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.
The end result was lovely! I am getting quite fond of coconut milk.
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. 🙂
So, here is the recipe below:
Pumpkin, Chickpeas and Coconut curry
1 cup = 250 ml
- 1 large pumpkin, peeled, seeds removed
- 4 cm fresh ginger, peeled
- fresh coriander leaves – 1 bunch
- 4 garlic cloves, peeled and finely sliced
- 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, chopped
- 3-4 cups coconut milk (you may thin it with water)
- 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)
- Chop the pumpkin into cubes and mince the ginger. Pick the coriander leaves and finely chop the stalks.
- Pour a generous amount of groundnut oil into a large saucepan and place on a high heat.
- Add the mustard seeds to the hot oil and let it splutter.
- Add the curry leaves and fry until the leaves go crispy.
- 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.
- 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.
- Add the tomatoes and cook it over low heat till it softens. Add the turmeric and cook further till it becomes mushy.
- Add the pumpkin and cook covered for sometime till it softens a little.
- Now add the coconut milk and bring it to a boil. 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.
- 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.
- Garnish with chopped coriander leaves and serve with piping hot boiled rice.
Enjoy this curry! Hope you will love it!