Half-jar curry paste chickpea and pumpkin pie

This pie is great to use up ends of vegetables in your crisper, pop in some chopped zucchini, red capsicum or carrot, and of course, you can use any jar of left-over curry pate in this dish.

  • 5 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Half-jar curry paste chickpea and pumpkin pie
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 500 gram pumpkin, peeled, seeded, 2cm cubes
  • 1/4 cup korma paste
  • 400 gram can chickpeas, rinsed, drained
  • 400 millilitre can coconut cream
  • 50 gram baby spinach leaves
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, whisked
  • steamed green beans, mango chutney, to serve


Half-jar curry paste chickpea and pumpkin pie
  • 1
    Preheat oven to 180°C. Place 6-cup round pie dish on an oven tray.
  • 2
    In a large saucepan, heat oil on medium. Saute onion for 1-2 minutes until tender.
  • 3
    Add pumpkin, reduce heat to low. Cook, covered, for 8-10 minutes until pumpkin is softened.
  • 4
    Stir in paste and cook for 30 seconds. Add chickpeas and coconut cream. Bring to a simmer. Remove from heat. Stir spinach through. Season to taste.
  • 5
    Pour mixture into dish. Cover with pastry, pressing edges to seal. Brush with egg.
  • 6
    Using a small sharp knife make two slits in middle of pastry to allow steam to escape. Bake for 20-25 minutes until pastry is puffed and golden. Serve with steamed beans and mango chutney.


You could use 400ml leftover thickened cream instead of coconut cream. If you have leftover cooked pumpkin, simply stir through with chickpeas.

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