Coconut & Pumpkin Curry with Chickpeas
Winter warmer Pumpkin Curry
A hearty pumpkin curry with warming spices and fresh herbs. Made with coconut milk and tangy tomatoes to make a rich and creamy sauce. The chickpeas add a nice bite then serve with poppadoms for a crunch. I like to add a spoonful of my favourite pickle and chutney.
Enough to feed a crowd
This curry is perfect for some batch cooking. It makes four servings but if you’re having rice and poppadoms on the side you’ll have plenty leftover. It’ll keep in the fridge for three days or so. However it’s fine to freeze, so you can save it for another time. It’s also delicious the next day for lunch with lots of fresh herbs and a little lime pickle.
Which pumpkins are best to use
To make this curry I used the little munchkin pumpkins. They come in a variety of shapes and colours. I did find the green ones had tougher skin to peel but they still tasted good.
How to make the pumpkin curry
Firstly fry your onions and chilli before adding your spices, your kitchen will be smelling lovely and aromatic. Then add your tomatoes, coconut milk and turmeric – let this simmer until the pumpkin is tender. Then add your coriander stalks, no waste in this recipe! After 10 minutes or so serve your curry with fresh herbs. I added a few poppadoms and chutneys too.
You can find more tasty food ideas on my blog Cook Shoot and Share. Or why not take a look at my Sweet Potato Soup with Chilli & Lime for another Winter warmer. You can also take check out my Instagram too where you can keep up to date with recipes I make.
Coconut & Pumpkin Curry with Chickpeas
Ingredients
- 800g Pumpkin Peeled and chopped into 3cm pieces
- 1 tsp Coconut oil
- 2 Red chillies Finely chopped
- 1 Green chilli Finely chopped
- 1 medium white onion (approx. 200g) Finely diced
- 2 tsp Black mustard seeds
- 1 tbsp Ginger & garlic paste
- 20 Curry leaves
- 1 small bunch of coriander Tear the leaves off and chop the stalks finely
- 1 Tin of 400g tomatoes
- 1 tsp Turmeric
- 2 Tins of 400g chickpeas
- 2 Tins of 400ml coconut milk
Instructions
- Heat the oil in a large saucepan and fry the onions, chopped green chilli, and half the chopped red chilli until soft. Add the mustard seeds and curry leaves, let them cook until fragrant before adding the ginger & garlic paste. Cook for a minute or two.
- Add the tomatoes, turmeric, coconut milk and chickpeas, let this get to a boil before adding your pumpkin and chickpeas. Simmer for 20 minutes or until the pumpkin is tender.
- Add your chopped coriander stalks and two tablespoons of chopped leaves. Stir through the curry and simmer gently with the lid off for the 10 minutes so the sauce thickens up slightly.
- Serve with a scattering of what you have left of your coriander, chopped red chilli, poppadoms and dips such as pickles & chutneys.