Pumpkin, chickpea & coconut curry

“This is the perfect warming dish to enjoy with your mates after you’ve been out for Bonfire Night. If you can, make it some time ahead – this will give all the wonderful flavours a chance to develop. Pumpkin and chickpeas are great friends and really hearty, so this dish will satisfy meat-eaters, too. ”

Serves 4

Cooks In1 hour 10 minutes

DifficultySuper easy

Vegetables Bonfire night recipes Curry Fruit Mains One-pan recipes

Nutrition per serving

Calories 392 20%
Fat 21.8g 31%
Saturates 12.4g 62%
Sugars 13.4g 15%
Salt 0.2g 3%
Protein 14g 28%
Carbs 35.8g 14%
Fibre 10.2g -

Of an adult's reference intake

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Ingredients

1 pumpkin , or squash (roughly 900g)
4 cm piece of ginger
4 shallots
4 cloves of garlic
1 fresh red chilli
1 bunch fresh coriander
groundnut oil
1 teaspoon mustard seeds
20 curry leaves
1 teaspoon turmeric
1 x 400 g tin of chopped tomatoes
2 x 400 g tins of light coconut milk
2 x 400 g tins of chickpeas

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Method

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 groundnut 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, naan bread and chutneys and dips on the side.