Recipe courtesy of ProCook

Pumpkin Curry

Pumpkin Curry

Servings Prep Time

4 10 minutes

Cook Time

70 minutes

Ingredients

1 pumpkin, peeled with seeds removed

20 curry leaves

400g chopped tomatoes

800g coconut milk

800g chickpeas, drained

4cm fresh ginger, peeled

fresh coriander

4 garlic cloves, peeled and finely sliced

Groundnut oil

1 red chilli, de-seeded and sliced

4 shallots, peeled and sliced

1 tsp mustard seeds

1 tsp turmeric

Naan bread

Servings: 4

Instructions

  1. Chop the pumpkin into 3-4cm slices.
  2. Cut the ginger into matchsticks.
  3. Pick the coriander leaves and dissect the stalks.
  4. Warm up groundnut oil on a high temperature.
  5. Add the ginger, garlic, chilli and shallots, before reducing the heat to a medium flame/temperature.
  6. Stir frequently and then add mustard seeds, coriander stalks and curry leaves. Fry until the leaves are crispy.
  7. Supplement with tomatoes, turmeric and coconut oil.
  8. Add pumpkin and chickpeas before reducing to a low heat.
  9. Cover with a lid and leave for 45 minutes.
  10. Check every 10 minutes and stir. Add water if the curry looks dry.
  11. After 45 minutes, remove lid and cook for further 15 minutes until sauce thickens.
  12. Garnish with coriander leaves and serve with rice and naan bread.

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