Thai Chickpea and Pumpkin Curry


Thai Pumpkin and Chickpea Curry

But isn’t curry Indian?

Curry or kari is the name given to the mix of spices that are the base to the dish with the same name. This mix can vary a lot from country to country and culture to culture.

In India it is common to use dried spices to make the curry spice mix, In some cultures, it’s even tradition each family having their own curry mix. The ingredients more often used are turmeric (which have nothing to do with saffron, by the way), curry leaves (murraya koenigii), cardammom, coriander seeds, ginger, cummin, cloves and cinnamon, all dried. This spices are normally grounded and mixed in ammounts that may vary a lot from recipe to recipe. Cayenne pepper, jamaican pepper and other hot pepper varieties are also normally used, depending on how hot is the curry recipe supposed to be.

In Thailand the curry is normally made with fresh ingredients. Different kinds of fresh hot peppers, galangal, ginger, garlic, shallots, kaffir lime leaves, coriander roots and sometimes even shrimp paste. These ingredients are normally mashed by hand in a mortar, until it becomes a thick paste.

Spitting Fire

I remember the first time I made thai curry. Until then, I was solely used to the indian curry spices parfume.

Don’t get me wrong, Indian curry can be extremely hot sometimes, but most likely will be kind of harmonious and sweet, full of fragrancy and spicy tastes.

Thai curry is different beast. Due to it’s fresh ingredients paste, it tends to be very powerful and sometimes will punch you the face like a motherf*cker.

Somewhere in a faraway summer, I worked with my friend João in a beach shack. Every sunday we used to have thai chicken curry with roasted peanuts. By that time, I was quite young, and I used to think that super hot food was for real machos.

The first time I made thai curry for my friends, me and Diogo end the up the dinner wearing nothing but boxers, the girls didn’t go further than the first bite and my friend Midário made me cook some chicken breasts for him.

The first time I made thai curry for my family, not even my father could eat. And he enjoys his piri piri sauce. The next day I took the rest of the food to my uncle’s coffee, in the Island where I’m from, and none of my father’s tough bearded friends could touch it.

Nowadays I like my food much less hot. Even Joana enjoys hotter food than me. In my opinion, when the food is too hot, you just miss all the other flavors. But I understand that in some cultures people are used to eat food so hot that they developed a higher endurance and addiction to it.

Today’s recipe is harmoniously balanced between fresh, hot and sweet. If you like spitting fire, you can always add more hot chilli peppers to it.


1 Red Onion
3 Garlic Cloves
1 Red Hot Chilli Pepper
2 Cm of Ginger
1 Lemongrass stick
4 or 5 Kaffir Lime Leaves
1 Bunch of Coriander (with roots)
800 gr. of Pumpkin
450 gr. of Broccoli (clean)
2 Cups of cooked Chickpeas
1 TSP of Grounded Cummin
2 TBSP of Mustard Seeds
1 TBSP of Grounded Coriander Seeds
1 TSP of Coconut Oil
1,5 TBSP of Brown Sugar
250 ml. of Coconut Milk
3 Cups of Vegetable Stock (or water)
Tamari or Shoyu


  • Chop the garlic, onion, ginger and chilli peppers;
  • Chop the coriander and set aside;
    • If your corianders have roots, chop the roots and keep separate;
  • If you own a mortar, you could always mash the chopped garlic, onion, ginger, chilli peppers and coriander roots into a paste;
  • Dice the pumpkin;
    • If you’re using hokaido pumpkin, leave the skin on;
  • Prepare the broccoli;
    • By preparing I mean cutting the stem off and separating the florets in small pieces;
  • In a hot pot, fry the garlic and mustard seeds with the coconut oil;
  • When the garlic is starting to look golden, add in the onion, ginger, chilli peppers and chopped coriander roots;
  • Let it fry, always stiring, until the onion is nice and tender;
  • Add in the brown sugar and let it fry a bit more;

curry 1

  • Add in the vegetable stock, diced pumpkin, kaffir lime leaves, lemongrass, cummin and coriander seeds;
  • Let it cook covered for a while, until the pumpkin starts to get softer;
  • When you notice the pumpkin is just a few minutes away from being ready, add in the broccoli, cooked chickpeas and coconut milk;
  • Let it cook until the broccoli are tender;

curry 2

  • Season with tamari or shoyu to taste;
  • Serve it with the chopped coriander and yasmin rice, brown or white;

curry 3

Follow us on the Social Media!

And keep it green. Keep it real!

curry 4 curry 5

Caloric Breakdown:

(1 Service = 1/4 of the Recipe)

Blue – 57% Carbs

Red – 32% Fat

Green – 11% Protein


  1. The sodium ammounts will vary a lot depending on the vegetable stock (it may contain salt or not) and the shoyu/tamari you’re using;
  2. These values are for one service of this recipe, with no rice;
  3. This recipe is quite caloric and high in fat, due to the coconut milk. This isn’t something I would recommend for someone looking to lose weight;


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to top
%d bloggers like this: