Coconut-Lime Pumpkin Curry


Serves 4


  • 1 Tbsp canola oil
  • 3 Tbsp Thai yellow curry paste
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp minced fresh ginger
  • 1 pie pumpkin, peeled, seeds removed and cut into 1/2 inch pieces
  • 1 can reduced fat coconut milk
  • 1 cup vegetable or chicken stock
  • 1 can chickpeas, drained and rinsed
  • 2 limes
  • Cilantro leaves and Naan Bread for serving


  • Heat the oil in a dutch oven over medium heat, then add the onions, garlic, ginger and curry paste for 2-3 mins until fragrant. Stir the pumpkin into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer over medium-low heat, add the chickpeas, then cook for about 15 mins until the pumpkin is tender.
  • Stir the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Sprinkle with cilantro leaves and serve with warm naan bread.
Pairs well with:
Open Riesling Gewurztraminer
SAVE $1.00
Belgian Moon