Pumpkin curry with chickpeas

Pumpkin curry with chickpeas

  • Rating: 5 out of 5.135 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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.

  • Freezable (if using vegetable stock)
  • Dairy-free
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal293
fat18g
saturates10g
carbs26g
sugars10g
fibre0g
protein9g
low insalt1.32g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
IS PUMPKIN HEALTHY?
Pumpkin is rich in vital vitamins and minerals. Discover what makes pumpkin so good for you by reading our guide to the health benefits of pumpkin, plus the best healthy pumpkin & squash recipes.
OR WHY NOT TRY...
Using mashed hubbard squash to top a cottage or shepherd’s pie.
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    Rating: 5 out of 5.135 ratings
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