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Pumpkin curry with chickpeas

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One of my favorite recipes! It's a perfect pumpkin recipe for a Fall season. If you like classic curry you will be impressed. It's so delicious,Keto and vegan!
Course Keto & Low Carb, Main Dish
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4 serving


  • 1 Butternut squash
  • 400 g Chickpeas
  • 2 Cloves of garlic
  • 1 Chilli pepper
  • 1 tsp Turmeric
  • 2 tsp Graham Masala
  • 1/2 Pepper
  • 400 g Chopped tomatoes
  • 400 g Coconut milk
  • 2 tsp Fish sauce *Vegans can use soya sauce


  • Heat the oven at 200 C°. Pilled and chop the butternut squash on small cubes and put them on the baking tray. Drizzle it with olive oil and sprinkled with salt and pepper. Roasted for 15-20 minutes.
  • Use heavy bottom pan and cook slowly the onion and graham masala until it smells toasty. Add chopped tomatoes from the can, chili pepper stir slowly until it's boiling.
  • Add slowly coconut milk and let it slowly cook. Once the sauce started cook add chickpea and roasted butternut squash a few minutes later. Let everything to a gentle boil until pumpkin is tender.
  • Add fish sauce, salt and pepper. Serve it warm.