Pumpkin curry with chickpeas

Pumpkin curry with chickpeas

  • 1
  • 2
  • 3
  • 4
  • 5
(98 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
askouros
1st Mar, 2013
5.05
Fantastic and even better as leftovers
dkt1215
25th Feb, 2013
5.05
Also I didn't use the limes or mint leaves and it was still lovely
dkt1215
25th Feb, 2013
5.05
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
cbridgeman
27th Jan, 2013
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!
bahamarama
21st Jan, 2013
Love this recipe! Have made it a few times for different friends and family, and it's always a hit.
ditsysoph
6th Dec, 2012
Scrummie!! I ended up adding some chicken to please the meat eaters in the family, but overall we all throughly enjoyed it :)
denidax
4th Dec, 2012
4.05
Easy and delicious!
carolinesandford
2nd Dec, 2012
5.05
Really lovely flavours, will use again and again!
carolinesandford
2nd Dec, 2012
5.05
Really lovely flavours, will use again and again!
amr9864
18th Nov, 2012
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!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.