Ingredients
- 1 pumpkin (roughly 900g)
- 4 cm piece of ginger
- 1 onion
- 4 cloves of garlic
- 1 fresh red chilli
- 1 bunch fresh coriander
- 2 tbsp Olive oil
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric
- 1 x 400 g tin of chopped tomatoes
- 1 x 400 g tins of coconut milk
- 1 x 400 g tins of chickpeas
Pumpkin and Chickpea Curry
Method
- Pick the coriander leaves and reserve for later
- Finely chop the coriander stems Cut the skin off the pumpkin, remove the seeds and chop into large chunks (approx
- 3cm) Peel the ginger and grate with a mircoplane or fine grater Finely chop the garlic, chilli and onion Heat the olive oil in a pot and add the onion, garlic and chilli
- Fry for a couple of minutes on a med heat
- Add the turmeric, ginger, mustard seeds and stalks from the coriander and continue to cook for a couple of minutes until it is fragrant Add the chopped tomatoes and coconut milk
- Bring to the boil and add the pumpkin pieces
- Reduce heat to a simmer and cook until the pumpkin is just tender
- Add the chickpeas and continue to cook for 10 minutes If needed add some water during the cooking time if the liquid becomes to reduced Roughly chop the coriander leaves and sprinkle on top of the curry, serve with rice and naan breads
