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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11th Feb, 2012
Just love this recipe. Is my favourite when I have friends for dinner :-)
5th Jan, 2012
very easy to make and works with Thai Green Curry Paste too! The mustard seeds look great against the Butternut squash. We're definitely having this one again!
3rd Jan, 2012
Very easy to make but I found it a touch bland. Will do it again as it was low fat and vegetarian but will add a chilli to the recipe at the start.
3rd Jan, 2012
Very easy to make but I found it a touch bland. Will do it again as it was low fat and vegetarian but will add a chilli to the recipe at the start.
rmitter3's picture
27th Dec, 2011
as with all the comments above, this recipe is great b/c you can interchange several of the components and have it still taste great. I used paneer (indian cheese) instead of chickpeas to make it low-starch. great recipe simple enough, and I used laksa paste and added tumeric. yum yum!
mamarazzi's picture
29th Nov, 2011
The whole family loved it. To make it perfect, I added a bit of ginger.
16th Nov, 2011
This made an excellent meal which was packed with flavour. It had more of a kick then I expected but it was enjoyed by all.For those who were struggling, I managed to find the Thai Yellow Curry Paste in Tescos, in the specialist ingredients section.
11th Nov, 2011
Oh dear, I think I may have done some things wrong as mine tasted bland and the sauce was pale and dishwater looking! I couldn't find yellow thai paste so used green thai paste. I wonder if that was my mistake as everyone else seems to have used red paste as an alternative. Also should the cardoman pods be crushed or put in whole? Also having never eaten thai before does one eat the lemon grass when served or is it like a bay leaf and you remove it? Help...
7th Nov, 2011
Made this tonight, using wilted spinach as an addition, as others suggested. I had some dried lemongrass 'curls' from the Chinese wholesaler, which I ground in my mini-grinder, in place of fresh stalks. As I was using quite a strong red curry paste from the above store, I only used one spoonful. Delicious! We both liked the lime. Served it with brown rice instead of naan, to make it wheat-free. I have enough left over to freeze at least three portions.
5th Nov, 2011
This is a brilliant recipe! A very luxurious curry! Dinner Party suggestion is just right, can't wait to get the veggie friends round for this one.... If I'm ever on Come Dine With me I may pull this recipe of the hat! I used squash instead of pumpkin, Malaysian Redang curry paste from Tesco - supermarket curry pastes can be a bit weak so I added half a teaspoon of dried chillies and 4 torn kaffir lime leaves Served with basmati rice, carrot and almond salad and.... Indian Lime Pickle which was a nice addition but the dish didn't need it as the lime juice was enough to make it taste really special


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