Main Course
Pumpkin, Potato & Chickpea Curry
Cosy, warming and autumnal
Ingredients
- 2 tbsp oil
- 1 onion
- 3 cloves garlic
- 1 thumb-sized piece of fresh ginger
- 2 tbsp Patak’s Korma paste
- 1 tin chickpeas drained
- 2 sweet long red peppers
- 4 medium potatoes
- 1 small pumpkin
- Optional: 100g spinach
- 2 tbsp olive oil
- 1 vegetable stock pot
- 350 ml water
- 1 carton elmlea dairy alternative cream or 1 tin coconut milk
Garnish
- 4 tbsp crispy onions
- 4 tbsp sharwoods mango chutney
- Handful fresh coriander
- 4 tsp desiccated coconut
- Handful cashew nuts
- Optional : Poppoadoms
- Serve with Pilau rice
Method
Mise en Place / Preparation:
- Peel and dice the potato. Peel and dice the onion and garlic. Peel the
- ginger and dice. Open and drain the chickpeas. Deseed and chop the peppers into chunks.
Curry
- Preheat the oven to 180℃.
- Cut the pumpkin in half lengthways, and scoop out the centre. Feel free
- to keep the seeds, wash and roast them with a little olive oil and salt.
- Roast for about 40 minutes until soft and tender. Allow to cool a little and peel off the skin. Discard the skin and chop the pumpkin flesh into chunks.
- Set aside.
- Warm the oil in a large pan. Add in the onion, then the ginger and garlic. Saute low and slow for about 5 minutes to release all the flavour. Add in the curry paste.
- Add the chickpeas and potatoes to the pan. After a few minutes, add in the red pepper. Using a wooden spoon, keep stirring all the time ( otherwise it may stick )
- Add in the stock and the water.
- Pop a lid on and allow to simmer for 20 minutes or until the potatoes are tender.
- Cook the rice.
- If using spinach add it in when the potatoes are tender and allow it to wilt.
- Drizzle in the cream, turn off the heat and allow all the flavour to meld together while you prepare to serve.
Serving:
- Spoon the warm rice into the bowl, and top with big spoonfuls of curry.
- Garnish with a dollop of mango chutney, crispy onions, desiccated coconut, cashews and fresh coriander. Serve a poppadom on the side and enjoy.
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