Pumpkin and Chickpea Curry

Pumpkin and Chickpea Curry

Its Spring,  sunny bright and warm as anything .W e have been digging up the garden to get in some  summer bulbs . It seemed only fitting then that last nights dinner was made with homegrown pumpkin really the only thing that grew last year. The size of a football,  this pumpkin has been waiting for a few months , taking up space in the kitchen so despite Nicks  aversion to food without meat I decided to make it the centrepiece of Saturday dinner .

Since the pumpkin had been waiting around for so long I thought it might need plenty of spice , over time they become a little waxy so I opted for a spicy curry

Pumpkin and Chickpea Curry

500g of pumpkin skinned and cubed
300g of chick peas soaked overnight
400g of tinned plum tomaotes
1 large onion
2 cloves of garlic
1 tbsp of coriander seeds
1 tbsp of cumin seeds
1 tbsp of fresh ginger
1 tbsp of dried red chill
1 tbsp tumeric
1 tbsp of paprika
1 tbsp of creamed coconut
1 tbsp of sunflower oil
Bunch of coriander stems includes

  1. Fry off the spices add the onion & garlic
  2. Add the pumpkin and fry
  3. Add the tomatoes and chickpea
  4. Simmer for 40 minutes until the pumpkin and chickpeas are soft . They can take a lot of cooking
  5. Add the ginger and coconut and coriander stem finely
  6. Simmer for a further 10 minutes
  7. Serve garnished with coriander leaves
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This entry was posted in Casseroles, Curries and Chillis, March, Spring. Bookmark the permalink.

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