Pumpkin curry with chickpeas

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Results 41-60

• sarah_g

  07 November 2010

  sarah_g rated and commented on this recipe

  

  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.

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• KELLY COOKS

  11 November 2010

  KELLY COOKS rated and commented on this recipe

  

  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.

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• SuzieS

  16 November 2010

  SuzieS rated and commented on this recipe

  

  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.

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• Jennifera

  20 November 2010

  Jennifera rated and commented on this recipe

  

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

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• Bokbites

  29 November 2010

  Bokbites rated and commented on this recipe

  

  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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• machteld

  12 December 2010

  machteld rated this recipe

  

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• LRademaker

  08 January 2011

  LRademaker rated this recipe

  

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• Lulu

  08 February 2011

  Lulu rated this recipe

  

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• mimina20

  18 February 2011

  mimina20 rated and commented on this recipe

  

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

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• lexy40something

  06 March 2011

  lexy40something rated and commented on this recipe

  

  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.

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• menziesj

  20 March 2011

  menziesj rated and commented on this recipe

  

  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!

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• Lisa

  08 April 2011

  Lisa rated and commented on this recipe

  

  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. Lisa www.bakingfrenzy.com

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• thynk2much

  06 May 2011

  thynk2much rated and commented on this recipe

  

  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!

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• Frantic Flapjack

  31 May 2011

  Frantic Flapjack rated and commented on this recipe

  

  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.

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• Jan Reid

  12 September 2011

  Jan Reid rated and commented on this recipe

  

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

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• KS

  17 September 2011

  KS rated and commented on this recipe

  

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

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• Jacqui

  12 October 2011

  Jacqui rated and commented on this recipe

  

  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.

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• Kiri

  30 October 2011

  Kiri rated and commented on this recipe

  

  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.

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• Devvers

  31 October 2011

  Devvers commented on this recipe

  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

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• purplemunkee

  02 November 2011

  purplemunkee rated and commented on this recipe

  

  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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http://www.bbcgoodfood.com/recipes/7732/

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 20 mins

Vegetarian, Vegan, Dairy-free

Can be frozen if using vegetable stock

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

PER SERVING

293 kcalories, protein 9g, carbohydrate 26g, fat 18 g, saturated fat 10g, fibre 0g, sugar 10g, salt 1.32 g

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