Pumpkin curry with chickpeas

Pumpkin curry with chickpeas

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(90 ratings)

Prep: 20 mins Cook: 20 mins


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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  • 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



    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)



    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



    The same shape, but smaller than…

  • large handful mint leaves



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

  • naan bread, to serve

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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.

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Comments (96)

kathy535's picture

Very easy to make but I found it a touch bland. Will do it again as it was low fat and vegetarian but will add a chilli to the recipe at the start.

rmitter3's picture

as with all the comments above, this recipe is great b/c you can interchange several of the components and have it still taste great. I used paneer (indian cheese) instead of chickpeas to make it low-starch. great recipe simple enough, and I used laksa paste and added tumeric. yum yum!

mamarazzi's picture

The whole family loved it. To make it perfect, I added a bit of ginger.

tc1980's picture

This made an excellent meal which was packed with flavour. It had more of a kick then I expected but it was enjoyed by all.For those who were struggling, I managed to find the Thai Yellow Curry Paste in Tescos, in the specialist ingredients section.

siddorny's picture

Oh dear, I think I may have done some things wrong as mine tasted bland and the sauce was pale and dishwater looking! I couldn't find yellow thai paste so used green thai paste. I wonder if that was my mistake as everyone else seems to have used red paste as an alternative. Also should the cardoman pods be crushed or put in whole? Also having never eaten thai before does one eat the lemon grass when served or is it like a bay leaf and you remove it? Help...

helenapetre's picture

Made this tonight, using wilted spinach as an addition, as others suggested. I had some dried lemongrass 'curls' from the Chinese wholesaler, which I ground in my mini-grinder, in place of fresh stalks. As I was using quite a strong red curry paste from the above store, I only used one spoonful. Delicious! We both liked the lime. Served it with brown rice instead of naan, to make it wheat-free. I have enough left over to freeze at least three portions.

lulumango's picture

This is a brilliant recipe! A very luxurious curry! Dinner Party suggestion is just right, can't wait to get the veggie friends round for this one....

If I'm ever on Come Dine With me I may pull this recipe of the hat!

I used squash instead of pumpkin, Malaysian Redang curry paste from Tesco - supermarket curry pastes can be a bit weak so I added half a teaspoon of dried chillies and 4 torn kaffir lime leaves

Served with basmati rice, carrot and almond salad and.... Indian Lime Pickle which was a nice addition but the dish didn't need it as the lime juice was enough to make it taste really special

purplemunkee's picture

This was so easy to do - I was a bit daunted by the list of ingredients, most of which I'd never cooked with before but the outcome was super yummy and I'll be making it again!

devvers46's picture

As im not a great fan of coconut milk, was a bit wary of this but it turned out delcious and definately be making again

kiriko's picture

Delicious! Not to be saved just for vegetarian guests.
Used tinned green lentils, as no chickpeas, and added spinach.
Couldn't find Thai yellow curry paste, used green instead, and lemon grass paste in place of fresh.
Look forward to making and eating again.

jacquidraper's picture

This is so easy to make and so tasty it has become one of our standby recipes. It is sooooo easy even HE can make it and if you like it spicy just add a little more chilli.

katsfood's picture

Elegant dish! Simple to prepare, but the taste is quite surprisingly complex. Refreshing, beautiful, all in all, wonderful.

reidjan's picture

not impressed, smelled lovely but was pretty bland, a disappointing blend of sweetness

Frantic Flapjack's picture

Didn't have lemongrass or cardamom but this curry was still good without these ingredients. Quite a lot of sauce - you could almost serve as a soup with naan bread. The mint was an unusual addition but balanced well with the other flavours.

thynk2much's picture

Made with red paste + turmeric, with butternut squash in place of pumpkin, and with the added spinach as Barney suggested in comments -- delicious. Beautifully light on the stomach as well!

sokelengl's picture

I cooked this pumpkin curry few days ago. My hubby likes it very much! This curry is full of spiciness and sweetness of the pumpkin. I used pressure cooker to cook this curry, therefore all the pumpkin flesh is melt into mouth. For the pork, I coated the pork with egg and top with breadcrumb and deep fried in oil before put on top of the curry. It tastes like Thai curry, however it looks like Japanese curry.


menziesj's picture

Made this for a Thai-themed dinner party - thought I'd made loads, and would be able to freeze the extra, but every scrap was eaten, with loads of compliments, and everyone asking for the recipe!

Used Thai red curry paste (wouldn't advise the green variety, as it has totally different, aniseedy taste), butternut squash, added spinach as others suggested, and served it with Thai Sticky rice. Brilliant, and so easy!

carolyndalton's picture

No doubt about it, this is a delicious recipe. I found the yellow curry paste in a very small jar on the shelf with the usual dried herbs and spices in Tesco, not with the Thai ingredients as you would expect. I would agree with some comments that you do need to cook it for longer than the 10 mins suggested - I gave it double that time to cook the squash and soften the chickpeas.

mimina20's picture

oh, this curyy is just sooooo delicious, my boyfriend is a meat lover but he just keeps on asking for this one....yum yum

lynetteab's picture

Very flexible recipe and a big hit! I left out the cardamom and mustard seeds and used red thai curry paste as I could not find yellow at the time. I replaced the chickpeas with some prawns and even added some pineapple the second time round. As I find the curry quite rich for my liking, I only used half a tin of coconut milk and then used the other half of the tin with 125g of rice to make coconut rice as a side dish.


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