This easy curry is veg-packed and also freezes well. 






Skill level

Average: 2.8 (27 votes)


  • 1 tsp coriander seeds
  • 1 tsp yellow mustard seeds
  • 1 tsp brown mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp ginger powder
  • 1 tsp kashmiri chili powder
  • 50 g coconut oil
  • 50 g garlic, fresh and crushed
  • 50 g ginger, fresh and grated
  • 2 large brown onions (about 250 g), peeled and diced
  • 2 large carrots (about 250 g), peeled and diced
  • 2 medium sweet potato (about 250 g), peeled and diced
  • 4 sticks (about 250 g) celery, diced
  • ¼ of a pumpkin (about 250 g), diced
  • 1 400 g can chickpeas, drained and rinsed
  • 1 L vegetable stock (or use water)
  • coconut milk, to taste, optional
  • Yoghurt or raita, coriander leaves, mint leaves and diced deseeded cucumber to garnish, optional
  • Rice to serve, optional

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. In a large heavy based fry pan, toast all dry spices over a low to medium heat, stirring regularly, until fragrant and warmed through.
  2. Add oil, ginger, garlic and onion, and sauté until onion is translucent and everything is combined.
  3. Add all vegetables and toss through to ensure even coverage of spices.
  4. Add enough stock to just cover, add additional water if necessary. Gently simmer for up to 30 minutes or until vegetables are cooked through but still holding their shape.
  5. Add chickpeas and cook for a further 5 minutes until chickpeas are heated through.
  6. If adding coconut milk, add it now and reduce for up to a further 10 minutes.
  7. Serve curry on its own or with rice or yoghurt, if desired.