The other day I felt I would love to eat something Indian flavored meal that has a nice aroma, also it is delicous and easy to make. I only cooked curry once before so I needed a recipe to follow because I wasn’t confident with the usage of Indian spices.I found a great recipe on BBC Good Food that stands alone as a vegan main course or as a complex side dish for an Indian feast. You can substitute the pumpkin with eggplant or zucchini anything you would like. I served the curry with simple boiled rice but I would love to make Prerna’s naan breads next time.
Vegan Pumpkin Chickpeas Curry
Ingredients (serves 2-3)
– 1 kg pumpkin, peeled, cut into small cubes
– 400 g (1 can) chickpeas, drained and rinsed
– 400 ml coconut milk
– 250 ml vegetable stock
– 3 tablespoons yellow curry paste
– 2 onions, finely chopped
– 1 tablespoon black mustard seed
– 1 teaspoon ground cardamom
– 1 tablespoon sunflower oil
– juice of 1 lime
– mint
– naan bread or boiled rice to serve
Method
Heat the oil in a pan, then gently fry the curry paste with the onions, cardamom and mustard seed for 2-3 minutes until fragrant. Add the cubed pumpkin and coat in the paste. Pour in the vegetable stock and coconut milk. Bring everything to a boil, add the chickpeas, then cook for on lower heat about 10 minutes until the squash is tender. Stir in the juice of the lime. Turn off the heat, sprinkle the curry with mint leaves.
Serve with naan breads of boiled rice.
