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RecipeTin Eats’ golden coconut pumpkin curry is quick, cheap and easy (and just so happens to be vegan)

With its warm spicy flavours and sunset hues, this is a soulful curry that comes together quickly. Oh, and did we mention it’s vegan?

RecipeTin Eats
RecipeTin Eats

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RecipeTin Eats’ golden coconut pumpkin and chickpea curry.
RecipeTin Eats’ golden coconut pumpkin and chickpea curry.Rob Palmer STYLING: Emma Knowles

Think: Indian curry, only easier – because you can buy all the spices at any supermarket. And it’s super fast to make.

Soft pieces of sweet pumpkin are the perfect match for a golden coconut sauce full of flavour from both fresh and dried spices. Chickpeas, meanwhile, add textural interest, as well as filling this out. And hang on a sec, it’s not only vegetarian, it’s vegan!

I could eat this curry every day. And I can’t wait for you to fall in love with it too.

SOS checklist

  • Less than $20 for 4 servings ✓
  • Less than 30 minutes ✓
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Ingredients

  • 3 tbsp vegetable oil

  • 3 whole star anise

  • 1 cinnamon stick

  • 1 onion, finely diced

  • 3 tsp finely grated fresh turmeric (see note)

  • 1 tsp finely grated garlic

  • 1 tsp finely grated ginger

  • 1.5kg pumpkin, peeled, cut into 3cm pieces

  • 1½ cups salt-reduced vegetable stock

  • 400g can chickpeas, drained

  • 270ml can full-fat coconut cream (see note)

  • 1 cup coriander leaves (lightly packed), plus extra for garnish

  • crispy fried shallots, for garnish (see note)

SPICE MIX

  • 1½ tsp garam masala (see note)

  • 1½ tsp ground coriander

  • 1¼ tsp cooking salt

  • ½ tsp ground cumin

Method

  1. Step 1

    Combine the spice mix ingredients in a small bowl and set aside.

  2. Step 2

    Heat the oil in a large heavy-based pot over medium-high heat. Add the star anise and cinnamon, and stir for 1 minute.

  3. Step 3

    Add the onion and cook for 2 minutes to soften. Add the turmeric, garlic and ginger and cook for 1 minute.

  4. Step 4

    Add the spice mix and stir for 30 seconds, until fragrant. Add the pumpkin and stir for 2 minutes.

  5. Step 5

    Add the stock, chickpeas and coconut cream. Stir and bring to a simmer. It’s fine if some pumpkin is not submerged in the sauce. Cook for 10 minutes, stirring occasionally, until the pumpkin is soft all the way through, but not collapsing.

  6. Step 6

    Stir in the coriander and serve, garnished with extra coriander leaves and crispy fried shallots.

Fresh turmeric stains everything it touches.
Fresh turmeric stains everything it touches.iStock

Notes

  • Check the label for coconut cream made with 100 per cent coconut. Lower-quality brands are diluted with water and thickened with emulsifiers. The coconut flavour is not as good.
  • While fresh turmeric will provide the best flavour and colour (not to mention health benefits), if you can’t find it, use 1 teaspoon of dried turmeric instead.
  • Fresh turmeric will stain anything it touches, so keep it away from stone benchtops, especially once grated.
  • Garam masala is a spice blend that is widely available at supermarkets and grocery stores. The flavour is more nuanced than curry powder, though you can substitute with 2½ teaspoons of curry powder if you don’t have it.
  • Crispy fried shallots are an Asian staple that are available at supermarkets these days. These salty, crispy bits of goodness are a simple substitute for the crispy deep-fried onion slices used in Indian cooking to add texture and interest to dishes.

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RecipeTin EatsRecipeTin Eats aka Nagi Maehashi is a Good Food columnist, bestselling cookbook and recipe writer.

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