Lemongrass Pumpkin & Chicken Curry

Prep + cook time: 45 mins

Serves: 2


  • 6 x 2cm wedges kent pumpkin (750g)
  • 4 chicken tenderloins (250g)
  • 400g can chickpeas, drained, rinsed
  • 3/4 cup (180ml) light coconut milk
  • 2 tbsp red thai curry paste
  • 1 tbsp fish sauce
  • 1 tbsp finely chopped lemongrass
  • 250g bought zucchini noodles (zoodles)
  • 1 cup thai basil leaves
  • ¼ cup (10g) toasted coconut flakes
  • lime wedges, to serve


  1. Preheat oven to 220°C.
  2. Place pumpkin and chicken in a large ovenproof dish. Scatter chickpeas around edges. Drizzle with combined ¼ cup (60ml) of the coconut milk, the red thai curry paste, fish sauce and lemongrass.
  3. Bake curry for 30 mins or until the pumpkin is tender and chickpeas are crisp.
  4. Add zucchini noodles to pan; pour over remaining 1/2 cup (125ml) coconut milk; bake for a further 5 mins or until sauce is bubbling. Scatter with thai basil and coconut flakes. Serve with lime wedges.

12.8g total fat (6g saturated fat); 2029kJ (484 cal); 40.6g carbohydrate; 41.8g protein; 16.2g fibre