Friday, 10 February 2012

Chickpea and Pumpkin Curry

Delicious coconut curry with a light spice. The sweet pumpkin makes this a real treat. If you leave it to stand for half an hour or so and then reheat, the curry becomes thicker and even more creamy. Give it a whirl.

Chickpea and pumpkin curry

Chickpea and Pumpkin Curry


1 tbs oil
1 onion finely sliced
Curry paste
1 kg pumpkin cut into small chunks
3 cups of water (750ml)
420g chickpeas drained
1 chunky cut carrot
140ml coconut milk (powdered coconut milk is really useful and is what I used)
20 bay leaves

To make the curry paste mix the following in a separate bowl;
1 tbs oil
1tsp curry powder
4 cm fresh ginger finely chopped
2 tbs coriander powder
4 cloves garlic thinly sliced
1 chili finely sliced
1 tsp tumeric


1. Heat the oil and cook the onions until browned.
2. Add the curry paste and lightly fry for a minute or two.
3. Add the pumpkin and carrot chunks and coat in the paste.
4. Cover with the water and bring to the boil. Reduce the heat and simmer for 10 minutes.
5. Stir in the chickpeas and coconut milk.
6. Cook for a further 10 minutes on a low heat or until the pumpkin in soft.
7. Make sure to pull the bay leaves out if you can to avoid chewing on a leaf.

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