Pumpkin and chickpea Curry

chickpea curry

I found this lovely recipe in a magazine at the hairdressers!! Coconut cream although rich, is full of the right kind of fats! reduce or delete / replace if you’re  worried.

Serves 4

  • 1/2 large pumpkin, de-seeded and cut into 1cm cubes 
  • 4 tbsp flour
  • 4 tbsp olive oil
  •  1 tsp cumin seeds
  • 1tbsp curry powder
  • 1/2 green capsicum
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 1 x 4cm knob ginger, grated
  • 1 x 400g can coconut cream
  • salt
  • water
  • 1 x 400g chickpeas
  • coriander to serve
  1. toss the cubed pumpkin with the flour in a clean bag
  2. put the floured pumpkin into a heavy skillet with half the oil and bake in a preheated 200c oven for about 20 minutes, shaking every so often.
  3. Heat the remaining oil in a pan and add the cumin seeds curry powder, capsicum, onion, garlic and ginger. Fry this for about 2 minutes until soft but not yet browned.
  4. Add the coconut cream, 1/4 tsp salt, half a can water and the chickpeas and simmer gently. When its ready, tip the roasted pumpkin cubes into the sauce and cook for a further minute or so.
  5. Add some chopped coriander before serving with rice.


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