Pumpkin curry with chickpeas

Pumpkin curry with chickpeas

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(100 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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jjwuk's picture
15th Jul, 2014
Really nice curry but most Thai curry paste contains fish or shrimps so is not actually vegetarian. I used curry powder and it still was yummy!
23rd Oct, 2015
The Mae Sri brand yellow curry paste doesn't contain any fish products so is good to use ,.
Bo Mulligan
30th Mar, 2014
Love this dish, the recipe is easy to follow and it tastes great. I used red thai curry paste as its what we had- still looked the same as the pic! Mint was something id never normally add to a dish like this but it tasted great!
16th Oct, 2013
surprisingly tasty, just added more curry paste for extra flavour, the lime juice makes all the difference, ate with homemade garlic flatbreads, got 6 meals out of it. will make again.
2nd Aug, 2013
This was really lovely, boyfriend unsure at first by the lack of meat but he really liked it. It was really flavoursome and I added 3 cloves of chopped garlic too. Also, I chopped one of the onions really finely to thicken the sauce and the other chunky to add texture.
24th May, 2013
Love this! I actually found the paste in Tesco. It's called Tesco yellow thai curry paste. I really can't believe at it is so tasty and healthy. I've already made it twice and can quite see this being a regular meal in our household Thankyou Barney!
24th May, 2013
Best curry we've had for a while, on my top 10 list of 'do again' meals. Made with butternut squash, increased curry paste, added some turmeric, left out lemon grass and cardomom. Cooked for 30 mins and mashed a little bit to make the sauce thicker. It tasted rich and slightly sweet - delish!
1st May, 2013
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
1st May, 2013
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
2nd Apr, 2013
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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