Pumpkin curry with chickpeas

Pumpkin curry with chickpeas

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(75 ratings)

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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

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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

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Comments

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lacath's picture
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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!
Cath

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

scott02467's picture
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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
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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
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Really nice - even my boyfriend enjoyed and he really turned his nose up when I suggested pumpkin curry.

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