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 😉
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!)
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!
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 🙂
- 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
- 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!
- )
1 comment
[…] you have read my other pumpkin post (here if not!), you will know that it irks me about how much pumpkin goes to waste at this time of year. For […]