Chickpea & Pumpkin Curry

Food Main Courses Vegetarian
Prep: 15 minutes
Cook: 1 hour 6 minutes
4 Servings
1 Cooks&Co red chilli
2 tbsp Cooks&Co Extra Mild Rapeseed Oil
400g Cooks&Co Chickpeas
1 large pumpkin, cut into 4cm chunks, remove seeds & peel off outer skin
2 x 400g coconut milk
400g chopped tomatoes
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric
12 dried curry leaves
4 cloves garlic, peeled & chopped
1 medium sized onion, finely chopped
1 tbsp fresh ginger, chopped
Handful fresh coriander, separate stalks and leaves & chop
  1. Pour the oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and onion, then reduce to a medium heat
  2. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks only and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk
  3. 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
  4. Remove the lid and cook for a further 15 minutes or so until the sauce is thick. Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side