Pumpkin curry with chickpeas

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• ClareM

  05 November 2011

  ClareM rated and commented on this recipe

  

  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

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• hpoet

  07 November 2011

  hpoet rated and commented on this recipe

  

  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.

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• Cornishmermaids

  11 November 2011

  Cornishmermaids commented on this recipe

  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...

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• liz

  14 November 2011

  liz rated this recipe

  

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• Top Cat

  16 November 2011

  Top Cat rated and commented on this recipe

  

  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.

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• mamarazzi

  29 November 2011

  mamarazzi commented on this recipe

  The whole family loved it. To make it perfect, I added a bit of ginger.

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• mamarazzi

  29 November 2011

  mamarazzi rated this recipe

  

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• Ash

  09 December 2011

  Ash rated this recipe

  

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• chi3

  27 December 2011

  chi3 rated and commented on this recipe

  

  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!

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• Kathy

  03 January 2012

  Kathy rated and commented on this recipe

  

  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.

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• Kathy

  03 January 2012

  Kathy commented on this recipe

  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.

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• ingaboo

  05 January 2012

  ingaboo rated and commented on this recipe

  

  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!

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• PatriciaP.

  11 February 2012

  PatriciaP. rated and commented on this recipe

  

  Just love this recipe. Is my favourite when I have friends for dinner :-)

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• Jools

  11 February 2012

  Jools rated and commented on this recipe

  

  Fantastic to find something very special to do with all the pumpkin in the garden. I'm always looking for special vegetarian recipes for our non-meat eating daughter. I shall make this again, and with the spinach that has been suggested. Sounds wonderful.

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• JanPas

  28 February 2012

  JanPas commented on this recipe

  Very tasty; a nice heat; quick and uncomplicated to make; only thing against it was it needed another dimension. Every mouthful was the same and after a while it got a bit boring. Next time I'll add some chicken for the meat eater and mushrooms for the veggie.

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• catarnold

  21 April 2012

  catarnold rated and commented on this recipe

  

  Made this for some veggie friends I had over and we really enjoyed it. As a meat eater, I did miss something with a little more substance and texture but adding onion Bhaji's, pilau rice and peshwari naan helped! I used squash instead of pumpkin as easier to lay my hands on at this time of year. One thing I would say is it took more like 20 mins to reduce the sauce down enough and therefore the squash was a little too soft for my liking. I would use less stock next time.

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• zzbthi

  18 June 2012

  zzbthi rated and commented on this recipe

  

  Excellent recipe. A few tweaks/warnings: - I poached two defrosted frozen cod squares in the curry towards the end of the cooking time - The recipe doesn't state how large to cut the pumpkin. I used approx 2cm pieces, and they took a LOT more than 10 mins to cook. More like 20. - If you are using authentic Thai curry paste (i.e. that bought from an asian supermarket), you'll probably need a lot LESS than 3 tablespoons - I added a tablespoon of fish sauce and a teaspoon of sugar

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• sw77

  29 August 2012

  sw77 commented on this recipe

  Delicious! Perfect for vegetarian dinner party. I blitzed the onion, lemongrass, garlic and a chili in the mini chopper before frying with the paste and seeds. This also thickens the sauce. A few handfulls of frozen peas or long green beans at the end adds nice colour.

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• Marl_oes

  04 October 2012

  Marl_oes rated this recipe

  

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• Peg

  24 October 2012

  Peg commented on this recipe

  To make butternut squash easier to prepare, pop it in a hot oven (about 180 deg fan) for 10 minutes or so, then take it out (and cool it a bit) and then you'll find the skin easy to remove with a potato peeler and even the seeds come out easier. Then chunk it up as usual, but don't burn your fingers. I intend to make this dish this weekend - it sounds lovely.

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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 9.0g, carbohydrate 26.0g, fat 18.0 g, saturated fat 10.0g, fibre 0.0g, sugar 10.0g, salt 1.32 g

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