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Photo of Pumpkin, chickpea and paneer curry by WW

Pumpkin, chickpea and paneer curry

Total Time
30 min
10 min
20 min
This curry is a great option for a meat free Monday. The chickpeas and pumpkin are packed with nutrients and makes the dish very satisfying.


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


540 g, (Buy 600g), peeled, cut into 2cm pieces

Tikka masala paste

¼ cup(s), (60g)

Canned diced tomatoes

400 g

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Green string beans

200 g, frozen, baby

Greek yoghurt, plain, low-fat, no added sugar

¾ cup(s), (200g)

Cheese, paneer

150 g, cut into 3cm pieces

Fresh coriander

¾ cup(s)


  1. Heat the oil in a large saucepan over medium-high heat. Cook the onion and pumpkin, stirring, for 3-4 minutes or until onion is soft and pumpkin is golden. Add the curry paste and cook, stirring, for 1 minute or until fragrant.
  2. Add tomato, chickpeas and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, covered, for 10 minutes.
  3. Add beans and ½ cup (140g) of the yoghurt and simmer, uncovered, for 5 minutes or until vegetables are tender. Stir in paneer and ½ cup of coriander. Serve curry topped with the remaining yoghurt and coriander.


SERVING SUGGESTION: Steamed brown rice and salad of baby spinach leaves and diced cucumber and red capsicum. TIP: In place of chickpeas you can use a 400g can of lentils or four-bean mix.