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Serving amount:
  • 1 ATLAS chickpeas pack
  • 1 coconut milk pack
  • 2 naan
  • 1 ATLAS Keralan spice paste
  • 1 capsicum
  • 1 Japanese pumpkin piece
  • 2 tomatoes
  • 1 brown onion
  • 1 garlic clove*
  • 1 long green chilli
  • 1 curry leaves bunch*

Pantry staples: Salt, cooking oil, black pepper 

Allergens: Garlic, onion, soy, dairy, gluten, wheat

Specialised equipment: Lined baking tray, large frying pan with fitted lid, absorbent paper 

Chef's note: Nicknamed the ‘land of the coconuts’, Kerala is a Southern state of India that, due to its tropical climate, contains a lot of coconut trees. Keralan cuisine offers a range of vegetarian and non-vegetarian dishes that include ingredients from the area such as curry leaves, coconut, seafood and tamarind. 

* Garlic and curry leaves are to be split across various other dishes so please read each recipe carefully. 


1. Prepare the ingredients 

Read the recipe carefully before you begin. Preheat the oven to 200C fan forced. Wash the vegetables. Cut the pumpkin into large pieces, keeping the skin on. Thinly slice the chilli and onion. Finely slice 1 garlic clove* per 2 people. Drain and rinse the chickpeas. Cut the tomato into thin wedges. Pick 1 stem of curry leaves* per 2 people. Thinly slice the capsicum. 

2. Roast the pumpkin 

Place the pumpkin on a lined baking tray, coat with oil and a sprinkle of salt. Cook in the oven for 15 minutes or until cooked through. 

3. Start the curry base 

Heat a splash of oil in a large frying pan with a fitted lid over medium heat. Add the onion and half of the chilli and cook for 5 minutes or until the onion softens and browns. Add the garlic and capsicum and cook for 1 minute. 

4. Add the curry paste and chickpeas 

Add the curry paste and cook for 2-3 minutes or until fragrant. Add the chickpeas and stir to combine. 

5. Add the tomatoes and coconut milk 

Add the tomatoes and coconut milk, place a lid on and cook for 5 minutes or until the tomatoes start to break down. Season to taste with salt and cracked black pepper. You may need to add a splash of water if the mixture reduces too quickly. 

6. Make the curry leaf tarka 

Meanwhile, heat a generous splash of oil in a small saucepan over a medium-high heat. When hot, add the curry leaves for 5 seconds or so. You want them to crackle and turn translucent. We recommend you test this out with 1 or 2 curry leaves first. Drain on absorbent paper. Be careful, you may want to stand back, as the curry leaves can pop and spray oil. 

7. Heat the naan 

Heat the naan in the oven for 2 minutes. Cut into wedges. 

8. To serve 

Divide the curry and top with the roasted pumpkin, curry leaf tarka and remaining chilli. Serve with the naan.