.2kg pumpkin, peeled and chopped
  • 2 carrots, peeled, halved and sliced
  • 400g can chickpeas, drained and rinsed
  • 1 ½ Tbsp soy sauce
  • 270ml can light coconut milk (reserve 2 Tbsp for garnish)
  • Fresh coriander and roti bread, to serve


  1. Heat the olive oil in a large saucepan. Add onion and curry powder and cook for 1 min. Add pumpkin, carrots and Campbell’s Real Stock. Bring to the boil.
  2. Simmer, covered for 10-15 min until vegetables are tender. Stir in chickpeas, soy sauce and coconut milk and simmer for 2 min.
  3. Serve drizzled with reserved coconut milk. Top with fresh coriander and serve with roti bread.

Recipe and image kindly provided by Campbell’s.

Pin It on Pinterest

Share This