Recipes of the Lockdown: Alice’s Vegan Pumpkin Curry

Vegan Pumpkin, lentil and chickpea curry.

Serves 6


  • 500g Pumpkin
  • 200g Potato
  • 1 tin of chickpeas
  • 1/2 a cup of dry red lentils
  • 4 tablespoons of curry powder ( I use Clive of India, but Keens is also good!)
  • 1 onion
  • 4 cloves of garlic
  • 1 tin of crushed tomatoes ( or 5 fresh tomatoes skin removed crushed)
  • 2 tablespoons Olive Oil
  • Vegetable stock cube
  • 1 cup of water
  • Rice – pre cooked or cook your own



  • Finely dice onion and garlic and add to a sauce pan on medium heat with olive oil.
  • Chop pumpkin and potato into 1.5  inch chunks while onion is cooking.
  • Once onion is translucent, add curry powder and stir until very fragrant and mix is combined (approximately 2 minutes)
  • Add pumpkin and potato to onion and spices and stir to combine, then add the tin of tomatoes (or fresh) and stock cube – mix.
  • Once combined add 1 cup of water to cover the vegetables and add in the lentils.
  • Let mix simmer for 15 minutes (stirring very often so lentils don’t stick to bottom, adding water when necessary) until vegetables are cooked and lentils have become mushy and almost disintegrated.
  • Add chickpeas and simmer for 2 minutes.
  • Serve on a bed of warm rice (sometimes I like to add a dollop of greek yogurt with some mint mixed through (not vegan I know) to counteract the curry sauce and add tang)


Bon Apétit,


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