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Pumpkin and chickpea curry
Pumpkin and chickpea curry
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Legendary Kent pumpkin transforms into a show-stopping ingredient for winter roasts and flavorful curries.
Ingredients:
  • 36.80 gm grapeseed oil
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 1 large brown onion, quartered, thinly sliced
  • 4 large garlic cloves, crushed
  • 1 long fresh red chilli, finely chopped
  • 1 1/2 tsp garam masala
  • 1/2 tsp ground turmeric
  • 2 x 270ml cans coconut milk
  • 1.2kg Kent pumpkin, cut into thin wedges, halved
  • 2 x 400g cans chickpeas, rinsed, drained
  • 150g baby spinach
  • 21.00 gm lemon juice
  • Fresh coriander leaves, to serve
  • Toasted cashew nuts, to serve
Instructions:
  • In a large, heavy-based frying pan over medium-low heat, warm the oil. Stir in cumin and cinnamon for 1 minute until fragrant. Add onion, garlic, and chili; stir for 3-4 minutes until softened. Mix in garam masala and turmeric, stirring for 1-2 minutes until aromatic. Season to taste.
  • Pour in the luscious coconut milk and bring it to a gentle boil. Gently fold in the pumpkin. Lower the heat to a simmer. Allow it to cook covered, flipping the pumpkin halfway through, for about 25 minutes or until the pumpkin is nearly tender.
  • - Add the chickpeas and stir gently. Cook with the lid on for 5-10 minutes until the pumpkin is tender. Season to taste. Toss in the spinach and stir until wilted, about 1-2 minutes. Finish by stirring in the lemon juice. Serve in bowls and garnish with fresh coriander leaves and toasted cashews.

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