Pumpkin Green Curry with Chickpeas

    35 mins

    This dish is traditional in East India, around West Bengal. It was given to me by my friend, Sunita. It is ideal for vegetarians, or meat can be added if you wish. If pumpkin isn't in season, my friend tells me it can also be made with any sort of root vegetable - butternut squash, yam or sweet potato. Sunita, tells me this recipe was originally her mothers, although she has adapted it, but she doesn'tt know how many generations it has been passed down. It is ideal served with rice or naan.

    3 people made this

    Serves: 4 

    • 1 tablespoon oil
    • 2 tablespoon Thai yellow curry paste
    • 2 finely chopped onions
    • 3 large lemongrass stalks, bashed with the back of a knife
    • 6 cardamom pods
    • 1 tablespoon mustard seeds
    • 1kg pumpkin or squash roughly chopped into chunks
    • 250 ml vegetable stock
    • 400 ml coconut milk
    • 400 g cooked chickpeas
    • 2 limes
    • naan bread to serve

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat oil in a large, deep pan, and then gently fry the curry paste with the onions, lemongrass, cardamom pods and mustard seeds for 2-3 minutes until fragrant. Stir the pumpkin or squash into the pan, coat in the paste and then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 minutes, until the pumpkin is tender.
    2. Squeeze the juice of one lime into the curry, then cut the other lime into wedges. Just before serving, heat naan breads and serve piping hot.


    This curry can be cooled and stored in the freezer for up to 1 month.

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