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Prep Time
15 mins
Total Time
35 mins


small onion, chopped
2 cloves
garlic, peeled and crushed
2 tbsp
canola oil
30 mL
2 tbsp
freshly grated ginger
30 mL
6 cups
peeled, diced pumpkin
1.5 L
4 tsp
curry powder
20 mL
1/4 tsp
each salt and pepper
1 mL
3 tbsp
tomato paste
45 mL
1 1/2 cups
sodium-reduced chicken broth
375 mL
1 cup
canned chick peas, drained and rinsed
250 mL
1/4 cup
seedless Thompson raisins
60 mL
1/4 cup
slivered almonds
60 mL
2 tbsp
chopped fresh cilantro
30 mL


Step 1
Using a food processor, purée the onion and garlic into a paste. Heat the oil in a large saucepan over medium-high heat. Stir in the onion-garlic paste and ginger. Cook until most of the moisture evaporates. Stir in the pumpkin, curry powder, salt and pepper and cook for 1 min. Mix in the tomato paste and cook another 2 to 3 min.
Step 2
Add the broth, cover loosely and keep to a low simmer. Cook until the pumpkin is tender and the sauce has thickened slightly, 10 to 12 min. Stir in the chick peas, cook until heated through, 2 to 3 min.
Step 3
Garnish each bowl with raisins, almonds and cilantro and serve with basmati rice.


For a milder curry, reduce ginger to 1 tbsp (15 mL) and curry powder to 2 tsp (10 mL).
How To: Slice & Dice
Master the art of pumpkin cutting with these simple steps:
  • 1. Use a classic 8- to 10-in. (20 to 25 cm) chef’s knife to cut around the stem – remove and discard. Next, cut the pumpkin into wedges by following the ridges as a guide.
  • 2. Remove seeds with a spoon and peel off the remaining skin using the chef’s knife.
  • 3. Cut flesh into large chunks and use immediately or wrap in plastic wrap and store in the refrigerator for up to three days.
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Nutrition Facts

Nutrition Description:
¼ of the recipe
Saturated Fat:
650 mg