Pumpkin, chickpea and coconut curry

by Georgie Adamson

1 kg (approx.) pumpkin peeled and cubed
1 brown onion, diced
3 cloves garlic, sliced or chopped fine
1 fresh chilli, your choice, finely chopped
1 tablespoon of finely sliced ginger
1 teaspoon each: mustard seeds, turmeric
1 bunch coriander (replace with chopped parsley and celery if you like)
20 curry leaves … or a tablespoon good curry mix with those ingredients
1 tin chopped tomatoes
2 tins coconut milk
2 tins chickpeas.
¼ cup of a good nut oil in saucepan over high heat.

Add onion, garlic, chillies, ginger and cook.
Reduce to medium and cook till softened. Add spices or curry mix. Add tomatoes and coconut milk.
Bring to boil, add pumpkin and chickpeas. Reduce to low, cover and simmer for 45 mins. Add more water if too dry.
Take lid off and cook for a further 10 mins till sauce thickens.
Serve with rice, naan bread, chutneys and dips.

If you still have a mountain of pumpkin, cook some off, mash and freeze. It makes a great ‘filler’ for so many dishes and is terrific in your dog’s food.