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Vegetable and chickpea curry

Serves   4
Prep time: 10 mins
Cooking time: 30 mins

Chickpeas and cashew nuts provide a good source of protein, making this vegetarian dinner both a tasty and healthy option.





  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 red chilli, seeds removed and finely chopped
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 2 teaspoons grated fresh ginger
  • 300 grams pumpkin, peeled, seeds removed and chopped into 2.5cm chunks
  • 1 eggplant, cut into 5cm strips
  • 1 x 400-gram can crushed tomatoes
  • 1 teaspoon garam masala
  • 1 x 400-gram can chickpeas, drained and rinsed
  • ½ cup cashew nuts, lightly toasted
  • ½ cup natural yoghurt to serve
  • Extra chopped cashew nuts and coriander leaves to garnish (optional)


  1. Heat a generous splash of oil in a large saucepan and gently fry the onion, garlic, chilli, coriander, cumin, turmeric and ginger until fragrant.
  2. Add the pumpkin and eggplant; turn the vegetables in the spices for several minutes until well coloured and starting to soften. You may need to add a little more oil if the pan becomes too dry.
  3. Add the tomatoes and 1½ cups cold water. Season with salt. Bring to the boil and then simmer for about 15 minutes until the vegetables are almost tender.
  4. Add the garam masala, chickpeas and cashew nuts and cook for a further couple of minutes.
  5. Serve with a generous dollop of yoghurt, steamed rice and garnish with extra chopped cashew nuts and coriander leaves, if wished.


Keep a knob of ginger in a sealed plastic bag in the freezer; grate as needed without bothering to peel the skin off.

When adding yoghurt to a hot dish, do so over a very low heat or remove from the heat first. Reheat gently but do not boil as the yoghurt can split and give the dish a curdled appearance.