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

Name: RecipeTin Eats’ golden coconut pumpkin curry is quick, cheap and easy (and just so happens to be vegan)
Cook time: 30 min
Yield: 4
Cuisine: Indian
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)

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?

Nagi Maehashi

August 15, 2023

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

easyTime:< 30 minsServes:4

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 ✓

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

Step 1
Combine the spice mix ingredients in a small bowl and set aside.
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.
Step 3
Add the onion and cook for 2 minutes to soften. Add the turmeric, garlic and ginger and cook for 1 minute.
Step 4
Add the spice mix and stir for 30 seconds, until fragrant. Add the pumpkin and stir for 2 minutes.
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.
Step 6
Stir in the coriander and serve, garnished with extra coriander leaves and crispy fried shallots.

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.