Name: Pumpkin curry with chickpeas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Thai
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

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Pumpkin curry with chickpeas

Pumpkin curry with chickpeas

Barney Desmazery

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4.4 out of 5.163 ratingsRate

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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.

Freezable (if using vegetable stock)

Dairy-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal293
fat18g
saturates10g
carbs26g
sugars10g
fibre0g
protein9g
salt1.32g

low

Method

step 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.
step 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.

RECIPE TIPS

IS PUMPKIN HEALTHY?

Pumpkin is rich in vital vitamins and minerals. Discover what makes pumpkin so good for you by reading our guide to the health benefits of pumpkin, plus the best healthy pumpkin & squash recipes.

OR WHY NOT TRY...

Using mashed hubbard squash to top a cottage or shepherd’s pie.

Recipe from Good Food magazine, October 2008

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A star rating of 4.4 out of 5.163 ratings

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