Coconut & Pumpkin Curry with Chickpeas
This pumpkin curry is made with coconut milk, giving it a lighter flavour, and the chickpeas add a nice bite to the dish. Serve with a scattering of fresh coriander alongside poppadoms and a chutney or two.
Servings: 4 People
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.