Caribbean-inspired chickpea and pumpkin curry
Chickpeas, pumpkin, coconut milk and thyme make a filling plant-based dinner inspired by Caribbean home cooking.
Best for home cooks who enjoy Caribbean-inspired dinners.
- Vegan
Quick tips
Short on time? Do these first — small moves, big flavour.- Adjust Scotch bonnet or other hot pepper to your taste; start with a small amount.
- Ready in
- 30 min
- Hands-on
- 10 min
- Cook
- 20 min
- Ingredients
- 11
- Serves
- 4
Ingredients
- 2 cloves Garlic
- 0.5 tsp Dried thyme
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 250g Long-grain rice
- 1 Onion
- 300ml Light coconut milk
- 500g Cooked chickpeas, drained canned weight
- 500g Pumpkin, peeled and cut into 1 cm cubes
- 150g Spinach
- 2 tsp Curry powder
Method
- 01Cook the rice according to its packet instructions. Finely dice the onion and garlic. Heat oil in a wide pan and soften the onion for 3 minutes.
- 02Add garlic, curry powder and thyme and stir for 30 seconds. Add the small pumpkin cubes, chickpeas, coconut milk, salt and 150 ml water.
- 03Cover and simmer for 12–15 minutes until the pumpkin is tender, stirring occasionally. Add a splash of water if needed.
- 04Stir in the spinach and cook for 2 minutes until wilted. Serve the curry with the rice.
Equipment
- Hob