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Pumpkin Chickpea and Quinoa Curry


  • 1 red onion, sliced
  • 3 cloves garlic, chopped
  • 1 tbsp fresh ginger, grated
  • 1 red chilli, thinly sliced
  • 1/2 tsp cinnamon
  • 1 tbsp curry powder
  • 1 tbsp ground cumin
  • 1.5 cups dry quinoa or millet, rinsed well
  • 500g pumpkin, peeled and diced into large cubes
  • 1 small zucchini, chopped
  • 1 can chickpeas, drained and rinsed
  • 1 can tinned tomato
  • 2 cups Cocobella Straight Up coconut water
  • 2 handfuls of kale or spinach
  • fresh coriander
  • lime, avocado and Cocobella Coconut Yoghurt in Natural, to serve


Sauté the onion in a pan until just soft, then add the garlic, chilli, ginger and spices and sauté until fragrant. Add in the quinoa, pumpkin, tomatoes, zucchini and veggie stock or water and simmer for about 30 minutes until the quinoa is cooked. Stir in the chickpeas and kale and simmer for another 5-10 minutes, then stir through the fresh coriander.

Serve topped with avocado, a spoonful of coconut yoghurt, more coriander and a squeeze of lime juice. Also feel free to add more chilli if you feel like spicing things up.

You can store leftovers in a sealed container in the fridge for up to a week. It also freezes well, so is perfect to have on hand for quick and easy meals through the week. Enjoy!

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