A medley of spices make this comfort dish warm and bright.

| By Rachael Thompson | Recipes

Kat Vel’s Golden Chickpea Curry With Roast Pumpkin and Broccolini

A medley of spices make this comfort dish warm and bright.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Melbourne-based cook and Golden Groves olive oil creator, Kat Vel, shares her recipe for golden chickpea curry with roast pumpkin and broccolini.


  • 4 x 400g cans chickpeas, washed and drained
  • ½ cup olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 fresh chillies, finely sliced
  • 5cm piece fresh ginger, finely chopped
  • 1 ½ tsp chilli flakes
  • 1.5 heaped tbsp curry powder
  • 1.5 heaped tbsp garam masala
  • 1.5 heaped tbsp turmeric
  • 1.5 heaped tbsp cumin
  • 1 tsp fennel seeds
  • 2 cups vegetable stock
  • 2 x 400g coconut milk
  • Fresh coriander, to serve
  • Fresh mint, to serve
  • Greek yoghurt / plant-based yoghurt to serve
  • 12 stems broccolini
  • 1 pumpkin (kent or butternut is good), chopped into large wedges


The curry

  • Cook your vegetables in the oven before you start your curry (instructions below)
  • In a large pot, heat up your olive oil and add your onion, garlic, ginger and chilli flakes. Sautee until translucent and fragrant.
  • Next, add in your canned chickpeas and all your spices, including salt and pepper to taste. Cook over medium heat for 5 minutes until the chickpeas are toasted and well seasoned. Remove half the chickpeas and place into a bowl and set aside.
  • Next, add your stock to the chickpeas. Bring to a boil, then reduce the heat to medium-low. Add in the coconut milk and stir through until well-combined. Let the curry bubble away for about 30 minutes, until it thickens. You can help speed up this process by crushing the chickpeas with the back of a spoon or potato masher to thicken the curry.
  • Once the curry has reduced, turn off the heat and taste for salt and pepper.
  • To assemble your curry, place your pumpkin on the bottom of each person’s plate, generously ladle on a few scoops of the curry, and top with some broccolini, the spiced chickpeas previously set aside and a dollop of yoghurt.
  • Garnish the curry with fresh coriander, mint and fresh chilli.

The vegetables

  • Place your chopped slices of pumpkin on a sheet tray and cover liberally with olive oil.
  • Season pumpkin heavily and evenly with spices of choice – fennel seeds, garam masala, turmeric, cumin, salt, and pepper.
  • Place in the oven on 180C for about 40 minutes or until soft and well cooked.
  • Add your broccolini to a separate sheet pan, cover with olive oil and salt and place in the oven with the pumpkin for an extra 10 minutes.
  • When the broccolini and pumpkin are both cooked, remove from oven.

For more from Kat, follow her at @katvel__

Photography by Maddie Roux. Styling by Beck Simon.

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