I hadn’t made a curry in a really long time and in a humous-making frenzy, my chick pea supplies went through the roof and the pumpkins and aubergine were looking especially pretty that day, so I got two that were on the smaller side (the little pumpkin I found was adorable), to take home and turn into curry.

Coconut is one of my favourite flavours and together with the herbs, spices but most especially the chick peas, it makes for a wonderfully filling and fragrant vegetarian curry. As always I made enough for us and it also provided me with lunch for the next two days.

– 1tbsp organic coconut oil
– 2 cloves garlic, finely chopped
– 400ml coconut milk
– 400ml chopped plum tomatoes
– 1 finely chopped thumb-sized piece of ginger
– 1 peeled and diced small pumpkin or half a medium-sized one (remember to save the seeds, wash, season with smoked paprika, pepper, and Worcestershire sauce and roast for 20 minutes under a medium heat to serve as an appetizer/snack/salad accompaniment!)
– 1 aubergine, cut into bite-sized chunks
– 400g chickpeas, drained and washed
– Handful of coriander, chopped
– 1tsp of ground turmeric
– 1 deseeded red chilli, finely chopped
– 1tsp cumin
– 150g fresh spinach
– Sea salt
– Freshly ground black pepper


– Preheat the oven to 180°/gas mark 6
– Warm the coconut oil in a large saucepan on a low heat, and add in the garlic, chilli and ginger until the garlic starts to turn, then add the pumpkin and aubergine, stirring well.
– Add the coconut milk and the tomatoes, stir and turn up the heat until it starts to bubble, before sprinkling in the cumin and turmeric.
– Add the chickpeas, a pinch of salt and a few twists of black pepper before giving it one last stir before putting into the oven for 35-40 minutes.
– During its last 10 minutes of oven time, mix the spinach into the curry and pop back into the oven.
– Yum, the pumpkin is soft and it’s ready, serve inside a halo of brown rice and sprinkle a few coriander leaves on top as a garnish.