Nov 08

Pumpkin, Chickpea and Kale Curry

Pumpkin Curry1





Last week R. asked me for pumpkin soup. The day was dreary and wet, temperatures were low and we felt we all could use a bit of cheering up with a nice tangerine bowl of soup. What better way to celebrate Halloween? Without so much as looking, I picked up the first pumpkin I saw and did not think anything about it. When we got home however we realized the pumpkin was one of those “certified-organic bio-agriculutre” ones, which apparently justifies its price tag (not!). I mean this pumpkin’s price was thru the roof! It was insane.



Anyway, I made all the soup I could out of a half of it … I mean there is only so much pumpkin soup two individuals can eat … and the rest was just sitting there on the bench reminding me of the massive price I paid for it. And I don’t even like pumpkin all that much. Needless to say I had to use it all up to satisfy myself that my grocery choice had been all worth while. Also I need to up the veggie intake coz I have been slacking off.



I have never made a pumpkin curry before, so I was going in fairly blind. I knew I had an idea in my head and I had seen past pictures of what a pumpkin curry looked like, but that was it. I didn’t want to fuss with spices and ratios of said spices, so I went with what I was comfortable with … south east Asian flavours.




Pumpkin Curry2





  • 150 mls coconut milk
  • 200 mls water
  • 1 tbsp Thai red curry paste
  • 1 lemongrass stalk
  • 10 kaffir lime leaves
  • 3 thick slices fresh ginger
  • pinch of saffron
  • dash of ground cummin
  • pinch of nutmeg
  • 1 lbs pumpkin, cubed
  • 1/2 cup chickpeas
  • 1/2 cup curly kale
  • salt to taste




In a pot heat up the coconut milk and the red curry paste. Add in the lemongrass (bruised) and the lime leaves, the cummin, ground nutmeg, saffron and sliced ginger. Stir to combine. I find this to be a delicate curry, so no rapid boiling is necessary … just a gentle simmer will do.



Now add in the pumpkin and simmer with the lid on to soften. 10 mins later, add in the chickpeas, give everything a stir and recover the pot. Simmer for another 10 mins.



Just before turning off the fire, add in the chopped up kale and stir thru. Adjust seasonings and plate up.



This is a very flexible dish, if you do not like kale then just use spinach or sweet potato leaves. All of these options are good for you, packed with iron and vitamins. Left over curry can very well be blended down to a thick soup, thinned with a little extra water.



Pumpkin Curry4



You can have everything just cooked and whole, or if you are anything like me, keep simmering the pot until everything kinda collapses and the liquid has reduced to form a pleasant thick gravy. Perfect consistency for eating with flat breads or rice. Serving with loads of coriander, in my opinion, is a must.




~ Enjoy ~


Permanent link to this article: http://foodflurries.com/savoury/pumpkin-chickpea-and-kale-curry

Leave a Reply

Your email address will not be published. Required fields are marked *