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    Thai-Inspired Pumpkin and Chickpea Curry

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    Pixicook editorial team
    clock-icon40 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.

    Gluten
    Thai
    Easy

    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

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    Thai Yellow Curry Paste, vegetarian if needed

    tablespoons

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    Onions, finely chopped

    each

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    Lemongrass, bashed

    stalks

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    Cardamom Pods

    each

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    Mustard Seeds

    tablespoons

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    Squash, cut into chunks

    0 lb

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    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

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    Limes, 1 juiced, 1 cut into wedges

    each

    Substitute chevron-down

    Mint, torn

    handful

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    Naan Bread, warm

    to serve

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