Pumpkin Roti

Real Food for Real Kids - Pumpkin Roti Recipe

Makes 6 servings


  • tsp fresh garlic, minced
  • 1½ tbsp fresh ginger, minced
  • 2½ tbsp sunflower oil
  • ½ cup red bell pepper, diced
  • ½ cup onion, diced
  • ½ tsp black mustard seed
  • 1 tsp ground cumin
  • tsp curry powder
  • ½ tsp fennel seed
  • 1 tsp turmeric
  • 1¼ tsp sea salt
  • 2½ tbsp coconut milk
  • 3 cups canned pumpkin
  • 2½ cups canned chickpeas


  1. Grind all the spices together. Voilà you’ve made a masala mix.
  2. Heat the oil in a medium pot over medium heat and fry the garlic and ginger (3 minutes).
  3. Add onions and peppers, cover the pot and “sweat” the veggies until they’re soft and translucent, but not mushy (about 5 minutes).
  4. Add masala mix and keep stirring until a crust starts to form on the bottom of the pot (1 minute).
  5. Add coconut milk, stirring until crust is removed from the bottom of the pot.
  6. Add the pumpkin and chickpeas and mix well.
  7. Reduce heat to low, cover and cook about 45 minutes, stirring occasionally to prevent burning.

Real Food Tips:

  • Try serving with roti or a whole wheat wrap, raita (sour cream works, too), fresh sprouts, or a simple cucumber & tomato side salad.
  • You could also pair this roti mixture with a grain like brown rice or quinoa.