Pumpkin curry with chickpeas

Pumpkin curry with chickpeas. Finely chopped, Fresh pumpkin, Canned chickpeas.

Barney Desmazery

20 + 35 min · 4

Ingredients

• 140 g Finely chopped
• 1000 g Fresh pumpkin
• 400 g Canned chickpeas
• 100 g To serve
• 10 g Olive oil
• 8 g Curry powder; this version does not use Thai curry paste
• 250 g Prepared vegetable stock
• 3 g Ground mustard seeds
• 400 g Coconut milk for cooking
• 120 g 2 limes
• 1.2 g Cardamom
• 6 g Minced
• 10 g Finely grated
• 10 g Fresh leaves, washed and chopped

Preparation

1. Heat the oil and soften the onion for 6–8 minutes. Add the garlic, fresh ginger, curry powder, ground mustard and cardamom and stir for 1 minute. This is a curry-powder variation; it does not use Thai curry paste or lemongrass.
2. Add the pumpkin cubes and stir to coat with the spices. Pour in the prepared vegetable stock and coconut milk.
3. Bring to a gentle simmer and add the chickpeas. Cook for about 20–25 minutes, stirring occasionally, until the pumpkin cubes are tender. Remove the whole cardamom pods before serving.
4. The curry can now be cooled and frozen for up to 1 month.
5. Stir in the juice of one lime. Cut the other lime into wedges. Finish the curry with the 10 g fresh mint and serve with the lime wedges and warm naan bread.