Pumpkin curry with chickpeas

Pumpkin curry with chickpeas

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(100 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 onions, 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 pods
  • 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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 400g can chickpea, drained and rinsed
  • 2 limes
    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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studentcook146
17th Mar, 2017
3.8
I used lemon juice, mint sauce and butternut squash as substitutes. I added a chilli, large garlic clove and 100g kale for 2 portions. I served it with rice. It was a nice warming mid week meal.
Sasha18
2nd Nov, 2016
0.05
This makes a nice tasty side dish, but I don't see it as a main course.
antogbr
9th Jul, 2016
5.05
Excellent easy recipe that went down well with all the family. Served it with couscous and a Greek salad... Used green Thai curry paste as I couldn't get yellow; seemed to work fine!
isabellep
6th Feb, 2016
5.05
A favourite in our vegan/vegetarian household using vegan Thai paste, I serve it with cauliflower rice. Delicious!
lisabrocklesby
23rd Oct, 2015
5.05
Made this last night and it's absolutely gorgeous! We added some chopped garlic with the onion when frying off plus red chillies and put fresh coriander with the mint at the end . I can see this becoming a favourite and looking forward to making it again!
Amccr916
10th Oct, 2015
Do you need to remove the cardamom pods and lemongrass or do you eat them? I'm not sure if I'll be able to find cardamom pods. Can anything replace those?
isabellep
6th Feb, 2016
5.05
Yes, you remove the pods and the stalks as they are too fibrous too eat.
Lauren.Weems
2nd Apr, 2015
One of my favourite vegan dinners!
suzannedbyrne
2nd Feb, 2015
5.05
I have made this numerous times . I always add a bit of garlic paste and ginger paste with the lime juice and a few large handfuls of spinach and serve it with naan bread. Delish :-)
pineapple_cube
14th Nov, 2014
Made this last night for dinner and it was even better than expected! Just enough heat, really fragrant, and healthy too! Followed the recipe pretty closely. It is slightly runny, but Thai curries are usually. It didn't bother me, but if you prefer your curry slightly thicker, then I would leave out some of the stock. The mint leaves really made it!

Pages

Amccr916
10th Oct, 2015
Do you need to remove the cardamom pods and lemongrass or do you eat them? I'm not sure if I'll be able to find cardamom pods. Can anything replace those?
Rachel Monroe
7th Oct, 2015
I'm planning on making this for me and my mum. I'm not the biggest fan of mint and my mum loves coriander so I'm wondering if I could use coriander instead of mint?
pingannz
30th Jun, 2014
Hi, just want to double check what kind of mustard seeds are used in this recipe. Are they dry ones or the ones we buy from supermarket in a jar i.e. whole-grain mustards? If dry, what colour are they? Thanks!
Adam Ryan
1st Sep, 2015
Hi I have always used the yellow mustard seeds in a jar from a supermarket.
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