Main courses

Pumpkin and chickpea curry

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  • 1 pumpkin, about 1200 g when trimmed and deseeded (but not peeled) – cut in cubes
  • 600 g cooked chickpeas with the cooking liquid preserved
  • 4 cm piece of ginger (about 30 g) chopped
  • 5 red onions (about 350 g after trimming) chopped
  • 5 cloves of garlic (about 30 g after trimming) chopped
  • 1 fresh red chili or to taste, in whichever form you have chili available
  • Ghee
  • 1 tblsp mustard seeds
  • 2 tblsp coriander seeds, roasted and ground
  • 1 tblsp cumin seeds, roasted and ground
  • 1 heaped tsp turmeric
  • Salt and pepper
  • 1 bunch fresh coriander
  • A small handful of dried curry leaves
  • 1 tin coconut cream

Heat the ghee and cook the onions at low heat for about 20 minutes. Add garlic and ginger after about 5 minutes. Stir occasionally – the onions should start to turn golden but not brown.

Add the mustard seeds, stir, cook for another minute.

Add the ground coriander and cumin, stir, cook for another minute.

Add the turmeric and the curry leaves.

Add the pumpkin, stir well.

Add the coconut cream and some of the chickpea cooking liquid, salt and pepper. Mix well.

Add the chickpeas, bring to a simmer, and cook till the pumpkin is cooked.