Pumpkin curry with chickpeas

Pumpkin curry with chickpeas

  • 1
  • 2
  • 3
  • 4
  • 5
(135 ratings)

Prep: 20 mins Cook: 20 mins

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

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

Ingredients

  • 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
    Onion

    Onion

    un-yun

    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)
    Pumpkin

    Pumpkin

    pump-kin

    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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • large handful mint leaves
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • naan bread, to serve

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
dcjennin
10th Nov, 2008
5.05
Made for friends they loved it we love it I am now going to try it with spinach as well. Didn't think of tumeric to make it yellow as used red thai paste but it was a beautiful colour. Thanks to all above.
elaines
28th Oct, 2008
5.05
Really easy and a great dish for vegetarians. I made it several days before and the flavours really mellowed. Stirred a little spinach thru at the last minute and served with a cucumber raita. Delicious!
sololiz
25th Oct, 2008
4.05
I couldn't get the squash to really soften up so in the end I mashed it with a potato masher which was great as it made the consistency nice and thick.
katyrouth
24th Oct, 2008
5.05
I couldn't get hold of yellow thai curry paste, so used red and it still tasted great!
scott02467
22nd Oct, 2008
5.05
Really an excellent use of ingredients...we made double, then with what was left over blitzed the rest and then the next time enjoyed pumpkin curry soup in front of the fire. Cheers!
notmum
22nd Oct, 2008
5.05
This was gorgeous, I made my own yellow curry paste as my local supermarket didn't have any and being veggie I didn't want any fish ingredients in it anyway. I have never eaten pumpkin before and was really surprised at how delicious it is. I will definitely be making it again.
bethocallaghan
14th Oct, 2008
5.05
Really nice - even my boyfriend enjoyed and he really turned his nose up when I suggested pumpkin curry.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?