Pumpkin, Chickpea and Coconut Curry

It is that time of year again when I feel absolutely heartbroken about the amount of delicious pumpkin that gets chucked away while people are carving their Hallowe’en pumpkin lanterns.  So this year, in an attempt to tackle it, I am going to share with you some amazing pumpkin recipes starting with my Pumpkin, Chickpea and Coconut Curry.

It is a double whammy this one as it uses the pumpkin up as well as creating the most deliciously creamy curry for the cold and rainy days around the 31st of October.

Unfortunately, I made this some time ago and can only find my reference pictures, so you’ll have to deal with these until I can get myself some more pumpkin to recreate it – possibly next week – when I will update the shots.  I hope you don’t mind 😉

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I promise you, this is much better than chucking away your pumpkin flesh!

Ingredients:

900 g pumpkin, chopped into 2 cm pieces

1 inch of fresh ginger, sliced into thin sticks

4 garlic clove, pressed

1 large onion, chopped

1 fresh red chilli, finely sliced

15 curry leaves (dried are fine)

1 tsp mustard seeds

1 tsp turmeric

3 tbsp olive oil

400 g tin of chopped tomatoes

400 g tin of chickpeas

400 g tin of coconut milk

a bunch of fresh coriander, stems chopped

Method:

Get your rice on for soaking (see here for how to make the perfect rice)

In a large pan or stock pot over a high heat, add the olive oil

Add the onions, ginger, garlic and red chilli and cook, stirring regularly, until they are softened and beginning to turn golden

Now add the mustard seeds, curry leaves and chopped coriander stems to the pan and cook until the leaves go crispy

Add the turmeric, tinned tomatoes, and coconut milk to the pan and stir to combine with the vegetables

Bring the mixture to the boil, then add the chickpeas and pumpkin, stir to combine

Reduce the heat to a simmer and cook with the lid on for 45 minutes

In the meantime, get your rice cooking

When the 45 minutes is up, take off the lid stir well

Leaving the lid off cook for a further 15 minutes until the sauce is nice and thick

Serve with freshly cooked rice, coriander leaves and some poppadums (see here for how to cook them in the microwave!)

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Although it might seem like a long time to cook something, remember that a lot of that is when it is cooking away on the hob.  That time is great for you to get some R&R in and also for the flavours of the spices to develop.

My Pumpkin, Chickpea and Coconut Curry is vegan too, so perfect for the whole family and for friends too.  Perhaps you could make it for a get together or for a cheap supper with friends.  Anything is better than chucking away the most delicious and versatile of vegetables!

Here’s to pumpkin love!

Sarah sig

Are you carving pumpkins this year?  What do you reckon to running up a curry from the insides?  Do you have a favourite pumpkin recipe?

Let me know in the comments below 🙂

 

Pumpkin, Chickpea and Coconut Curry
Recipe Type: Dinner
Cuisine: Curry
Author: Sarah Irving | Susty meals
Prep time:
Cook time:
Total time:
Serves: 4
Don’t let the insides of your carved pumpkin go to waste, make up this tasty and warming pumpkin, chickpea and coconut curry instead!
Ingredients
  • 900 g pumpkin, chopped into 2 cm pieces
  • 1 inch of fresh ginger, sliced into thin sticks
  • 4 garlic clove, pressed
  • 1 large onion, chopped
  • 1 fresh red chilli, finely sliced
  • 15 curry leaves (dried are fine)
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • 3 tbsp olive oil
  • 400 g tin of chopped tomatoes
  • 400 g tin of chickpeas
  • 400 g tin of coconut milk
  • a bunch of fresh coriander, stems chopped
Instructions
  1. Get your rice on for soaking (
  2. see here for how to make the perfect rice
  3. )
  4. In a large pan or stock pot over a high heat, add the olive oil
  5. Add the onions, ginger, garlic and red chilli and cook, stirring regularly, until they are softened and beginning to turn golden
  6. Now add the mustard seeds, curry leaves and chopped coriander stems to the pan and cook until the leaves go crispy
  7. Add the turmeric, tinned tomatoes, and coconut milk to the pan and stir to combine with the vegetables
  8. Bring the mixture to the boil, then add the chickpeas and pumpkin, stir to combine
  9. Reduce the heat to a simmer and cook with the lid on for 45 minutes
  10. In the meantime, get your rice cooking
  11. When the 45 minutes is up, take off the lid stir well
  12. Leaving the lid off cook for a further 15 minutes until the sauce is nice and thick
  13. Serve with freshly cooked rice, coriander leaves and some poppadums (
  14. see here for how to cook them in the microwave!
  15. )

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