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    Thai-Inspired Pumpkin and Chickpea Curry

    clock-icon40 minutes
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    Pixicook editorial team

    This Thai-inspired pumpkin curry with chickpeas is a lush and hearty vegan option that doubles as a colorful centerpiece for a dinner party. Rich with aromatic spices and creamy coconut, it pairs wonderfully with warm naan bread. This dish can also complement spiced roasted meats or fish for non-vegan guests.

    Ingredients for Thai-Inspired Pumpkin and Chickpea Curry

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Sunflower Oil

    tablespoons

    Substitute chevron-down

    Thai Yellow Curry Paste, vegetarian if needed

    tablespoons

    Substitute chevron-down

    Onions, finely chopped

    each

    Substitute chevron-down

    Lemongrass, bashed

    stalks

    Substitute chevron-down

    Cardamom Pods

    each

    Substitute chevron-down

    Mustard Seeds

    tablespoons

    Substitute chevron-down

    Squash, cut into chunks

    0 lb

    Substitute chevron-down

    Vegetable Stock

    0.25 fluid ounces

    Substitute chevron-down

    Reduced-fat Coconut Milk

    0.25 fluid ounces

    Substitute chevron-down

    Chickpeas, drained and rinsed

    0 oz

    Substitute chevron-down

    Limes, 1 juiced, 1 cut into wedges

    each

    Substitute chevron-down

    Mint, torn

    handful

    Substitute chevron-down

    Naan Bread, warm

    to serve

    Substitute chevron-down

    How to Make Thai-Inspired Pumpkin and Chickpea Curry

    1. Aromatic Base

    Heat sunflower oil over medium heat in a large sauté pan. Gently fry the Thai yellow curry paste with chopped onions, lemongrass, cardamom pods, and mustard seeds for 2-3 minutes until fragrant.

    2. Infuse Pumpkin

    Add pumpkin chunks to the pan and stir to coat well with the paste.

    3. Simmer

    Pour in vegetable stock and coconut milk, bringing the mixture to a gentle simmer. Stir in the chickpeas and let the curry cook for about 10 minutes, or until the pumpkin is tender.

    4. Citrus & Herbs

    Stir in the lime juice and, just before serving, sprinkle torn mint leaves over the curry.

    Pitfalls and tips

    Balance the Flavors

    Adjust the sweet, sour, salty, and spicy elements of the curry to taste, using sugar, fish sauce or soy sauce, lime juice, and fresh chilies or chili paste.

    Roast the Pumpkin

    Roasting the pumpkin before adding it to the curry can deepen the flavor with a subtle smokiness and prevent it from becoming mushy.

    Bloom Your Spices

    Start by cooking the spices like curry paste or powder in oil until they’re fragrant to intensify flavors and release fat-soluble compounds.

    Use Full-fat Coconut Milk

    Full-fat coconut milk provides a creamier texture, better mouthfeel, and carries the flavor more effectively.

    Fresh Herbs and Aromatics

    Incorporate fresh lemongrass, kaffir lime leaves, and Thai basil for a more authentic flavor, using frozen or dried if fresh aren't available.


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