Thai Pumpkin & Sweet Potato Chickpea Coconut Curry

Thai Pumpkin & Sweet Potato Chickpea Coconut Curry

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Yield: 6

Category: Main Course

Cuisine: Fusion

Author: Chef Marlene Watson Tara

Date Published: June 25, 2026

Ingredients

1 1/2 cups Clearspring coconut cream, for curry sauce

3 garlic cloves

1 inch piece ginger, peeled and chopped

1 tsp ground coriander

1 tsp ground cumin

2 tsp mild curry powder

1 tsp turmeric

Juice and zest of 1 lime

2 tbsp tamari

1 tbsp umeboshi paste

1 sachet umami instant stock dissolved in 1/4 cup warm water

5 or 6 kaffir lime leaves, whole

2 cups pumpkin or squash, peeled and chopped into bite-size pieces

4 cups sweet potato, chopped into bite-sized pieces

3 cups cooked chickpeas

A handful of watercress, chopped

1/2 cup coconut cream, for finishing

Fresh coriander, for garnish

Lime slices, for garnish

Toasted pine nuts, for garnish

Description

A comforting Thai-inspired vegetable curry with pumpkin, sweet potato, chickpeas, kaffir lime leaves, coconut cream, and a fragrant yellow curry sauce. Rich, bright, and satisfying, it is delicious with basmati rice, Thai jasmine rice, or millet.

How-to? Steps

Step 1: Make the curry sauce

Place all the curry sauce ingredients in a blender and blend well to create a fragrant yellow sauce.

Step 2: Start the curry

Pour the curry sauce into a heavy-based wok. Add the dissolved umami stock and kaffir lime leaves, stirring to incorporate.

Step 3: Simmer the sauce

Bring the sauce to a boil, then reduce to a low simmer. Cover and simmer for 5 minutes.

Step 4: Cook the vegetables

Stir in the squash and sweet potato. Simmer for 15-20 minutes, or until the vegetables are soft enough to pierce with a fork.

Step 5: Finish

Stir in the cooked chickpeas and half the coconut cream, then bring back to a gentle simmer. Stir in the chopped watercress or coriander.

Step 6: Serve

Transfer to a serving dish or bowls. Drizzle with a little coconut cream and top with fresh coriander and toasted pine nuts. Serve with rice or millet.