Pumpkin Curry with Chickpeas

12 40 451
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 4
Pumpkin Curry with Chickpeas
Health Rating
A delicious fall-inspired curry with plant-based protein.


2 medium Yellow onion (finely chopped)
1 kg Pumpkin (or squash,)
1 tbsp Olive oil
3 tbsp Indian curry paste
3 stalk(s) (2oz) Lemon grass (smashed with back of knife)
6 pods Cardamom pods
1 tbsp Mustard seeds
1 cup Vegetable stock/broth
1 can (13.5oz) Coconut milk, reduced fat
1 can (15oz) Chickpeas, canned, drained (drained, rinsed)
2 fruit Lime
1/2 cup Mint, fresh


1. Prep your vegetables: chop your onion, and prep your pumpkin by cutting it in half, scooping out the seeds and dicing it, removing the outer layer. Set aside. 

2. Heat the oil in a sauté pan on medium heat, 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.

3. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender.

4. 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 serve with warm naan bread. 


Quick Tips:

The curry can now be cooled and frozen for up to 1 month.

Chicken, pork or steak can be added to this to make it a meaty dish.

For Paleo option, remove chickpeas.

Nutrition Facts

Per Portion

Calories 451
Calories from fat 150
Calories from saturated fat 83
Total Fat 16.7 g
Saturated Fat 9.3 g
Trans Fat 0.5 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 7.4 g
Cholesterol 0
Sodium 755 mg
Potassium 1717 mg
Total Carbohydrate 69 g
Dietary Fiber 14.5 g
Sugars 15.2 g
Protein 13.7 g

Dietary servings

Per Portion

Fruit 0.5
Meat Alternative 0.7
Vegetables 6.2

Energy sources