Pumpkin curry

Pumpkin, Chickpea and Broccoli Curry. This spicy protein-rich, pumpkin curry recipe is super comforting and a real vegan treat!


  • 3 cups chopped pumpkin
  • 400 g (tin) chickpeas - rich in protein and fibre
  • 1/2 cup red lentils - full of protein, fibre, folic acid, magnesium and polyphenols
  • 1 head of broccoli
  • 2 tbsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 400 g (tin) coconut milk
  • 1 can water - use empty coconut milk tin to measure!
  • 400 g (tin) passata or can of chopped tomatoes - passata is simply sieved tomatoes/tomato puree
  • 1 vegetable stock pot
  • 1 tbsp mild curry powder
  • 1/4 tsp cayenne pepper
  • 1-2 tsp smoked paprika
  • 1-2 tsp cumin
  • 1/2 tsp allspice
  • salt & pepper to season
  • chopped parsley or coriander to garnish - optional

To serve:

  • poppadoms or nan bread - optional
  • rice - optional (basmati is our rice of choice)
  • mango chutney


  • Heat oil in a large pan (low heat). Add chopped onion and garlic and gently fry off until onions start to caramelise.
  • Add spices and stir through.
  • Add chopped pumpkin, broccoli and chickpeas and stir through.
  • Add in your liquids - coconut cream, water, passata and stock pot and give a good stir. The liquid should cover all of the vegetables. If not add a little more liquid here.
  • Add half a cup of well rinsed red split lentils. These will thicken up the curry.
  • Cover with a lid and bring to the boil. Allow to simmer for half an hour on low heat (check occasionally and stir).
  • Take the lid off and continue to simmer until curry thickens up and you have the desired consistency.
  • Stir through fresh parsley or coriander then season with salt and white pepper to taste.
  • Serve with rice of your choosing with poppadoms/nan bread and mango chutney.

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