Pumpkin Curry with Chickpeas

4.40 (162)
⏱ 40 mins 🍽 Serves 4 🌶 thai ✅ Easy 🏷 Main course

This aromatic Thai curry makes a wonderful vegan centrepiece or a flavourful accompaniment. Pumpkin or squash is simmered with chickpeas in a spiced coconut milk broth infused with lemongrass and cardamom. Finished with fresh lime juice and mint, it's a vibrant dish perfect for a dinner party. Serve it with warm naan breads for a complete meal.

Pumpkin Curry with Chickpeas

Ingredients

  • 1 tbsp sunflower oil
  • 3 tbsp Thai yellow curry paste or vegetarian alternative
  • 2 onions finely chopped
  • 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)
  • 250ml vegetable stock
  • 400ml can reduced-fat coconut milk
  • 400g can chickpea drained and rinsed
  • 2 limes
  • large handful mint leaves
  • naan bread to serve

Method

  1. Warm the oil in a sauté pan. Cook the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until aromatic. Add the pumpkin or squash to the pan and stir to coat in the paste. Pour in the stock and coconut milk. Bring the mixture to a simmer, add the chickpeas, and cook for about 10 mins until the pumpkin is tender. You can cool and freeze the curry for up to 1 month at this stage.
  2. Stir the juice from one lime into the finished curry. Cut the remaining lime into wedges for serving. Just before you are ready to eat, scatter torn mint leaves over the top. Serve the curry with the lime wedges and warm naan breads.

Nutrition (per serving)

Calories293 kcal
Fat18 g
Saturates10 g
Carbs26 g
Sugars10 g
Protein9 g
Sodium528 mg
Salt1 g

Recipe details

Skill levelEasy
CategoryMain course
Cuisinethai
DietDairy-free, Vegan, Vegetarian