Spice up your life with Lajina Masala

Pumpkin, chickpea and coconut milk Curry

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Serves 6 Servings
chopping board and knife
spoons, peeler, tin opener
Pan and wooden spoon or spatula
Prep time
Cook Time

A seasonal and very popular curry, it’s one of the bases I use for my WI demos, sweet, healthy, moreish and uses up pumpkin, I have been known to freeze raw, peeled and chopped pumpkin and just pop it into the curry.  The addition of chickpeas adds protein, I like them to mush down to give a “soupy daal” consistency.  It’s possible to make your own coconut milk but as this recipe is super-speedy and satisfying, a tin is fine.

This is Lisa, the lawyer’s (blog to follow) favourite curry and was very disappointed in the quality of the pumpkins she has cooked with, I had to remind her I have access to pumpkins that are either grown locally at Apley Farm Shop or my brother, Mick in London has sourced them for me, he is a fruit and veg superhero, my London foodies, he might be one to keep in touch with.

You can, as always add some extra chilli if you like the heat, this is your curry, sweet potato, carrots, butternut squash, green beans are just some of the vegetables I might add, depending on what’s floating around in my fridge.

A little confession, I have been known to put all the ingredients, except the onions into a pan and cook, it’s good, have a go!


  • 1
    Onion, finely chopped
  • 1/2 Tablespoon
    Rapeseed Oil
  • 1 Tablespoon
    tomato puree
  • 1
    Curry Masala Pot
  • 1/2 Teaspoon
  • 500-750 Grams
    pumpkin, peeled and chopped into chunks
  • 1
    tin of drained chick peas
  • 1
    tin of coconut milk
  • 1 Tablespoon
    coriander, washed and chopped


  1. Fry the onions until golden, using oil, I like to use local rapeseed oil.

    Be patient, don't burn the onions, add water to cool the pan down and allow the onions to cook through.

    As always, the most important part of cooking curry are the onions.

    Onions frying in pan
  2. Add the curry masala pot with a splash of water, this prevents the spices from burning and creates your curry base.

    The masala spices will come to life!

  3. Add a pinch of salt and tomato puree with another splash of water, your base is almost ready.

  4. Add the pumpkin and cook these in the base on a high heat, add a splash of water to prevent burning and cook for 5 minutes.

  5. Now add the drained chick peas, give the pan a good stir and then add the coconut milk, reduce the heat to a simmer until the pumpkin is cooked through and soft, about ten minutes.

  6. Remove from the heat and stir in the fresh coriander and serve with naan, chappatties or rice.

    Let the Masala work it's magic whilst you curry on with Lajina!

1 review for Pumpkin, chickpea and coconut milk Curry

  1. Gaynor


    Used very similar recipe for our WI agm last night fab! Now I need to source some more curry masala.

    • Lajina Leal


      Hi Gaynor,

      thank you for getting in touch, you can buy spice pots here, online https://www.lajinamasala.com/shop/ here’s the link.

      Thanks again and please let me know if you’d like me to visit your WI group, Lajina 🙂

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