Thai Pumpkin, Chickpea and Spinach Curry

Thai Pumpkin, Chickpea and Spinach Curry in a blue bowl with a lime wedge
dinner in 30!

Thai pumpkin, chickpea and spinach curry is healthy, full of fibre and made in thirty minutes. What’s not to like about a warming vegetable curry that sees dinner on the table in thirty minutes using store bought red curry paste.

ingredients to make Thai Pumpkin, Chickpea and Spinach Curry on a marble table
ingredients

There are days when we love to build our curry base from scratch but this recipe is for days when we want a delicious, warming meal on the table pronto.

Store bought curry paste

We’re fans of the Ayam brand red curry paste as the flavour is authentic, with no additives or msg and 100% natural ingredients. It has a subtle mix of red chillies, lemongrass and spices balanced by the sourness of kaffir lime and the savouriness of shallot and garlic.

We have no affiliation with Ayam, they are products that we love and use often, especially their coconut cream and coconut milk.

Swap out the veggies

Try swapping the pumpkin for sweet potato, carrots, cauliflower, squash or even zucchinis.

Watch How To Make It

 

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Check out some more great curry recipes

Easy Indian chicken curry

click on the link…..Easy Indian Chicken Curry

Thai green chicken curry

click on the link…..Thai Green Chicken Curry

thai vegetable red curry

click on the link…..Thai Vegetable Red Curry. GF

Cauliflower, lentil and tomato curry

click on the link…..Cauliflower, Lentil and Tomato Curry

indian madras beef curry served on a plate with pappadam and rice and tomato salad in the background garnished with coriander

click on the link…..Indian Madras Beef Curry. GF

What’s your favourite vegetable curry? We would love to hear from you in the comments below when you make this delicious Thai pumpkin, chickpea and spinach curry.

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Thai Pumpkin, Chickpea and Spinach Curry


  • Author: Recipe Winners
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 serves

Description

Thai pumpkin, chickpea and spinach curry is healthy, full of fibre and very tasty. What’s not to like about a warming vegetable curry that sees dinner on the table in thirty minutes using store bought red curry paste.


Ingredients

  • 500g (1 pound) butternut pumpkin, peeled and cut into small cubes
  • 3 level tablespoons of Thai red curry paste
  • 1 400g (14 ounce) can of chickpeas, drained
  • 2 large handfuls of baby spinach
  • 1 cup coconut milk
  • 2 tablespoons soft brown sugar
  • 2 tablespoons fish sauce
  • 34 double kaffir lime leaves
  • 2 tablespoons vegetable oil

Instructions

  • heat a wok or pot over medium to high heat and pour in oil
  • add curry paste and stir fry for 2-3 minutes over medium heat
  • then add coconut milk and stir to combine
  • add sugar, fish sauce and lime leaves
  • tip pumpkin into wok and stir, cook for 10-12 minutes till tender
  • add chickpeas when pumpkin is cooked and allow to heat 1-2 minutes
  • lastly add the spinach, 
  • serve and enjoy!

  • Category: Curries
  • Method: stove top
  • Cuisine: Thai

Keywords: Thai pumpkin, chickpea and spinach curry

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