40 minutes
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.
tablespoons
Thai Yellow Curry Paste, vegetarian if needed
tablespoons
Onions, finely chopped
each
Lemongrass, bashed
stalks
each
Mustard Seeds
tablespoons
Squash, cut into chunks
0 lb
0.25 fluid ounces
0.25 fluid ounces
Chickpeas, drained and rinsed
0 oz
Limes, 1 juiced, 1 cut into wedges
each
Mint, torn
handful
Naan Bread, warm
to serve
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.
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.
Roasting the pumpkin before adding it to the curry can deepen the flavor with a subtle smokiness and prevent it from becoming mushy.
Start by cooking the spices like curry paste or powder in oil until they’re fragrant to intensify flavors and release fat-soluble compounds.
Full-fat coconut milk provides a creamier texture, better mouthfeel, and carries the flavor more effectively.
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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