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Photo of Thai pumpkin and chickpea curry by WW

Thai pumpkin and chickpea curry

4 - 6
PersonalPoints™ per serving
Total Time
55 min
25 min
30 min
This fragrant dish will get your tastebuds going while the beautiful red sauce, rich with tomatoes and crunchy veggie bites will win with everyone


Olive oil

1 tbs

Red onion

1 medium, finely chopped


2 clove(s), crushed

Fresh ginger

1 tbs, grated

Red curry paste

1 tbs

Tomato paste

2 tbs

Tomato passata

700 g

Canned chickpeas, rinsed and drained

2 400g can, (2 x 400g)

Butternut pumpkin

350 g, peeled, cut into 3cm pieces

Snow peas

150 g, trimmed

Sugar snap peas

120 g, trimmed

Powdered coconut milk

2 tbs

Fresh coriander



  1. Heat oil in a large saucepan over high heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add ginger, curry paste and tomato paste. Cook, stirring, for 1 minute or until fragrant.
  2. Add passata and 1½ cups (375ml) water and bring to the boil. Reduce heat to medium and add chickpeas and pumpkin. Simmer, uncovered, stirring occasionally, for 15–20 minutes or until sauce thickens and vegetables are tender.
  3. Add snow peas and sugar snap peas. Simmer, uncovered, for 5 minutes or until tender. Stir in coconut milk powder. Sprinkle curry with coriander and serve with rice.


TIP: You can use any vegetables in this curry (cooking time may vary). Adjust curry paste to suit your taste.