Pumpkin Curry With Chickpeas
This aromatic Thai yellow curry is a delightful blend of fragrant spices, creamy coconut milk, and tender chunks of pumpkin. Lemongrass, cardamom, and mustard seeds infuse the dish with layers of flavor, creating a rich and comforting meal. Finished with a squeeze of lime juice and fresh mint leaves, this curry is best enjoyed with warm naan bread on the side.
— Constant Cookbook
Ingredients
- 1 tbsp sunflower oil
- 3 tbsp Thai yellow curry paste
- 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 chickpeas , drained and rinsed
- 2 limes
- large handful mint leaves
- naan bread , to serve
Instructions
- 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.
- 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.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 293 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 26 grams carbohydrates
- Sugar Content: 10 grams sugar
- Protein Content: 9 grams protein
- Sodium Content: 1.32 milligram of sodium
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