The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Pumpkin curry with chickpeas recipe. Enjoy quick and easy cooking recipes and learn how to make Pumpkin curry with chickpeas.
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
Easy
Serves 4
Prep 20 mins
Cook 20 mins
Vegetarian Freezable
Vegetarian, Vegan, Dairy-free
Can be frozen if using vegetable stock
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
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.
Try
Or why not try...
Using mashed hubbard squash to top a cottage or shepherd's pie.
Nutrition per serving:
293 kcalories, protein 9g, carbohydrate 26g, fat 18 g, saturated fat 10g, fibre 0g, sugar 10g, salt 1.32 g
Recipe from Good Food magazine, October 2008.
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