Pumpkin & Chickpea Curry
Serves: 4 | Gluten Free | Vegetarian | Mains
INGREDIENTS
1 pumpkin (roughly 900g)
4 cm piece of ginger
4 shallots or 1 brown onion
4 cloves of garlic
1 fresh red chilli
1 bunch fresh coriander
1 tbsp grass fed ghee
1 tsp mustard seeds
20 curry leaves
1 tsp turmeric
1 x 400 g tin of chopped tomatoes
2 x 400 g tins of coconut milk
2 x 400 g tins of chickpeas
METHOD
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Chop the pumpkin into 3cm cubes and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
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Heat the ghee (or olive oil) in a large casserole dish.
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Sauté shallots or onion, garlic, ginger & chilli until golden, stirring occasionally.
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Add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy.
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Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas.
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Reduce to a low heat, cover with a lid and simmer for 45 mins. Check occasionally and add a splash of water if needed.
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Take the lid off and cook for a further 15 mins or so until the sauce is lovely and thick.
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Serve with rice and top with coriander leaves.
The perfect winter warmer
This warming curry not only has onion, garlic, ginger and turmeric - nature’s antivirals, but also pumpkin which is high in beta carotene which converts to vitamin A in the body and is used to heal and maintain the integrity of mucous membranes, one of the first barriers in the body’s immune defence.