Pumpkin Chickpea Curry

Serves: 4 Prep: 10_mins Cook: 15_mins
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This comforting curry blends the sweetness of pumpkin with the bold heat of our Thai Red Curry paste, creating a dish that’s both vibrant and nourishing - perfect for spooky season! Shallots, garlic, ginger, and chilli form a decadently fragrant base, lifted by cumin, turmeric, and cinnamon. Creamy coconut milk and chickpeas give the curry its hearty richness, while fresh lime juice adds a bright, zesty finish. Served hot with fluffy jasmine rice, it’s a warming, wholesome meal full of depth and balance - ideal for cosy evenings or an effortless weeknight dinner.

Ingredients

2 tsp Biona Organic Extra Virgin Olive Oil

100 g shallot, diced

15 g fresh ginger, peeled and minced or grated

3 cloves garlic, minced or grated

10 g chilli pepper, finely chopped (e.g. cayenne)

½ tsp ground cumin

¼ tsp ground cinnamon

¼ tsp ground turmeric

3 tbsp  Biona Organic Thai Red Curry Paste

1x 400ml tin Biona Organic Coconut Milk

360 g pumpkin puree

240g Biona Organic Chickpeas (1 can, drained weight)

1 ½ tbsp fresh lime juice

Biona Organic Shoyu Soy Sauce, to taste

Method

1. Heat the olive oil in a large pot over medium heat. Add the diced shallot with a pinch of salt and cook, stirring frequently, until it begins to brown.

 

2. Add the ginger, garlic, and chilli, and cook for 30 seconds. Stir in the cumin, cinnamon, and turmeric with another pinch of salt, cooking for 30 seconds more until fragrant.

 

3. Stir in the Thai red curry paste and cook for 2–3 minutes to deepen the flavour.

 

4. Add the coconut milk, pumpkin purée, and chickpeas. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for about 10 minutes, stirring occasionally.

 

5. Stir in the lime juice and season to taste with soy sauce and, if desired, extra lime juice.

 

6. Serve hot with rice or your choice of accompaniments. We recommend Biona Organic Jasmine Rice for the perfect balance of fragrance and flavour!

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