Pumpkin curry with chickpeas

Pumpkin curry with chickpeas

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(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
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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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annas12321
17th Nov, 2012
Made this for Halloween dinner. It was lovely and easy to make. Will me making it again soon. Thank you
patriciape
14th Nov, 2012
5.05
This is now my parade recipe for diner with friends. I just love it.
mclone
8th Nov, 2012
2.05
Not sure why all the rave reviews. I am a Curry Queen but just found this so 1-dimensional at the point of tasting that I had to add loads of stuff and take it miles away from the recipe. also - too much lemongrass.
fiona_od
31st Oct, 2012
5.05
Sooo delicious! And straightforward...can't wait to try it again :)
pegevans77
24th Oct, 2012
To make butternut squash easier to prepare, pop it in a hot oven (about 180 deg fan) for 10 minutes or so, then take it out (and cool it a bit) and then you'll find the skin easy to remove with a potato peeler and even the seeds come out easier. Then chunk it up as usual, but don't burn your fingers. I intend to make this dish this weekend - it sounds lovely.
sw77's picture
sw77
29th Aug, 2012
5.05
Delicious! Perfect for vegetarian dinner party. I blitzed the onion, lemongrass, garlic and a chili in the mini chopper before frying with the paste and seeds. This also thickens the sauce. A few handfulls of frozen peas or long green beans at the end adds nice colour.
bradthiele
18th Jun, 2012
5.05
Excellent recipe. A few tweaks/warnings: - I poached two defrosted frozen cod squares in the curry towards the end of the cooking time - The recipe doesn't state how large to cut the pumpkin. I used approx 2cm pieces, and they took a LOT more than 10 mins to cook. More like 20. - If you are using authentic Thai curry paste (i.e. that bought from an asian supermarket), you'll probably need a lot LESS than 3 tablespoons - I added a tablespoon of fish sauce and a teaspoon of sugar
ctlarnold
21st Apr, 2012
4.05
Made this for some veggie friends I had over and we really enjoyed it. As a meat eater, I did miss something with a little more substance and texture but adding onion Bhaji's, pilau rice and peshwari naan helped! I used squash instead of pumpkin as easier to lay my hands on at this time of year. One thing I would say is it took more like 20 mins to reduce the sauce down enough and therefore the squash was a little too soft for my liking. I would use less stock next time.
janinepascoe
28th Feb, 2012
Very tasty; a nice heat; quick and uncomplicated to make; only thing against it was it needed another dimension. Every mouthful was the same and after a while it got a bit boring. Next time I'll add some chicken for the meat eater and mushrooms for the veggie.
barnes101
11th Feb, 2012
5.05
Fantastic to find something very special to do with all the pumpkin in the garden. I'm always looking for special vegetarian recipes for our non-meat eating daughter. I shall make this again, and with the spinach that has been suggested. Sounds wonderful.

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