Pumpkin Curry with Chickpeas

Vegan lunch/dinner, Difficulty - Medium

4 people

Preparation time:
0 minutes

Cooking time:
25 minutes


Ingredients Nutrition Facts Amount per serving
1 piece pumpkin or a small squash  Calories 293
Naan bread, to serve Total Fat 18 g
1 tablespoon sunflower oil Saturated Fat 10 g
Large handful mint leaves Total Carbohydrate 26 g
3 tablespoons Thai yellow curry paste Dietary Fibre 0 g
2 limes Total Sugars 10 g
2 onions, finely chopped Protein 98 g
400 g can chickpeas, drained and rinsed Cholesterol 0 mg
3 large stalks lemongrass, bashed with the back of a knife Vitamin D 0 IU
400 ml can reduced-fat coconut milk Calcium 110 mg
6 cardamom pods Iron 4 mg
250 ml vegetable stock Potassium 637 mg
1 tablespoon mustard seed Sodium 467 mg
Sliced fresh red chilli


1. Add oil to a pan and allow to heat. Sauté lemongrass, mustard seed, cardamom, and onions with curry paste for a few minutes.

2. Stir in pumpkin squash until coated with paste

3. Add 400 ml coconut milk and 250 ml vegetable stock. Bring to a simmer.

4. Then add 400 g chickpeas and cook until pumpkin is tender, for about 10 minutes.

5. Squeeze lemon and garnish pumpkin curry and chickpeas with lime wedges, fresh chilli, and mint leaves.

6. Serve with naan breads.

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