Pumpkin curry with chickpeas

Pumpkin curry with chickpeas

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(92 ratings)

Prep: 20 mins Cook: 20 mins

Easy

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

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

Nutrition: per serving

  • kcal293
  • fat18g
  • saturates10g
  • carbs26g
  • sugars10g
  • fibre0g
  • protein9g
  • salt1.32g
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Ingredients

  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 tbsp Thai yellow curry paste, or vegetarian alternative
  • 2 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 large stalks lemongrass, bashed with the back of a knife
  • 6 cardamom pod
  • 1 tbsp mustard seed
  • 1 piece pumpkin or a small squash (about 1kg)

    Pumpkin

    pump-kin

    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 250ml vegetable stock
  • 400ml can reduced-fat coconut milk
  • 400g can chickpea, drained and rinsed
  • 2 lime

    Lime

    ly-m

    The same shape, but smaller than…

  • large handful mint leaves

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • naan bread, to serve

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.

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Comments, questions and tips

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Comments (97)

antogbr's picture
5

Excellent easy recipe that went down well with all the family. Served it with couscous and a Greek salad... Used green Thai curry paste as I couldn't get yellow; seemed to work fine!

isabellep's picture
5

A favourite in our vegan/vegetarian household using vegan Thai paste, I serve it with cauliflower rice. Delicious!

lisabrocklesby's picture
5

Made this last night and it's absolutely gorgeous! We added some chopped garlic with the onion when frying off plus red chillies and put fresh coriander with the mint at the end . I can see this becoming a favourite and looking forward to making it again!

Amccr916's picture

Do you need to remove the cardamom pods and lemongrass or do you eat them? I'm not sure if I'll be able to find cardamom pods. Can anything replace those?

isabellep's picture
5

Yes, you remove the pods and the stalks as they are too fibrous too eat.

Lauren.Weems's picture

One of my favourite vegan dinners!

suzannedbyrne's picture
5

I have made this numerous times . I always add a bit of garlic paste and ginger paste with the lime juice and a few large handfuls of spinach and serve it with naan bread. Delish :-)

pineapple_cube's picture

Made this last night for dinner and it was even better than expected! Just enough heat, really fragrant, and healthy too! Followed the recipe pretty closely. It is slightly runny, but Thai curries are usually. It didn't bother me, but if you prefer your curry slightly thicker, then I would leave out some of the stock. The mint leaves really made it!

jjwuk's picture

Really nice curry but most Thai curry paste contains fish or shrimps so is not actually vegetarian. I used curry powder and it still was yummy!

lisabrocklesby's picture
5

The Mae Sri brand yellow curry paste doesn't contain any fish products so is good to use ,.

Bo Mulligan's picture
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
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
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
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
5

Fantastic and even better as leftovers

dkt1215's picture
5

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

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Questions (4)

Amccr916's picture

Do you need to remove the cardamom pods and lemongrass or do you eat them? I'm not sure if I'll be able to find cardamom pods. Can anything replace those?

Rachel Monroe's picture

I'm planning on making this for me and my mum. I'm not the biggest fan of mint and my mum loves coriander so I'm wondering if I could use coriander instead of mint?

pingannz's picture

Hi, just want to double check what kind of mustard seeds are used in this recipe. Are they dry ones or the ones we buy from supermarket in a jar i.e. whole-grain mustards? If dry, what colour are they? Thanks!

Adam Ryan's picture

Hi
I have always used the yellow mustard seeds in a jar from a supermarket.

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