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Pumpkin, chickpea and coconut curry

What chili is to 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.  You can also make this ahead, or even a day or two before serving.  Yeah!  You can substitute the pumpkin for a butternut squash, and if peeling squash is not your thing, buy a pre cut and cubed version.

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.  His version did not ask for any salt.  I would recommend sprinkling a little salt over your cubed butternut or pumpkin.

note: photo from Jamie Oliver

Pumpkin, chickpea and coconut curry

What chili is to 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.  You can also make this ahead, or even a day or two before serving.  Yeah!  You can substitute the pumpkin for a butternut squash, and if peeling squash is not your thing, buy a pre cut and cubed version.

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.  His version did not ask for any salt.  I would recommend sprinkling a little salt over your cubed butternut or pumpkin.

note: photo from Jamie Oliver

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Ingredients

Recipe serves: 4
1 small Sugar or Hokkaido pumpkin or butternut squash, about 2/3 pound in weight (250g), pick one near where market veggies are kept, or buy pre cubed
1 inch (2-3 cm) piece of fresh ginger, skin removed and finely chopped
2 shallots, finely chopped
2 cloves of garlic, finely chopped
1/2 fresh red chili, finely chopped or less if you don't like heat
small handful of fresh cilantro (coriander)
a bit of vegetable or avocado oil
1/2 teaspoon mustard seeds
10 curry leaves (you can substitute 3 large or 5 small bay leaves though not as good)
1 teaspoon turmeric
1 cup/box chopped tomatoes (I like Pomi or Mutti)
1 1/2 cups or about 1 can of coconut milk
1 can or about 1 1/2 cups of chickpeas
1/2 teaspoon salt
cooked rice (see recipe on website or use your own)
side options
chutney
naan bread
plain or raita yogurt (store bought or homemade)
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Pumpkin, chickpea and coconut curry
Posted by
  • time
    1 hour 15 minutes
  • serves
    4
  • skill level
    Easy

Ingredients

  • 1 small Sugar or Hokkaido pumpkin or butternut squash, about 2/3 pound in weight (250g), pick one near where market veggies are kept, or buy pre cubed
  • 1 inch (2-3 cm) piece of fresh ginger, skin removed and finely chopped
  • 2 shallots, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1/2 fresh red chili, finely chopped or less if you don't like heat
  • small handful of fresh cilantro (coriander)
  • a bit of vegetable or avocado oil
  • 1/2 teaspoon mustard seeds
  • 10 curry leaves (you can substitute 3 large or 5 small bay leaves though not as good)
  • 1 teaspoon turmeric
  • 1 cup/box chopped tomatoes (I like Pomi or Mutti)
  • 1 1/2 cups or about 1 can of coconut milk
  • 1 can or about 1 1/2 cups of chickpeas
  • 1/2 teaspoon salt
  • cooked rice (see recipe on website or use your own)

  • side options

  • chutney
  • naan bread
  • plain or raita yogurt (store bought or homemade)

Directions

1
Done

Cut the pumpkin in half, scoop out the seeds and membranes.
2
Done

Place open half side down on cutting board, and slice into 1-1.5 inch rings, or like a piece of thick bread or melon. Repeat for other side.

3
Done

To remove skin, take each slice and with a sharp knife peel off skin. I think of this like removing skin on a melon. Be careful of your fingers!
4
Done

Take each slice, and cut again into 1-1.5 inch cubes.

5
Done

Pick the cilantro leaves and finely chop the stalks.
6
Done

Pour about 2 tablespoons of oil into a large saucepan and place on a high heat. Place the mustard seeds into the oil and wait to pop.

7
Done

Add the ginger, garlic, red chili and shallots, then reduce to a medium heat. Cook for 3-4 minutes, stirring occasionally, then add the curry leaves, and cilantro stalks (save leaves for the finish) and fry until the curry leaves (or bay leaves) go crispy.

8
Done

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

9
Done

Reduce to a low heat, cover with a lid and simmer for 20 minutes. Remove bay leaves if used and cook for another 20-25 minutes, checking occasionally. Add a splash of water if it looks a bit dry.
10
Done

Meanwhile make the rice in your preferred method.
11
Done

Take the lid off your curry pan, and cook for a further 15 minutes or so until the sauce is lovely and thick.
12
Done

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

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