Pumpkin curry with chickpeas

Pumpkin curry with chickpeas

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(103 ratings)

Prep: 20 mins Cook: 20 mins


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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  • 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



    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)



    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



    The same shape, but smaller than…

  • large handful mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • naan bread, to serve


  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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28th Jan, 2018
I found it very disappointing. Someone before mentioned the bitter taste, my curry had it too, even though I followed the recipe perfectly. I stick to my usual yellow curry recipe which doesn’t involve lemon grass, cardamom, mustard seeds or limes, just kaffir lime leaves, some brown sugar and fish sauce, much nicer than this version!
Sam Beeton
8th Jan, 2018
I make this without the stok as it is watery enough already. delicious with the lemon/lime juice.
17th Mar, 2017
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.
2nd Nov, 2016
This makes a nice tasty side dish, but I don't see it as a main course.
9th Jul, 2016
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!
6th Feb, 2016
A favourite in our vegan/vegetarian household using vegan Thai paste, I serve it with cauliflower rice. Delicious!
23rd Oct, 2015
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!
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?
6th Feb, 2016
Yes, you remove the pods and the stalks as they are too fibrous too eat.
2nd Apr, 2015
One of my favourite vegan dinners!


Fridays cook
23rd Nov, 2017
Does anyone know if this works well with yogurt instead of coconut milk?
goodfoodteam's picture
24th Nov, 2017
Thanks for your question. We would not suggest substituting with yogurt as it will split when boiled.
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?
Sam Beeton
8th Jan, 2018
should be ok, but don't forget the lemon
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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