Pumpkin Masala Curry

A warming, spicy pumpkin masala, which will beat any shop-bought take-away hands down.

  • Servings: 4
  • Difficulty: Easy
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  • 1kg pumpkin (Tractor, Harlequin or Red Kuri varieties work well)
  • 250g onions, diced
  • 6 cloves garlic, crushed
  • 1 thumb-sized piece ginger, grated
  • 1 tbsp garam masala
  • 1/2 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp cumin seeds
  • 1/2 tsp nigella seeds
  • 1/2 tsp ground coriander
  • 2 bay leaves
  • 3 cardamon pods
  • a pinch cracked black pepper
  • Juice of half an orange
  • 200g fresh tomatoes, roughly chopped
  • 1 tin chickpeas
  • 400ml vegetable stock or water
  • 400g tin chopped tomatoes
  • 1tsp vegetable oil
  • Salt and pepper to taste


  1. Preheat the oven to 200C/ 180C fan/ 400F/ gas mark 6.
  2. Cut the pumpkin into approximately 2cm size pieces and place on a baking tray lined with baking parchment. Roast the diced pumpkin for 15 minutes.
  3. In a large pot, cook the onions, garlic and grated ginger in the oil until soft.
  4. Add all the dry spices to the onion mix and cook for a couple of minutes to release the flavours.
  5. Add the orange juice, chopped fresh tomatoes and drained chickpeas and simmer for 5 minutes.
  6. Add the vegetable stock or water and tinned tomatoes, then bring to the boil. Allow to boil and reduce for 15 minutes. Season to taste.
  7. Add the roasted pumpkin to the masala sauce and simmer for 5 minutes.
  8. Serve with rice or naan and a spoonful of our pumpkin piccalilli on the side!

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