20-Minute Dinners
Sheet Pan Pumpkin and Chickpea Thai Curry
This unique Thai curry is prepared by roasting rather than standard simmering, which beautifully concentrates the natural sweetness of the pumpkin through caramelization. Tender pumpkin cubes, hearty chickpeas, and vibrant green beans bake directly in a deep sheet pan, soaking up a rich sauce made from coconut milk and aromatic curry paste. Fresh ginger adds a signature Asian warmth and depth of flavor. The texture of the chickpeas pairs wonderfully with the soft veggies, delivering a stellar plant-based dinner in 20 minutes.
Dishday
Recipe overview
- Total time
- 20 min
- Prep
- 5 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- 20-Minute Dinners
Nutrition
per serving
- Calories
- 390 kcal
- Protein
- 11 g
- Fat
- 19 g
- Carbs
- 44 g
- Fiber
- 8 g
Step by step
Method
- 01
Preheat your oven to 200°C
Preheat your oven to 200°C. Slice the peeled pumpkin flesh into small uniform cubes, about 1.5-2 cm wide, to ensure they bake through fully.
- 02
Drain the canned chickpeas into a colander, rinse thoroughly…
Drain the canned chickpeas into a colander, rinse thoroughly under cold running water to remove the canning liquid, and let them dry slightly.
- 03
Peel the fresh ginger root and grate it finely so it blends s…
Peel the fresh ginger root and grate it finely so it blends smoothly into the liquid sauce and releases its warm spiciness.
- 04
In a deep baking dish, combine the coconut milk, Thai curry p…
In a deep baking dish, combine the coconut milk, Thai curry paste, vegetable oil, grated ginger, and salt. Whisk thoroughly until smooth.
- 05
Add the pumpkin cubes, drained chickpeas, and green beans dir…
Add the pumpkin cubes, drained chickpeas, and green beans directly into the curry sauce. Stir gently with a spatula until everything is well coated.
- 06
Place the dish in the preheated oven and bake for 15 minutes
Place the dish in the preheated oven and bake for 15 minutes. The sauce should bubble vigorously and thicken, and the pumpkin should be fork-tender.
Dishday
Useful advice
Cooking tip
Use a deep baking dish or roasting pan so the coconut milk covers the ingredients adequately and does not spill over while bubbling.
How to serve
Serve the curry piping hot in deep bowls over a generous bed of fluffy Jasmine rice, garnished with fresh cilantro leaves.
How to store
Store in the refrigerator in an airtight container for up to 2 days. When reheating, splash in a tablespoon of water or coconut milk if it is too thick.
Note
If you prefer a milder dish, simply cut the amount of Thai curry paste in half.
