Pumpkin, Chickpeas and Coconut Curry


I had some coconut milk left over and I had some chopped pumpkin and soaked chickpeas so I wondered whether cooking them together would be acceptable.

Fortunately, I came across this recipe which stated that the recipe is by Jamie Oliver. I decided to add some Indian spices to it so that it is not too bland for the Indian palate.

The end result was lovely! I am getting quite fond of coconut milk.DSC_0056

I decreased the amount of coconut milk as I was quite wary that the taste would be too strong but regretted it as I realised too late that the chickpeas soak up a lot of the milk. Next time I have noted to add all that is written in the recipe. 🙂


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So, here is the recipe below:

Pumpkin, Chickpeas and Coconut curry

1 cup = 250 ml

INGREDIENTS:
  • 1 large pumpkin, peeled, seeds removedDSC_0127
  • 4 cm fresh ginger, peeled
  • fresh coriander leaves – 1 bunch
  • 4 garlic cloves, peeled and finely slicedDSC_01851
  • groundnut oil
  • 1 fresh green chilli, finely sliced
  • 1 large onion, peeled and finely sliced
  • 1 tsp mustard seeds
  • 20 curry leaves
  • 1 tsp turmeric
  • 3 tomatoes, choppedDSC_0126
  • 3-4 cups coconut milk (you may thin it with water)DSC_0056
  • 3-4 cups chickpeas, soaked overnight and boiled (If you are short of time, try to soak them in hot water for about an hour, it works)DSC_0123
Method:
  1. Chop the pumpkin into cubes and mince the ginger. Pick the coriander leaves and finely chop the stalks.
  2. Pour a generous amount of groundnut oil into a large saucepan and place on a high heat.DSC_0131
  3. Add the mustard seeds to the hot oil and let it splutter.
  4. Add the curry leaves and fry until the leaves go crispy.
  5. Next, add the sliced onion and reduce the heat to medium. Cook it till soft and translucent. Add the ginger, garlic and chilli to the pan.
  6. Cook until the raw scent of garlic leaves and it becomes slightly golden. Stir occasionally, then add the coriander stalks and fry for a few minutes.
  7. Add the tomatoes and cook it over low heat till it softens. Add the turmeric and cook further till it becomes mushy.DSC_0148
  8. Add the pumpkin and cook covered for sometime till it softens a little.DSC_0158
  9. Now add the coconut milk and bring it to a boil.DSC_0156DSC_0157 Add the chickpeas and reduce to a low heat, cover with a lid and simmer for about 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.DSC_0167
  10. Open the lid once the time is over, and cook uncovered for a further 15 minutes or until the sauce is of the desired consistency.
  11.  Garnish with chopped coriander leaves and serve with piping hot boiled rice.DSC_0174

Enjoy this curry! Hope you will love it!

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