Pumpkin, Chickpea and Mango Curry

Serves: 4

You will need

1 pack (18g) Fruit Bowl Mango Fruit Flakes
1 tbsp sunflower oil 
1 medium red onion, peeled and sliced 
2 garlic cloves, peeled and finely chopped 
1 tsp ground cumin 
1/2 tsp ground cinnamon 
1 tsp ground coriander
1 tsp ground turmeric 
2.5cm ginger, peeled and grated 
2 mild red chillies, deseeded and finely chopped 
2 tins of chopped tomatoes 
400g pumpkin or butternut squash, cubed 
2 tbsp medium curry paste 
350ml water or coconut milk
400g can chickpeas, drained and rinsed 
Salt and pepper 
2 tbsp chopped fresh coriander 
Basmati rice and naan bread to serve


1 Heat the oil in a large saucepan and add the onion. Fry gently for 5 minutes or until softened

2 Add the garlic and spices and fry for 1 minute

3 Add the chilli and ginger and cook gently for a further minute

4 Add the pumpkin or butternut squash and curry paste and fry gently for 3 minutes

5 Add the water or coconut milk and chopped tomatoes, stir well and bring to the boil. Simmer for about 25 minutes until the pumpkin/butternut squash is tender

6 Add the Fruit Flakes and drained chickpeas, cook for a further 1 minute

7 Add the chopped coriander and season to taste

8 Serve immediately with naan bread, poppadums and basmati rice

9 Send us a photo of your #fruitbowlpumpkincurry

Recipe courtesy of www.fruit-bowl.com

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