Pumpkin curry with chickpeas

Pumpkin curry with chickpeas

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(110 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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BlueJu
29th Oct, 2018
Very disappointing. Watery and unpleasant - needed a lot of adjustment just to make it even half way edible. Definitely a faulty recipe - 10 minutes cooking time will never be long enough to make the squash and onion tender and break down the mustard seed and cardoman pods. Needed to cook for much longer and thicken with cornflour - even then the flavour had no depth. Not recommended.
nichojb
2nd Oct, 2018
4.05
Very tasty, easy, used peeled butternut in inch cubes like some others. Added another 250ml of stock halfway through the simmering stage, took much longer to soften the squash than the recipe says, I’d say more like 45 minutes to an hour on low. Also added a heaped dessert spoon of cornflour to thicken. Very delicious and different, highly recommended.
maartjevdm
28th Mar, 2018
4.05
Made this today using butternut which I peeled. I did not have cardamom so I substituted it by using a vadouvan spice mix which also has cardamom and mustard seeds. I added 2 generous teaspoons and I think that really made a difference to the dish. Just cardamom would not have been as nice and perhaps a bit boring. I found that the cooking time for the butternut to become tender was a lot longer. I cut it up in pieces of about 3-4 cm. Cooking time was closer to 20-25 min. I also ended up adding more vegetable stock in between and I started out with 500ml coconut milk instead of 400. At the end I seasoned the dish by using lime juice and tamari soy sauce which was really needed because otherwise the dish is really (too) sweet. Of course butternut lemon grass and coconut milk are all quite sweet and I think the curry paste I used (Blue elephant massaman) also contained some sugar. The mint didn't really add a lot for me, it's ok but you can leave it out. I served it with basmati rice, more mint leaves, lime wedges for sprinkling and peanuts that I dry roasted in a pan before hand. Served left overs the next day with fish
Bickyv
28th Jan, 2018
1.05
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!
Evelyn_020
12th Sep, 2018
I'd like that recipe! Just curry paste, coconut milk and Kaffir lime leaves, brown sugar and fish sauce?
Sam Beeton
8th Jan, 2018
5.05
I make this without the stok as it is watery enough already. delicious with the lemon/lime juice.
keencook146
17th Mar, 2017
4.05
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
1.05
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!

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Fridays cook
23rd Nov, 2017
Does anyone know if this works well with yogurt instead of coconut milk?
goodfoodteam's picture
goodfoodteam
24th Nov, 2017
Thanks for your question. We would not suggest substituting with yogurt as it will split when boiled.
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?
maartjevdm
28th Mar, 2018
4.05
the lemongrass you remove. I replaced the cardamom by using a vadouvan spice mix which also contains cardamom and mustard seeds. You could also perhaps use garam masala or a madras spice mix
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
5.05
should be ok, but don't forget the lemon
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!
maartjevdm
28th Mar, 2018
4.05
I used dry brown mustard seeds
Adam Ryan
1st Sep, 2015
Hi I have always used the yellow mustard seeds in a jar from a supermarket.
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