Pumpkin, Cauliflower & Chickpea Curry

Pumpkin, Cauliflower & Chickpea Curry

This is an easy weeknight meal and a great leftover to take to work for lunch the next day as well :)


  • 1/2 a head of cauliflower cut into florets

  • 1/2 a Kent pumpkin, cut into cubes

  • 1 brown onion sliced

  • 400g tin of chickpeas, drained

  • 400g tin of diced tomatoes

  • 125g of coconut milk

  • 375g Passage Foods Passage To India Tikka Masala Simmer Sauce

  • 1 tbs of oil


  1. Heat oil in a large pan. Add onion and cook until soft. Add pumpkin and cauliflower.

  2. Stir in tinned tomatoes, coconut milk and simmer sauce.

  3. Simmer on low heat for 20-30 minutes until the pumpkin and cauliflower are soft.

  4. Stir in chickpeas and simmer for another 5 minutes.

  5. Serve with rice, greek yoghurt or naan bread.