Pumpkin, Chickpea and Coconut Curry

Jamie Oliver
Pumpkin, Chickpea and Coconut Curry in white bowl with rice and naan bread, small bowl of salsa in background
Serves Serves 4
Print recipe
  • Prep time 10 mins
  • Cook time 70 mins
  • Ready time 80 mins

This delicious meat-free curry from Jamie Oliver is the perfect warming dish to enjoy with your mates after you’ve been out for Bonfire Night.

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  • 1 large pumpkin, peeled, or a squash (approx. 900 g), seeds removed
  • 4 cm fresh ginger, peeled
  • a bunch of fresh coriander
  • 4 garlic cloves, peeled and finely sliced
  • groundnut oil
  • 1 fresh red chilli, deseeded and finely sliced
  • 4 shallots, peeled and finely sliced
  • 1 teaspoon mustard seeds
  • 20 curry leaves
  • 1 teaspoon turmeric
  • 1 tin (400 g) chopped tomatoes
  • 2 tins (800 g) coconut milk
  • 2 tins (800 g) chickpeas, drained


Chop the pumpkin or squash into 3 cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.

Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat.

Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk.

Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.

When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick. Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.


Additional notes

“A Bonfire Night special from Jamie Oliver. This is the perfect warming dish to enjoy with your mates after you’ve been out for Bonfire Night. If you can, make it some time ahead – this will give all the wonderful flavours a chance to develop.”

Recipe © Jamie Oliver
Photograph © Dan Jones