Pumpkin Curry
with chickpeas and lime
You'll need: Stovetop · One Pot
Hokkaido pumpkin doesn't need peeling – that saves ten minutes and makes the curry even more colourful. The lime at the end is a must.
Ingredients for 3 servings
- For the curry
- 600 gRed kuri squash
- 1 canCoconut milk, 400 ml
- 2 tbspRed curry paste
- 1 canChickpeas (canned), drained
- 1Onion
- 2 clovesGarlic
- 15 gGinger
- 1 tbspOlive oil
- To serve
- 180 gBasmati rice
- 1Lime
- ½ bunchCoriander
- 1 pinchSalt
Method
Step 1: Bring the rice to the boil in 360 ml salted water, then cover and let it simmer gently over low heat for 12 minutes.
Timer: 12 min
Step 2: Wash the pumpkin, scoop out the seeds and cut it, skin on, into 2 cm cubes. Finely chop the onion, garlic and ginger.
Step 3: Heat the oil and sweat the onion, garlic and ginger for 2 minutes. Add the curry paste and fry for 1 minute.
Timer: 3 min
Step 4: Add the pumpkin and pour in the coconut milk and 100 ml water. Cover and simmer for 15 minutes.
Timer: 15 min
Step 5: Rinse the chickpeas, fold them in and cook for another 5 minutes.
Timer: 5 min
Step 6: Season to taste with lime juice and salt. Serve with the rice, coriander and lime wedges.
Tips
- Many curry pastes contain shrimp paste. If you're cooking vegan, be sure to check the label.
- With 1 tbsp curry paste it stays mild enough for kids.
Swaps
- Instead of chickpeas: 200 g red lentils with 200 ml extra water.
- Not a fan of coriander? Use fresh mint or Thai basil.
Storage
Keeps for 3 days in the fridge and freezes well in portions – ideal for meal prep.
Nutrition per serving
| Calories | 715 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 86 g |
| Fat | 35 g |
Approximate values per serving. Calculated with BLS 4.0.
Image credits
Image credits:
- Cover image: Upendra Kanda · CC BY 2.0
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