Meatless Monday: Chickpea + Pumpkin Curry

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The reality is this. Unless you’re eating hormone + antibiotic free, grass-fed cuts of meat each time you consume protein, then you should probably cut back on your meat consumption simply for health reasons. But did you know that reducing your weekly meat intake is also a crucial step in lessening the effects of climate change?

The global livestock industry produces more greenhouse gas emissions than all cars, planes, trains and ships combined, with one-fifth of global greenhouse gas emissions attributed to livestock alone. By comparison to staples like potatoes, wheat and rice,  beef requires 160 times more land and produces 11 times more greenhouse gases.

We’ve seen the trend #meatlessmonday take off, where folks around the world are consciously choosing to implement 1-2 days per week where they eat vegetarian. It makes sense, especially when you learn that decreasing your meat intake by just one less burger a week can result in the same environmental benefit as taking your car off the road for 500km!

Plus, eliminating beef, pork, lamb, poultry just one day a week can reduce your risk of heart disease and some cancers too, while also helping you to save money and help the environment!

So now that little nerd session is over, here is the recipe for a brilliantly easy and tasty chickpea and pumpkin curry. Not only is it so cheap to make, it also tasted incredible.
curry prep.jpg


  • 1 pumpkin (roughly 600g)
  • 4 cm piece of ginger
  • 3 cloves of garlic
  • 1 fresh red chilli
  • Coconut oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon of ground cumin
  • 1 teaspoon turmeric
  • 1-2 teaspoons of Himalayan salt
  • 1 x 400 g tin of chopped tomatoes
  • 1 x 200 g jar of coconut milk
  • 1 x 400 g tin of chickpeas


  • Chop the pumpkin into 2-3cm chunks; cut the ginger into matchsticks; dice the onion, and thinly chop the chilli.
  • Add a generous tablespoon of coconut oil into a large saucepan and place on a medium heat. Add the ginger matchsticks, crushed garlic, red chilli and onion, and cook until the flavours are released and the onion is transparent.
  • Add the mustard seeds and stir for a quick minute to release the flavours.
  • Add the tinned tomatoes, cumin, turmeric, salt and coconut milk. Stir and bring to a simmer before adding the pumpkin and chickpeas.
  • Reduce to a low heat, cover with a lid and simmer for 20-30 minutes until pumpkin is cooked. Stir occasionally, taste to check it’s seasoned to your liking, and if it’s drying up too much simply add a splash of water. The sauce should be glossy and thickening up.
  • Serve with brown rice, or in my case, steamed zucchini and avocado!
  • Top with fresh coriander leaves, and a side of greek/natural yoghurt.


If you try it, let me know what you think!

Happy #meatlessmonday, Love M x

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