Pumpkin and Chickpea Keralan Curry

Today’s recipe is from Babease, where they passionately believe that the exciting journey of food starts from the very first mouthful. This dish is perfect for cold winter days.

Prep: 10 minutes Cook: 10 minutes


  • 280g pumpkin, chopped
  • 1 small onion, diced
  • 1 tablespoons fresh ginger, grated
  • 2 garlic cloves, grated
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2-1 tsp cinnamon
  • 180ml veg stock (or water)
  • 180ml passata
  • 1 400g can chickpeas, drained 170 ml coconut milkTo serve:

• brown rice, coriander, lime, yogurt, (optional!)


Heat a pan over medium heat with a splash of oil. Add pumpkin and onion, let cook, covered, for 5 minutes, stirring occasionally. Add ginger, garlic and spices, cook 30 seconds until fragrant. Stir in veg stock, passata, coconut milk and chickpeas. Simmer 5 minutes or until pumpkin is tender, can keep at a simmer until ready to serve. Remove a portion for your little one and then season the remainder with salt to taste. Serve over rice with a squeeze of lime juice, a dollop of yogurt and a sprinkling of coriander.

Babease Hack:

Simply blend the vegetables to desired consistency before adding herbs & spices for your baby to enjoy. Add a burst of flavour by adding some ginger & spices if your little one is at the right stage.