This super simple, comforting curry brings together tender roasted pumpkin and chickpeas in an aromatic, creamy curry sauce served on a bed of fluffy basmati rice.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Chop ½ small pumpkin into small cubes (store in an airtight container in the fridge).
Prepare the spice mix (store in an airtight container in the pantry).
Ingredients:
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 2 Tbsp curry powder
- 1 tsp garam masala
Method:
- Add all of the spices to a glass jar.
Tips
- Cooking the spices for a few minutes before adding the remaining ingredients helps to deepen its flavour.
- Roasting the pumpkin first gives a really nice depth of flavour to the dish but if you’re short on time you can add the pumpkin to the curry when you add the chickpeas and let it cook in the curry sauce until tender.
Shortcuts
Vegetables
- Swap out the pumpkin for roasted cauliflower.
- Top with some pickled onions.
Protein
- For extra protein you can add some chicken to the curry. Brown off some sliced chicken breast when you cook the onions and then follow the rest of the recipe.
Other
- You can serve the curry with some naan bread or roti bread if you’d like.
- Garnish with a spoonful of greek yoghurt.
- Serve with a dollop of mango chutney.
Ingredients
- ½ a small pumpkin (cut into small cubes)
- Olive oil
- Salt and pepper
- 25g butter
- 1 brown onion (finely diced)
- Thumb size piece of ginger (finely chopped)
- 2 garlic cloves (crushed)
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 2 Tbsp curry powder
- 1 tsp garam masala
- 400g chickpeas, drained (1 tin)
- 400ml coconut cream (1 tin)
- 400g chopped tomatoes (1 tin)
- 75g baby spinach, ½ a bag
- 1 ½ cups basmati rice
- ½ cup coriander (roughly chopped)
- ⅓ cup roasted cashews (roughly chopped)
Method
- Preheat the oven to 200 degrees fan bake.
- Add the pumpkin to a baking tray, season with salt and pepper and drizzle generously with olive oil; pop in the oven to roast for 30-35 minutes until golden brown.
- Add the butter to a large pot or sauté dish over low-medium heat. Add the onion and cook for 5-7 minutes until softened.
- Add the garlic and ginger; cook for a couple more minutes.
- Add the cumin seeds, coriander seeds, curry powder, garam masala, salt and pepper; cook for a few minutes until fragrant.
- Add the chickpeas, tinned tomatoes and coconut cream; pop the lid on and let simmer over a gentle heat for 10-15 minutes.
- While the curry is simmering, cook the rice as per the packet instructions.
- Once the pumpkin has roasted, add it to the curry sauce along with the baby spinach; cook for a few more minutes with the lid off so the sauce reduces slightly.
- Serve the butter chickpeas on the rice and garnish with fresh coriander and roasted cashews.
Variations
Vegetables
- Swap out the pumpkin for roasted cauliflower.
- Top with some pickled onions.
Protein
- For extra protein you can add some chicken to the curry. Brown off some sliced chicken breast when you cook the onions and then follow the rest of the recipe.
Other
- You can serve the curry with some naan bread or roti bread if you’d like.
- Garnish with a spoonful of greek yoghurt.
- Serve with a dollop of mango chutney.
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