Pumpkin curry with chickpeas

Pumpkin curry with chickpeas

  • 1
  • 2
  • 3
  • 4
  • 5
(75 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish

Nutrition and extra info

Additional info

  • Can be frozen if using vegetable stock
  • Vegetarian
  • Vegan
  • Dairy-free
Nutrition info

Nutrition per serving

kcalories
293
protein
9g
carbs
26g
fat
18g
saturates
10g
fibre
0g
sugar
10g
salt
1.32g

Ingredients

  • 1 tbsp sunflower oil
  • 3 tbsp Thai yellow curry paste
  • 2 onions, finely chopped
  • 3 large stalks lemongrass, 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, October 2008

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Bo Mulligan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love this dish, the recipe is easy to follow and it tastes great. I used red thai curry paste as its what we had- still looked the same as the pic! Mint was something id never normally add to a dish like this but it tasted great!

chops100's picture

surprisingly tasty, just added more curry paste for extra flavour, the lime juice makes all the difference, ate with homemade garlic flatbreads, got 6 meals out of it. will make again.

Kathryn_hall67's picture

This was really lovely, boyfriend unsure at first by the lack of meat but he really liked it. It was really flavoursome and I added 3 cloves of chopped garlic too. Also, I chopped one of the onions really finely to thicken the sauce and the other chunky to add texture.

truemana's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love this!
I actually found the paste in Tesco. It's called Tesco yellow thai curry paste.
I really can't believe at it is so tasty and healthy. I've already made it twice and can quite see this being a regular meal in our household
Thankyou Barney!

pablopicasso's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Best curry we've had for a while, on my top 10 list of 'do again' meals. Made with butternut squash, increased curry paste, added some turmeric, left out lemon grass and cardomom. Cooked for 30 mins and mashed a little bit to make the sauce thicker. It tasted rich and slightly sweet - delish!

belindapope's picture

Used red Thai paste as no yellow in tesco. Added basil as well as mint. It was lovely. Going to make a batch for a party soon

belindapope's picture

Used red Thai paste as no yellow in tesco. Added basil as well as mint. It was lovely. Going to make a batch for a party soon

clarri69's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely and I can't wait to make it again. I used red curry paste and less stock and less coconut milk than it stated. I added some red pepper in slices. I used coriander instead of mint but would try mint next time.
I was very careful over the cooking so that my butternut squash was nice and firm not soggy. Yum.

askouros's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic and even better as leftovers

dkt1215's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Also I didn't use the limes or mint leaves and it was still lovely

dkt1215's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this on the weekend for vegan and vegetarian friends, they loved it, I used green curry paste, butternut squash and aubergine to bulk it up also I added a sprinkle of hot chilli powder, was really mild but tasty

cbridgeman's picture

I used butternut squash and Thai red curry paste (could not get pumpkin and yellow paste at the time). I also added a tea spoon of brown unrefined sugar to slightly enhance the taste and it was so lovely!

bahamarama's picture

Love this recipe! Have made it a few times for different friends and family, and it's always a hit.

ditsysoph's picture

Scrummie!! I ended up adding some chicken to please the meat eaters in the family, but overall we all throughly enjoyed it :)

denidax's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy and delicious!

carolinesandford's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really lovely flavours, will use again and again!

carolinesandford's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really lovely flavours, will use again and again!

amr9864's picture

Do you add the cardamom pods whole? I usually open them up to let the seeds out when I cook curry but I normally only use 2 pods. Thanks for advice, recipe looks yummy!

annas12321's picture

Made this for Halloween dinner. It was lovely and easy to make. Will me making it again soon. Thank you

patriciape's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is now my parade recipe for diner with friends. I just love it.

Pages

Questions

Tips