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

    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

    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

    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

    Lime

    ly-m

    The same shape, but smaller than…

  • large handful mint leaves
    Mint

    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 (97)

lynetteab's picture
3

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.

crebera's picture
5

Really enjoyed this curry, and all the better as we had grown the pumpkin!

suziess's picture
5

No pumpkin, so used butternut squash. Was a lovely, aromatic dish. Becasue it's veggie, didn't feel bloated after eating it (a problem with meat curries - too rich).
Leftovers next day tasted even better. There was a lot of curry for 4 people. Three of us ate it, (no rice, just Naan) and we still had two small portions for lunch the next day.

allendeath's picture
4

Lovely flavour and taste, not quite hot enough for us but a lot depends on the spice paste used I guess, We had re as also could not find any yellow. We also added beef to it and cooked in the slow cooker, it was very tatsy but the pumpkin we uesed did go a bit soft so I think it is probably best to follwo the method as above.

conatazz's picture
4

Really nice curry!! I had already peeled and chopped up the pumpkin earlier in the week when I made pumpkin soup so it really didnt take long at all. Used red curry paste and added carrots, mushrooms and chicken rather than chickpeas cos its what I had in the fridge. Was lovely, mite use more coconut milk and less stock next time tho as it was a little bit runny.

spacemanspiff's picture
5

delicious! Really tasty curry and not too sweet, would definitely make again!

jonroyerharris's picture
4

Rather good

gudfud's picture
4

This is a wonderful dish! If you let this curry sit for a while, the chickpeas absorb the pumpkin and coconut flavors and taste so good! This is another one of my favorite recipes with pumpkin; the other one is this pumpkin gravy curry:

http://www.vegrecipes4u.com/pumpkin-gravy-curry.html

nancywestcombe's picture
5

after spending an age peeling the pumpkin- would be delighted if anyone can offer tips to make this job easier?. The curry was a doddle to make and tasted absolutely delicious. The only thing was that I thought it tasted better before the lime was added. I did add the whole juice of one lime and it was too much.

One to make again and again though.

seanovski's picture
5

Just made this earlier this evening and it tastes incredible - used a 1kg butternut squash and wasn't able to get hold of mustard seeds or cadamom but I added a touch of garam masala and cumin when frying the veg.

Added a bit too much stock so I had to leave it simmering for longer and the squash was consequently over-done but that's my fault.

A brilliant curry. I was tempted to add chillies but completely not necessary.

ladiedaa's picture
4

very tasty indeed and so easy!

gillianberyl's picture

The first time I made this it was delicious and I enjoyed the portions I had frozen even more after a long day at work. The second time it had an unpleasant bitter after taste. The only thing I did differently was using a small teaspoon of lemon grass paste instead of fresh. I won't be doing that again!

mfletcher's picture
5

Lovely vegan dish!

mfletcher's picture
5

Lovely vegan dish!

yummamz's picture
4

I tried this today and it is very easy and yum.
I too used Red curry paste with turmeric.

susannekaluza's picture
5

Great veggie dish for friends. I used sweet potatoes instead of pumpkin and added chopped pistachio nuts before serving. Lovely!

woollydingo's picture
5

Easy to make as a casual evening supper, and definitely worth leaving overnight. I used green thai paste instead and it was still fabulous, delicious and flavoursome.

cheriepope1's picture
5

This was totally yummy, will definitely be making it again!
I used red curry paste and about 600ml of full fat coconut milk and it was lovely and creamy.

elinor86's picture
3

was good...but nothing wow for my tastes!

hezzie2125's picture

Very tasty, I had to use red paste too as there was no yellow in the supermarket.

Next time I would add a few chilli's as I like my curry's very spicy and I think this recipe would be be very nice made with chicken with or without the pumpkin.

Excellent recipe, many thanks.

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