Description
A flavorful and hearty pumpkin curry featuring warm spices, tender pumpkin chunks, and chickpeas simmered in a spiced tomato base. This comforting vegetarian dish is perfect served with rice and a dollop of creamy Greek yogurt for added richness.
Ingredients
Scale
Spices and Aromatics
- 2 tbsp groundnut oil or other flavourless oil
- 3 cardamom pods
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- Small piece of ginger, finely grated
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp mild chilli powder
- 2 tbsp tomato purée
Main Ingredients
- 500g pumpkin or squash, cut into chunks
- 500ml vegetable stock
- 400g can of chickpeas, drained
To Serve
- 2 tbsp Greek yogurt
- Coriander leaves
- Cooked rice
Instructions
- Heat the oil and toast cardamom pods: Warm 2 tablespoons of groundnut oil in a wide, deep frying pan. Add the 3 cardamom pods and cook for a couple of minutes to release their aroma.
- Sauté onions: Add the finely chopped onions to the pan and cook gently for about 20 minutes until they become golden brown and softened, stirring occasionally to prevent burning.
- Add garlic, ginger, and spices: Stir in the crushed garlic cloves and grated ginger and cook for 2 minutes until fragrant. Then add ground coriander, cumin, turmeric, and mild chilli powder, stirring to evenly coat the onions and release the spices’ flavors.
- Incorporate tomato purée and pumpkin: Mix in the tomato purée and cook for another couple of minutes. Add the pumpkin chunks and stir well to coat them thoroughly with the spiced mixture.
- Add stock and simmer: Pour in the vegetable stock (500ml) and bring the mixture to a gentle simmer.
- Cook pumpkin and chickpeas: After simmering for 5 minutes, add the drained chickpeas, cover the pan with a lid, and allow to simmer gently for 15 to 20 minutes, or until the pumpkin becomes tender when pierced with a fork.
- Finish with yogurt and garnish: Remove the pan from heat and stir in the Greek yogurt a little at a time to layer in creaminess without curdling. Scatter fresh coriander leaves on top.
- Serve: Serve the pumpkin curry hot, accompanied by cooked rice to soak up the flavorful sauce.
Notes
- This recipe uses mild spices, but you can adjust the chilli powder to your taste for more heat.
- Greek yogurt adds creaminess and a slight tang; substitute with coconut yogurt for a vegan option.
- Ensure to cook the onions low and slow for optimal sweetness and depth of flavor.
- Use fresh pumpkin or butternut squash; frozen or canned pumpkin may alter the texture slightly.
- Vegetable stock is preferred, but water can be used in a pinch.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 5 mg
