Pumpkin and chickpea curry with peppers

Prep: 15 mins
Cook: 25 mins
Pumpkin and chickpea curry with peppers
This Autumnal curry is one of those hearty dishes you can make again and again. Packed with savoury flavours and mouth-watering Asian influences.

1 tbsp sunflower oil

2 onions, finely chopped

2 green peppers, deseeded and cut into large chunks

1 red pepper,deseeded and cut into small chunky strips (optional for garnish)

3 large stalks lemongrass, bashed with the back of a knife

6 cardamom pods

3 tbsp Thai yellow curry paste

1 tbsp mustard seed

1 piece pumpkin or a small squash, peeled and roughly chopped

400ml can reduced-fat coconut milk

400g can chickpeas, drained and rinsed

2 limes

Large handful mint leaves

4 Naan breads, to serve

In a large pan, on medium heat add the sunflower oil and gently fry the onions, green peppers, red peppers, lemon grass, cardamom pods, curry paste and mustard seed for 2-4 minutes.

Stir the pumpkin or squash and coat in the paste, then pour in the coconut milk.

Bring everything to a simmer then add the chickpeas.

Cook for about 15 minutes or until the pumpkin is tender.

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.


Preparation Time
15 minutes

Cooking Time
25 minutes

Main ingredients
Beans, Vegetables

Recipe Type
Dinner, Entertaining, Family Dinners, Healthy, Vegetarian

Asian, Indian

Level of Difficulty

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