Pumpkin Curry with Chickpeas

Pumpkin Curry with Chickpeas

Health Rating
Prep Cook Ready in Servings
20 min 20 min 40 min 4


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


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 serve with warm naan bread.

Nutrition Facts

Per Portion

Calories 481
Calories from fat 150
Calories from saturated fat 82
Total Fat 16.7 g
Saturated Fat 9.1 g
Trans Fat 0.5 g
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 6.9 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

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