Pumpkin Cauliflower and Chickpea Curry

Updated: Feb 12

Super easy recipe designed to give you maximum flavour with minimum fuss!

Serves 4


3 tblsp  Chilli and Native pepper leaf extra virgin oilive oil

1 medium onion, sliced

2 cups  Pumpkin, large dice

2 cups  Cauliflower, cut into florets

1 can Chickpeas, drained

2 tbsp  Curry powder (I used Keens, but use your favourite)

1 can Coconut cream

3 tbsp Holy Hot Sauce

2 handfuls Spinach

1 handful Green beans

1/3 cup water or vegetable stock

Salt and pepper to taste.

Finish with:

The Chilli Chick Coconut Sambal

Fresh basil or coriander

Lime cut into wedges


1.Sauté  onion, cauliflower and pumpkin in The Chilli Chick Chilli & Native pepper leaf oilon medium heat for 3-4  minutes.

2.Add curry powder and chickpeas and stir well.

3.Add water or stock to deglaze the pan.

4. Add can of coconut cream and The Chilli Chick Holy Hot saucestir and simmer until pumpkin and cauliflower are just cooked.

4. Add green beans and spinach and stir through.

5.Simmer for a couple of minutes until spinach has wilted.

6.Season with salt and pepper.

 Serve curry rice or quinoa, with lashings of  The Chilli Chick Coconut sambal and fresh basil or coriander on top. Add a lime wedge on the side.

*Cauliflower can be substituted with chicken or seafood. Adjust simmering time so that its cooked through.

Recipe uses the products from our online shop.


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Product manufactured in N.S.W. Australia

The Chilli Chick Shop 

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