I wanted something quick and easy to cook, that was full of flavour and easy to take to work for lunch. Something that was going to keep me full, but was also nutritious and delicious and preferably vegetarian. I’m not a vegetarian, but try to only eat meat once a day, and try to have a few meat-free days a week. So most days I have a meatless lunch and have meat at dinner. I decided to attempt a chickpea and pumpkin curry.
I’ve made curries before, but they’ve never turned out very well. I’m not even sure what went wrong. Perhaps it’s that I’m not really that crash hot on curries to start with and that they didn’t taste the way I had envisioned. Majorly disappointing! Anyhow, I decided to give one a go…again. I didn’t follow a recipe, just kind of knew what I wanted it to taste like and just went with my taste buds. Lucky for me, this time it worked out and was super delicious! It was creamy and thick and full of flavour. It’s better on the second and third day, the flavours seem to intensify and get better with age.
It’s a quick and easy recipe to make and is a great way to use up leftover roasted veggies. You can substitute lentils for the chickpeas if you prefer. You can also use either regular potatoes or sweet potato, either works and is yum! Even though it’s a vegetarian recipe I think meat lovers would find this a satisfying and hearty lunch or dinner meal. If you’re a vegan use a vegan stock and leave out the yoghurt.
1/4 Jap or kent pumpkin
3 medium potatoes/1 medium sweet potato
1 x 400g tin chickpeas, rinsed and drained
1 x 400g tin coconut milk
1 large brown onion, finely diced
4 cloves garlic, finely chopped
1 thumb size piece of ginger, finely chopped
2 heaped tsp curry powder
1 tsp cumin powder
1 tsp ground coriander seeds
1 tsp smoked paprika
1 tsp turmeric
1 cup chicken/vegetable stock
2 tbsp olive oil
2 tbsp tomato paste
Salt and pepper
Coriander and Greek yoghurt to serve
1. Preheat oven to 180 degrees celcius. Cut pumpkin and potato into 1 cm diced pieces and toss in 1 tbsp of olive oil and salt and pepper. Bake in oven for 30 mins or until golden and tender.
2. Heat a large saucepan and add 1 tbsp olive oil. Add onions and cook on low for 5 minutes until soft. Add garlic, ginger, spices and curry powder and cook for a minute until fragrant. Add tomato paste and cook for another minute.
3. Add chickpeas and stir to combine. Stir in the coconut milk, stock and roasted vegetables and simmer on a low heat for 10-15 minutes. Add salt and pepper to taste.
4. Serve over rice, quinoa, couscous or steamed greens, or by itself with a big scoop of yoghurt and a heap of chopped fresh coriander. This is also delicious with flat bread or pappadums.