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Masala Veggie Curry with Spiced Pumpkin Seeds and Mint Riata

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Hey, we are Mark & Sophie We are the proud owners of our Ambulance conversion Florence (Flo) and we are the passionate foodies behind Van Life Eats. As a couple, we live separately, Mark lives full time in Flo whilst Sophie lives in a house. Weekends then become our adventure time but we also often have an evening dinner time in Flo. Whatever the occasion, we always aim to impress one another with great van cooked meal. As a certified nutritionist and personal trainer, Mark tends to enjoy the balance of maintaining a healthy, active van life lifestyle, however, portion control isn't Marks strong point! ? Sophie has the taste buds and knows exactly how to put the heart into a hearty meal. If it makes you dribble then it's one of Sophie's recipes! We look forward to meeting you all, and we are planning on dedicating our time and money into travelling around on an ultimate Van Life culinary adventure! Lots of Love Mark & Sophie

This masala veggie curry is a firm favourite in our van kitchen! We serve this veggie curry with our 2 ingredient flatbread, the recipe is right here!

Masala Veggie Curry with Spiced Pumpkin Seeds and Mint Riata

One of the tastiest curries we make in our van! Sophie actually said it’s the tastiest meal I’ve ever made her 😏
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Servings 2
Diet Vegetarian


  • 1/2 Butternut Squash
  • 200 g Chick Peas
  • 200 ml Vegetable Stock
  • 200 g Chopped Tomatoes
  • 1/2 Onion
  • 1 Garlic Clove
  • 1 Coriander
  • 2 tbsp Pumpkin Seeds
  • 2 tbsp Sesame Oil
  • 1 tsp Dried Chili Flakes
  • 200 g Greek Yoghurt
  • 1/2 Mint Leaves
  • 1 Lemon Wedge
  • 1 tbsp Garam Masala
  • Salt & Pepper


  • Add a spalsh of sesame oil to a medium pan and add the chopped onion. Cook for about 5 minutes until soft.
  • Add the sliced garlic.
  • Add 1 tablespoon of garam Masala powder.
  • Add the diced butternut squash and give everything a good stir to make sure the veg is coated in spice.
  • Add the chopped tomatoes, the stock and the chickpeas and stir.
  • Drop the pan to a low heat and leave to simmer for 20 minutes.
  • In a small pan over your second hob, add 1 table spoon of sesame oil on a low heat.
  • Add the pumpkin seeds and the chili flakes.
  • Toast for about 5-7 minutes
  • Whilst the curry is simmering and the seeds toasting, in a manual blender add the yoghurt, the mint leaves, squeeze the lemon wedge and season with salt and pepper. Blend it up with around 20 pulls.
  • For the last 5 minutes of the curry cooking, throw in a handful of fresh coriander.
  • Serve the curry in a bowl, the seeds in a separate bowl along with another bowl for the riata.
  • Sprinkle the desired amount of seeds in each serving bowl to add a little heat and some crunch.


Calories: 556kcalCarbohydrates: 65gProtein: 26gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 6mgSodium: 618mgPotassium: 1305mgFiber: 15gSugar: 18gVitamin A: 20725IUVitamin C: 58mgCalcium: 308mgIron: 6mg
Keyword Curry, Indian, vegetables
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