Pumpkin, Cauliflower and Chickpea Curry



This curry is light and spicy and so easy to prepare.  The vegetables cook in about 20 minutes so it can be ready in no time.  You can even make it vegan if you don’t include yoghurt.  I do include yoghurt but you can use coconut cream instead for a richer, sweeter flavour.  Serve it as a side or as a main dish and delight in the goodness of the vegetables.

Pumpkin, Cauliflower and Chickpea Curry

Enjoy this curry as a main or side dish.  You could play around with the spices and add your own combination.  This spice mix is my favourite for this dish.

Course Main Course
Keyword Pumpkin Cauliflower and Chickpea Curry
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Jane Georgiades


  • 1/2 butternut pumpkin (squash) chopped
  • 1/2 head of cauliflower, chopped into florets
  • 400g tin chickpeas
  • 1 dsp tumeric
  • 1 dsp cardamom
  • 1 dsp cumin
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 L chicken stock
  • 1/3 cup yoghurt or coconut cream


  1. Gently fry onion and garlic in a little oil until fragrant then add spices and stir. Add vegetables and chickpeas and coat with spices.  Add boiling hot stock and simmer on stove until vegetables are soft.  Season with salt to taste.

    Pumpkin Cauliflower and Chickpea Curry