Pumpkin curry with chickpeas

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• Fiona_OD

  31 October 2012

  Fiona_OD rated and commented on this recipe

  

  Sooo delicious! And straightforward...can't wait to try it again :)

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• MClone

  08 November 2012

  MClone rated and commented on this recipe

  

  Not sure why all the rave reviews. I am a Curry Queen but just found this so 1-dimensional at the point of tasting that I had to add loads of stuff and take it miles away from the recipe. also - too much lemongrass.

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• PatriciaP.

  14 November 2012

  PatriciaP. commented on this recipe

  This is now my parade recipe for diner with friends. I just love it.

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• Anna

  17 November 2012

  Anna commented on this recipe

  Made this for Halloween dinner. It was lovely and easy to make. Will me making it again soon. Thank you

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• weeslavey

  18 November 2012

  weeslavey commented on this recipe

  Do you add the cardamom pods whole? I usually open them up to let the seeds out when I cook curry but I normally only use 2 pods. Thanks for advice, recipe looks yummy!

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• caroline

  02 December 2012

  caroline rated and commented on this recipe

  

  Really lovely flavours, will use again and again!

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• caroline

  02 December 2012

  caroline commented on this recipe

  Really lovely flavours, will use again and again!

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• deni

  04 December 2012

  deni rated and commented on this recipe

  

  Easy and delicious!

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• DitsySoph

  06 December 2012

  DitsySoph commented on this recipe

  Scrummie!! I ended up adding some chicken to please the meat eaters in the family, but overall we all throughly enjoyed it :)

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• Xia

  17 January 2013

  Xia rated this recipe

  

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• bahamarama

  21 January 2013

  bahamarama commented on this recipe

  Love this recipe! Have made it a few times for different friends and family, and it's always a hit.

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• CBridgeman

  27 January 2013

  CBridgeman commented on this recipe

  I used butternut squash and Thai red curry paste (could not get pumpkin and yellow paste at the time). I also added a tea spoon of brown unrefined sugar to slightly enhance the taste and it was so lovely!

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• Hazah

  21 February 2013

  Hazah rated this recipe

  

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• susskuchen

  25 February 2013

  susskuchen rated and commented on this recipe

  

  I made this on the weekend for vegan and vegetarian friends, they loved it, I used green curry paste, butternut squash and aubergine to bulk it up also I added a sprinkle of hot chilli powder, was really mild but tasty

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• susskuchen

  25 February 2013

  susskuchen commented on this recipe

  Also I didn't use the limes or mint leaves and it was still lovely

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• sk22

  01 March 2013

  sk22 rated and commented on this recipe

  

  Fantastic and even better as leftovers

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• caroline

  24 March 2013

  caroline rated this recipe

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• clarri69

  02 April 2013

  clarri69 rated and commented on this recipe

  

  Lovely and I can't wait to make it again. I used red curry paste and less stock and less coconut milk than it stated. I added some red pepper in slices. I used coriander instead of mint but would try mint next time. I was very careful over the cooking so that my butternut squash was nice and firm not soggy. Yum.

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• nadja

  22 April 2013

  nadja rated this recipe

  

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• BelindaPope

  01 May 2013

  BelindaPope commented on this recipe

  Used red Thai paste as no yellow in tesco. Added basil as well as mint. It was lovely. Going to make a batch for a party soon

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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 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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