Pumpkin curry with chickpeas and lime

“Pumpkin curry (1861461547)” by Upendra Kanda, CC BY 2.0, Source – cropped and recompressed

Pumpkin Curry

with chickpeas and lime

35 min (20 min active) · Easy

You'll need: Stovetop · One Pot

Text written with AI assistance and reviewed by our editors

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

3 servings

Convert to grams

  • 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

  1. 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

  2. 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.

  3. 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

  4. Step 4: Add the pumpkin and pour in the coconut milk and 100 ml water. Cover and simmer for 15 minutes.

    Timer: 15 min

  5. Step 5: Rinse the chickpeas, fold them in and cook for another 5 minutes.

    Timer: 5 min

  6. 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

Nutrition per serving
Calories715 kcal
Protein17 g
Carbohydrates86 g
Fat35 g

Approximate values per serving. Calculated with BLS 4.0.

All recipes in “Main dishes”

You'll also find this recipe in: Pumpkin & Co., Vegan, Without Compromise

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Shopping list

To tick off while shopping; pantry items such as salt and oil come last.

  • 600 g Red kuri squash
  • 1 can Coconut milk
  • 2 tbsp Red curry paste
  • 1 can Chickpeas (canned)
  • 1 Onion
  • 2 cloves Garlic
  • 15 g Ginger
  • 1 tbsp Olive oil
  • 180 g Basmati rice
  • 1 Lime
  • ½ bunch Coriander

Check the pantry

  • 1 pinch Salt

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Image credits

Image credits:

  • Cover image: “Pumpkin curry (1861461547)” by Upendra Kanda, CC BY 2.0, Source – cropped and recompressed
  • Falafel bowl with hummus and herby tabbouleh: “Mixed Plate (3186676853)” by Charles Haynes from Hobart, Australia, CC BY-SA 2.0, Source – cropped and recompressed
  • Tray of roast vegetables and baby potatoes topped with golden chunks of feta and oregano: “Roasted Vegetables (2897937502)” by Mack Male from Edmonton, AB, Canada, CC BY-SA 2.0, Source – cropped and recompressed
  • Shakshuka with eggs, feta and coriander in a frying pan: “Shakshuka by Calliopejen1” by Calliopejen1, CC BY-SA 3.0, Source – cropped and recompressed
  • Spaghetti aglio e olio with chilli and parsley: “Spaghetti aglio e olio (La Mirada Restaurant Richardstraße Berlin)” by IgorCalzone1, CC BY-SA 4.0, Source – cropped and recompressed
  • Tagliatelle in a creamy mushroom sauce with thyme and Parmesan: “주식회사 엔아이에프앤씨 닐리 파스타 음식 사진2-Spaghetti ai funghi” by 최광모, CC BY-SA 4.0, Source – cropped and recompressed
  • Beef goulash in a rich paprika sauce served with tagliatelle: “Child Care Recipes (Team Nutiriton) (20211103-FNS-UNC-8742)” by USDAgov, Public domain, Source – cropped and recompressed

All image credits