Pumpkin curry with chickpeas

Pumpkin curry with chickpeas

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(133 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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31st Oct, 2012
Sooo delicious! And straightforward...can't wait to try it again :)
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
29th Aug, 2012
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.
18th Jun, 2012
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
21st Apr, 2012
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.
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.
11th Feb, 2012
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.
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.


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