Pumpkin, chickpea and coconut curry

Prep time: 10 min
Cook time: 70 min
Ready time: 1 hour, 20 min

Ingredients

• 1 large pumpkin, peeled, or a squash (approx. 900 g), seeds removed
• 4 cm fresh ginger, peeled
• a bunch of fresh coriander
• 4 garlic cloves, peeled and finely sliced
• groundnut oil (or sunflower oil)
• 1 fresh red chilli, deseeded and finely sliced
• 4 shallots, peeled and finely sliced (or 2 medium onions)
• 1 teaspoon mustard seeds
• 20 curry leaves
• 1 teaspoon turmeric
• 1 tin (400 g) chopped tomatoes
• 2 tins (800 g) coconut milk
• 2 tins (800 g) chickpeas, drained

 
Method

• Chop the pumpkin or squash into 3 cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks
• Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat
• Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk
• Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry
• When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick. Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side

 
Source: Jamie Oliver Meat Free Mondays  http://www.meatfreemondays.com/recipe/ja...