Pumpkin curry with chickpeas

Pumpkin curry with chickpeas

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(135 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


  • 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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9th Jul, 2016
Excellent easy recipe that went down well with all the family. Served it with couscous and a Greek salad... Used green Thai curry paste as I couldn't get yellow; seemed to work fine!
6th Feb, 2016
A favourite in our vegan/vegetarian household using vegan Thai paste, I serve it with cauliflower rice. Delicious!
23rd Oct, 2015
Made this last night and it's absolutely gorgeous! We added some chopped garlic with the onion when frying off plus red chillies and put fresh coriander with the mint at the end . I can see this becoming a favourite and looking forward to making it again!
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?
6th Feb, 2016
Yes, you remove the pods and the stalks as they are too fibrous too eat.
2nd Apr, 2015
One of my favourite vegan dinners!
2nd Feb, 2015
I have made this numerous times . I always add a bit of garlic paste and ginger paste with the lime juice and a few large handfuls of spinach and serve it with naan bread. Delish :-)
14th Nov, 2014
Made this last night for dinner and it was even better than expected! Just enough heat, really fragrant, and healthy too! Followed the recipe pretty closely. It is slightly runny, but Thai curries are usually. It didn't bother me, but if you prefer your curry slightly thicker, then I would leave out some of the stock. The mint leaves really made it!
jjwuk's picture
15th Jul, 2014
Really nice curry but most Thai curry paste contains fish or shrimps so is not actually vegetarian. I used curry powder and it still was yummy!
23rd Oct, 2015
The Mae Sri brand yellow curry paste doesn't contain any fish products so is good to use ,.


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