| Pumpkin and chickpea curry | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 1 hour 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
Another vegetarian offering for our Gent night
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Grind the following to a powder in a coffee grinder:
- Very small piece of cinnamon (or ¼ teaspoons cinnamon powder)
- ½ teaspoon white cumin
- 1 teaspoon coriander
- ½ teaspoon turmeric
- 1 teaspoon vegetable oil
- 1 medium onion, peeled and chopped
- 3 Cloves of garlic, peeled and crushed
- 2.5 cm root ginger, peeled and grated
- 2 tomatoes, chopped
- 2 hot red chillies, chopped
- 450g (1lb) pumpkin or butternut squash flesh, peeled and cubed
- 1 tablespoon curry paste
- 300 ml vegetable stock
- 1 banana, sliced
- 1 400g can of chickpeas, rinsed and drained
- Bunch of fresh coriander, chopped, to garnish
- Sugar to taste, (optional)
- Handful of sultanas, (optional)
Method
- Heat the oil in a large saucepan and gently fry the garlic, ginger and onions for 5 minutes
- Add the chopped tomatoes and chillies and spices and fry for a few more minutes
- Add the curry paste, pumpkin, chick peas. Stir-fry for a few minutes and mix well.
- Add the stock, bring to the boil, reduce the heat and simmer until the pumpkin is soft (about 20 to 40 minutes) see here
- Add the sliced banana and optionally sugar to taste and the sultanas. Simmer for 5 minutes more
Serving suggestions
Garnish with fresh coriander and serve with plain rice and naan bread
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