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.