Pumpkin curry with chickpeas

Pumpkin curry with chickpeas

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(96 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, questions and tips

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ingaboo
5th Jan, 2012
5.05
very easy to make and works with Thai Green Curry Paste too! The mustard seeds look great against the Butternut squash. We're definitely having this one again!
kathy535
3rd Jan, 2012
4.05
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.
kathy535
3rd Jan, 2012
4.05
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
rmitter3
27th Dec, 2011
4.05
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
mamarazzi
29th Nov, 2011
5.05
The whole family loved it. To make it perfect, I added a bit of ginger.
tc1980
16th Nov, 2011
5.05
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
11th Nov, 2011
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
7th Nov, 2011
5.05
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
5th Nov, 2011
5.05
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
2nd Nov, 2011
5.05
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!

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