Serves 4


  • 1 small pumpkin, cubed (about 4 cups)
  • 1 Tbsp grated ginger
  • 1 yellow onion, diced
  • 2 cloves of garlic
  • 1 Tbsp turmeric
  • 2 Tbsp red curry paste
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 1 can chickpeas
  • ¼ cup Left Coast Organics Roasted Salted Pumpkin Seeds
  • cilantro
  • olive oil


  1. Preheat the oven to 375 degrees.
  2. Cube the pumpkin and place on a parchment-lined baking sheet. Drizzle olive oil, salt and pepper on the pumpkin and bake for 15 minutes, or until tender.
  3. Meanwhile heat a large saucepan on medium and add a tablespoon of olive oil.
  4. Add the onion, garlic and ginger and cook until golden, stirring often. Add the turmeric, curry paste, tomatoes, coconut milk, chickpeas and roasted pumpkin.
  5. Cover the saucepan, reduce heat to low and simmer for 20 minutes. Stir occasionally and add water if the curry becomes dry.
  6. Top with Roasted Pumpkin Seeds and cilantro. Serve with basmati rice and naan bread.
  7. This curry will keep well in the fridge, and tastes even better the next day