Pumpkin Chickpea CurryServes:
This simple dish is packed with flavour, its inexpensive to make and really filling. Style it up with a sprinkle of fresh chopped coriander and some cashew nuts or eat it as is, with rice, or rolled in flat bread.
- 1 tbsp oil
- 1 onion, chopped
- 4 cloves garlic, crushed
- 1 tsp grated ginger
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1 tsp garam masala - more if you like
- 1/4 tsp chilli powder - more according to your taste
- 1 400g can of coconut milk (lite if preferred)
- 750g pumpkin peeled and chopped into 1- 1 ½ cm pieces
- 1-2 medium potatoes scrubbed and chopped into 1-1 ½ cm pieces
- 1 400g can chickpeas, drained
- ¼ cup cashew nuts, toasted - optional
- cooked rice to serve
In a large saucepan heat the oil and gently cook onion, garlic and ginger until soft. Stir in spices, cook for 1 minute then add coconut milk and chopped pumpkin.
Simmer, covered until pumpkin is tender, stirring once or twice, then remove the lid, add the chickpeas and simmer until the sauce is reduced.
Add chopped cashew nuts for some "scrunch" if you like. Serve with rice
Traditional curry accompaniments include chutney, coconut, sliced banana and Pappadums. Or try a homemade naan, roti or tortilla.
You can substitute pumpkin for kumara or butternut or use a combination. You can also add a couple of chunks of frozen spinach or a handful of fresh chopped spinach or silverbeet or stir in frozen green beans to add extra veg.