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Pumpkin, chickpea and coconut curry

What chili is to many Americans, curry is to other parts of the world, including the UK.  It is a favorite dish and a regular rotation in most people’s diets.  Here is a vegetarian and seasonal version of curry that is ideal for when butternut squash and pumpkins are loaded into the markets.  This easy dish works well with a crowd because it can be kept simmering on the stove top, or in a crock pot.

It’s another favorite from Jamie Oliver, who makes everything so easy.  The most challenging part of this recipe may be finding the curry leaves.

note: photo from Jamie Oliver

Pumpkin, chickpea and coconut curry

What chili is to many Americans, curry is to other parts of the world, including the UK.  It is a favorite dish and a regular rotation in most people’s diets.  Here is a vegetarian and seasonal version of curry that is ideal for when butternut squash and pumpkins are loaded into the markets.  This easy dish works well with a crowd because it can be kept simmering on the stove top, or in a crock pot.

It’s another favorite from Jamie Oliver, who makes everything so easy.  The most challenging part of this recipe may be finding the curry leaves.

note: photo from Jamie Oliver

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Ingredients

Recipe serves: 4
1 small pumpkin or butternut squash, about 2/3 pound in weight (250g)
1 inch (2-3 cm) piece of fresh ginger, finely chopped
2 shallots, finely chopped
2 cloves of garlic, finely chopped
1/2 fresh red chilli, finely chopped or less if you don't like heat
small handful of fresh coriander
vegetable or avocado oil
1/2 teaspoon mustard seeds
10 curry leaves
1 teaspoon turmeric
1 cup canned chopped tomatoes
1 1/2 cups, 1 can of coconut milk
1 can, about 1 1/2 cups, of chickpeas
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Pumpkin, chickpea and coconut curry
  • time
    1 hour 15 minutes
  • serves
    4
  • skill level
    Easy

Ingredients

Directions

1
Done

Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.

2
Done

Pour about 2 tablespoons of oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat.

3
Done

Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy.

4
Done

Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas.

5
Done

Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.

6
Done

Take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.

7
Done

Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.