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Pumpkin, chickpea & coconut curry
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Total Time:
1 hour 10 minutes
Hearty pumpkin and chickpea stew, ideal for cozy gatherings after Bonfire Night. Make ahead for enhanced flavors. Satisfying for both vegetarians and meat-eaters.
Ingredients:
  • 1 pumpkin or squash (roughly 900g)
  • 4 cm piece of ginger
  • 4 shallots
  • 4 cloves of garlic
  • 1 fresh red chilli
  • 1 bunch fresh coriander
  • groundnut oil
  • 1 teaspoon mustard seeds
  • 20 curry leaves
  • 1 teaspoon turmeric
  • 1 x 400 g tin of chopped tomatoes
  • 2 x 400 g tins of light coconut milk
  • 2 x 400 g tins of chickpeas
Instructions:
  • 1. Cut pumpkin or squash into 3cm chunks and ginger into matchsticks. Chop coriander stalks and pick leaves. 2. Heat groundnut oil in a large saucepan over high heat. Add ginger, garlic, red chili, and shallots, then reduce to medium heat. Cook until golden, add mustard seeds, curry leaves, and coriander stalks, fry until curry leaves are crispy. 3. Stir in turmeric, tomatoes, and coconut milk. Add pumpkin and chickpeas. Simmer covered on low heat for 45 minutes. Add water if needed. 4. Uncover and cook for an additional 15 minutes until sauce thickens. Garnish with coriander leaves. Serve with rice, naan, and chutneys.

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