Pumpkin, Coconut and Chickpea Curry
Jean has been sampling a variety of delicious vegan dishes at home with her family. It was a real hit, let us know what you think.
- 450g pumpkin or squash
- 2 cloves of garlic
- 2 cm piece of ginger
- 2 shallots
- 1 red fresh chilli
- 1 tablespoon oil
- 10 curry leaves
- 1 mustard seeds
- 400g coconut milk
- 200g tinned tomatoes
- 400g chickpeas
- Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
- Pour a good lug 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. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. 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.
- When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
- Scatter with coriander leaves and serve with rice.