I love nothing more than a good chicken curry mopped up with hunks of buttered bread. But over the last few years, I’ve found myself intentionally choosing dishes without meat. Animal welfare has always been important to me, but after a trip to New Zealand, I just started to feel uneasy about eating innocent living creatures. Now, I’m what my husband likes to call a “part-time vegetarian” (I Googled it – it’s a real thing). I still eat meat but not as much.
I recently stumbled across this Jamie Oliver recipe for Pumpkin, chickpea and coconut curry which I adapted slightly by swapping coconut milk for light evaporated milk and adding in some chopped fresh tomatoes that we had at home. The end result is a hearty and deliciously tangy curry that’s mildly spicy. If you like your curries hot, then I’d recommend adding more chilli.
This dish is best served piping hot with steamed rice, roti parathas (flaky Indian flatbreads) or even buttered bread. And it makes way more than 4 serves! Dig in and let me know what you think!
- 1/2 butternut pumpkin
- 4 cm piece of ginger
- 4 shallots (or 1 red onion)
- 4 cloves of garlic
- 1 fresh red chilli (use 2 – 3 if you prefer it spicy)
- 1 bunch fresh coriander
- Cooking oil
- 1 teaspoon mustard seeds
- 20 curry leaves
- 1 teaspoon turmeric
- 3 tomatoes
- 1 x 400 g tin of chopped tomatoes
- 1 x 400 g tin of light evaporated milk
- 1 x 400 g tin of chickpeas
- Chop the pumpkin into 3cm chunks and set aside. Cut the ginger into matchsticks. Finely dice the shallots and garlic. Split the chilli in half length-ways and then slice finely. Pick the coriander leaves (set aside), and finely chop the stalks.
- Pour a good lug of oil into a large saucepan and place on a high heat. Add the ginger, shallots, garlic and red chilli and stir. Reduce to a medium heat. Cook until golden, stirring occasionally.
- Add mustard seeds, curry leaves and coriander stalks. Fry until the curry leaves become crispy.
- Add the turmeric, tinned tomatoes and evaporated milk. After a few minutes, add chopped fresh tomatoes. Bring to the boil.
- Add the pumpkin and chickpeas. Reduce to a low heat and cover with a lid. Simmer for 45 minutes. Add a little water if it’s looking dry or starts to stick to the saucepan.
- After 45 minutes, remove the lid and cook uncovered for another 15 minutes or until the sauce becomes thick. Remove from heat.
- Scatter with coriander leaves and serve immediately.
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