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 Prep 15 mins
 Cook 45 mins
Serves: 4

Instead of a Yellow Thai Chicken Curry, make it meatless with pumpkin, eggplant and chickpeas.

Ingredients2 tsp oil for frying
¼ cup Thai yellow curry paste
2 onions, finely chopped
2 lemongrass stalks, roots crushed
6 cardamom pods
2 tsp mustard seeds
1 medium eggplant, cut into chunks
500g pumpkin, peeled and cut into chunks
400ml can light coconut milk
400g can chickpeas, drained and rinsed
2 limes
¼ cup roughly chopped toasted cashews

TO SERVE: mint leaves, naan and rice if desired

1. Heat oil in a deep frying pan on medium. Add curry paste with the onions, lemongrass, cardamom and mustard seeds and cook for 2-3 minutes, until fragrant.
2. Add the eggplant and pumpkin and stir to coat with paste. Pour in the coconut milk and 1 cup water. Bring to a simmer and cook for 15 minutes, until pumpkin is tender. Add the chickpeas and cook for 5 minutes, until warm. Remove and discard the lemongrass.
3. Squeeze juice of 1 lime into the curry, and cut cheeks from remaining lime. Scatter cashews over curry and serve with mint, lime, warmed naan and rice if desired.