Pumpkin curry with chickpeas

Pumpkin curry with chickpeas

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(134 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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David Brazier's picture
David Brazier
28th Apr, 2020
We used butternut squash and it took longer to soften. Leftovers whizzed up made lovely soup the next day!
Ed Barker's picture
Ed Barker
2nd Feb, 2020
Are you serious? I get so many recipes online now which is fantastic. But if you are a serious cook you need to be meticulous! Are you telling me that you would put i tablespoon of mustard seeds into any recipe of this size? Surely you mean 1 teaspoon! There are so many people posting recipes online and NOT taking the time to double-check the ingredients. This is an amateur approach. My apologies if I got this wrong, but as a person who cooks regularly I cannot see that you would use 1 tablespoon of mustard seeds.
29th Oct, 2018
Very disappointing. Watery and unpleasant - needed a lot of adjustment just to make it even half way edible. Definitely a faulty recipe - 10 minutes cooking time will never be long enough to make the squash and onion tender and break down the mustard seed and cardoman pods. Needed to cook for much longer and thicken with cornflour - even then the flavour had no depth. Not recommended.
2nd Oct, 2018
Very tasty, easy, used peeled butternut in inch cubes like some others. Added another 250ml of stock halfway through the simmering stage, took much longer to soften the squash than the recipe says, I’d say more like 45 minutes to an hour on low. Also added a heaped dessert spoon of cornflour to thicken. Very delicious and different, highly recommended.
28th Mar, 2018
Made this today using butternut which I peeled. I did not have cardamom so I substituted it by using a vadouvan spice mix which also has cardamom and mustard seeds. I added 2 generous teaspoons and I think that really made a difference to the dish. Just cardamom would not have been as nice and perhaps a bit boring. I found that the cooking time for the butternut to become tender was a lot longer. I cut it up in pieces of about 3-4 cm. Cooking time was closer to 20-25 min. I also ended up adding more vegetable stock in between and I started out with 500ml coconut milk instead of 400. At the end I seasoned the dish by using lime juice and tamari soy sauce which was really needed because otherwise the dish is really (too) sweet. Of course butternut lemon grass and coconut milk are all quite sweet and I think the curry paste I used (Blue elephant massaman) also contained some sugar. The mint didn't really add a lot for me, it's ok but you can leave it out. I served it with basmati rice, more mint leaves, lime wedges for sprinkling and peanuts that I dry roasted in a pan before hand. Served left overs the next day with fish
28th Jan, 2018
I found it very disappointing. Someone before mentioned the bitter taste, my curry had it too, even though I followed the recipe perfectly. I stick to my usual yellow curry recipe which doesn’t involve lemon grass, cardamom, mustard seeds or limes, just kaffir lime leaves, some brown sugar and fish sauce, much nicer than this version!
12th Sep, 2018
I'd like that recipe! Just curry paste, coconut milk and Kaffir lime leaves, brown sugar and fish sauce?
Sam Beeton
8th Jan, 2018
I make this without the stok as it is watery enough already. delicious with the lemon/lime juice.
17th Mar, 2017
I used lemon juice, mint sauce and butternut squash as substitutes. I added a chilli, large garlic clove and 100g kale for 2 portions. I served it with rice. It was a nice warming mid week meal.
2nd Nov, 2016
This makes a nice tasty side dish, but I don't see it as a main course.


Fridays cook
23rd Nov, 2017
Does anyone know if this works well with yogurt instead of coconut milk?
goodfoodteam's picture
24th Nov, 2017
Thanks for your question. We would not suggest substituting with yogurt as it will split when boiled.
10th Oct, 2015
Do you need to remove the cardamom pods and lemongrass or do you eat them? I'm not sure if I'll be able to find cardamom pods. Can anything replace those?
28th Mar, 2018
the lemongrass you remove. I replaced the cardamom by using a vadouvan spice mix which also contains cardamom and mustard seeds. You could also perhaps use garam masala or a madras spice mix
Rachel Monroe
7th Oct, 2015
I'm planning on making this for me and my mum. I'm not the biggest fan of mint and my mum loves coriander so I'm wondering if I could use coriander instead of mint?
Sam Beeton
8th Jan, 2018
should be ok, but don't forget the lemon
30th Jun, 2014
Hi, just want to double check what kind of mustard seeds are used in this recipe. Are they dry ones or the ones we buy from supermarket in a jar i.e. whole-grain mustards? If dry, what colour are they? Thanks!
28th Mar, 2018
I used dry brown mustard seeds
Adam Ryan
1st Sep, 2015
Hi I have always used the yellow mustard seeds in a jar from a supermarket.
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