Pumpkin curry with chickpeas

Pumpkin curry with chickpeas

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(95 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

    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


  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 (98)

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.

debbieallsop's picture

Made it for my boyfriend yesterday, but added prawns as he thought it sounded "boring" We really enjoyed it and though the prawns were a welcome addition! Easy to recipe after work dinner too.

fizzyfeet's picture

My son's girlfriend is vegetarian and I thought I'd better venture away from the usual pizza or pasta that I dish up for her! This is absolutely delicious, even enjoyed by my extremely carniverous son. The only thing I changed was to use Barts lemon grass paste instead of fresh, as I already had an open jar in the fridge. I'm sure this is going to be a regular dish at our house.

chips14's picture

Really nice. Love the combination.

appleshell's picture

I tried this but to make it healthier I bypassed the coconut milk and used skimmed milk - it was thoroughly enjoyed by all and all bar preparing the pumpkin was super quick

weeble's picture

Delicious! I used a can of coconut evaporated milk.

shelleybobbins's picture

i just made this using jap pumpkin and added some moist coconut flakes and it is delicious. i love chickpeas anyway but this is one of the few things i have really enjoyed pumpkin in!!

zehmjh's picture

Ive made this several times also using sweet potatoes....Yummy very tasty

faditohme's picture

I had a bitter taste . Thought that it is coming from the chickpeas. could it be.?

llighton's picture

A friend gave me a pumpkin from her allotment so I made some soup and this recipe for both of us. We loved it and she was delighted her produce was put to such good use. I've asked her for her other pumpkin in exchange for the leftovers which I froze, so I can make the curry for a large family gathering over the Christmas holiday. I'm hoping she grows pumpkins again next year.

lacath's picture

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!

dcjennin's picture

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.

elaines's picture

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!

sololiz's picture

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.

katyrouth's picture

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

scott02467's picture

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!

notmum's picture

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.

bethocallaghan's picture

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


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