Pumpkin curry with chickpeas

Recipe uploaded by

Barney Desmazery

8 ratings

Recipe by Barney Desmazery

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1. Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
2. Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.

Or why not try...

Using mashed hubbard squash to top a cottage or shepherd's pie.

PER SERVING

293 kcalories, protein 9g, carbohydrate 26g, fat 18 g, saturated fat 10g, fibre 0g, salt 1.32 g

Latest comments and suggestions

• Beth

  14 October 2008

  Beth rated and commented on this recipe

  

  Really nice - even my boyfriend enjoyed and he really turned his nose up when I suggested pumpkin curry.

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• Barney

  17 October 2008

  Barney commented on this recipe

  Thanks Beth. This is one of those dishes that actually gets better after a day or two so is perfect for preparing ahead and also a great one to freeze. Bx

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• sally

  22 October 2008

  sally rated and commented on this recipe

  

  This was gorgeous, I made my own yellow curry paste as my local supermarket didn't have any and being veggie I didn't want any fish ingredients in it anyway. I have never eaten pumpkin before and was really surprised at how delicious it is. I will definitely be making it again.

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• DroghedaAndrew

  22 October 2008

  DroghedaAndrew rated and commented on this recipe

  

  Really an excellent use of ingredients...we made double, then with what was left over blitzed the rest and then the next time enjoyed pumpkin curry soup in front of the fire. Cheers!

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• katyrouth

  24 October 2008

  katyrouth rated and commented on this recipe

  

  I couldn't get hold of yellow thai curry paste, so used red and it still tasted great!

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• Liz

  25 October 2008

  Liz rated and commented on this recipe

  

  I couldn't get the squash to really soften up so in the end I mashed it with a potato masher which was great as it made the consistency nice and thick.

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• Barney

  28 October 2008

  Barney commented on this recipe

  Thanks again, katyrouth, there isn't that much difference between red and yellow curry paste anyway apart from some turmeric which you can add yourself. Bx

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• Elaine

  28 October 2008

  Elaine rated and commented on this recipe

  

  Really easy and a great dish for vegetarians. I made it several days before and the flavours really mellowed. Stirred a little spinach thru at the last minute and served with a cucumber raita. Delicious!

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• Barney

  10 November 2008

  Barney commented on this recipe

  I made this again on the weekend and put some blanched, squeezed and chopped fresh spinach thru it at the end which worked really well. Thanks Elaine bx

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• Di

  10 November 2008

  Di rated and commented on this recipe

  

  Made for friends they loved it we love it I am now going to try it with spinach as well. Didn't think of tumeric to make it yellow as used red thai paste but it was a beautiful colour. Thanks to all above.

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• Lacath

  12 November 2008

  Lacath rated and commented on this recipe

  

  I made it from the magazine where the recipe title includes the word "spinach" and was very surprised not to meet any spinach in the list of ingredients... I decided to serve this excellent pumpkin curry with sauteed spinach (just wilted in a drop of olive oil) because I had already bought the spinach, and it was absolutely fabulous, to the point that I would not make this curry again without the spinach! A 5 star curry! Cath

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Ingredients

• 1 tbsp sunflower oil
• 3 tbsp Thai yellow curry paste
• 2 onions , finely chopped
• 3 large stalks lemon grass , bashed with the back of a knife
• 6 cardamom pods
• 1 tbsp mustard seed
• 1 piece pumpkin or a small squash (about 1kg)
• 250ml vegetable stock
• 400ml can reduced-fat coconut milk
• 400g can chickpeas , drained and rinsed
• 2 limes
• large handful mint leaves
• naan bread , to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 20 mins

Cook 20 mins

Vegetarian, Vegan, Dairy-free

Can be frozen if using vegetable stock

Ingredients

• 1 tbsp sunflower oil
• 3 tbsp Thai yellow curry paste
• 2 onions , finely chopped
• 3 large stalks lemon grass , bashed with the back of a knife
• 6 cardamom pods
• 1 tbsp mustard seed
• 1 piece pumpkin or a small squash (about 1kg)
• 250ml vegetable stock
• 400ml can reduced-fat coconut milk
• 400g can chickpeas , drained and rinsed
• 2 limes
• large handful mint leaves
• naan bread , to serve

PER SERVING

293 kcalories, protein 9g, carbohydrate 26g, fat 18 g, saturated fat 10g, fibre 0g, salt 1.32 g

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