If you are looking for something different to make this weekend this Pumpkin and Chickpea Korma is just the thing for you. It is a perfect dish for a gathering as it is best made the day before and gives you time to spend with your guests instead of being in the kitchen. Pumpkin and chickpeas work so well together and with the addition of coconut milk and ginger, it makes for a sweet, spicy meal that even meat-eaters will love.
I like nothing more than to be asked to cook for people and when I was asked to make this recipe for a gluten free, vegan, bookclub I jumped at it. I was given the recipe (Jamie Oliver’s ) to make, but of course had to change it, as I do all the time, to suit my tastes. Although it was great as it was, I prefer something with a lot more flavour and a little bit of a hot kick to add to the experience, so hence my version of this Pumpkin and Chickpea Korma, with delicious cumin, cinnamon and coriander to spice it up.
These are served in wonderful Japanese hand crafted ceramic bowls available at Setamono Tableware and online here in South Africa. I am totally in love with ALL of the limited edition plates and bowls that I have bought from them. Have a look at their website it is so worth the time.
Korma is a mild curry which is more spicy than hot and is usually made with yogurt, cream, or in this case coconut milk. Lovely match sticks of ginger give an unexpected crunch, and add to the wonderful flavour of this dish. There is no hard and fast rule to what vegetables you can add to it. Pumpkin, butternut, sweet potato, or cauliflower would all be great combinations. It is definitely best made a day before to allow all the wonderful flavours a chance to develop, and can be heated up just before your guests arrive. Serve with a fragrant Jasmine rice and it’s a perfect meat free meal.
Have a great weekend .
- 1 kg (2 x500g packets of cut) pumpkin or butternut
- 4 cm fresh ginger, cut into match stick pieces
- 1 onion, chopped (or 4 shallots)
- 4 cloves garlic, grated
- 1 tsp chili flakes (or 1 fresh red chilli)
- 2 stalks curry leaves +/- 20
- Coconut oil
- 1 bunch coriander
- 1 tsp yellow mustard seeds
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1 tsp tumeric
- Salt and pepper to taste
- 1 x 400g tin chopped tomatoes
- 2 x 400g tins, coconut milk
- 2 x 400g tins, chickpeas
Heat oven to 180ºC/360ºF
Prepare an oven tray with the chopped pumpkin and a few tablespoons of coconut oil
Sprinkle the cumin, coriander and cinnamon over the pumpkin and bake for 20 minutes until the pumpkin is slightly browned but still firm.
On the stove add coconut oil to to a deep pan and add chopped onion, cook until soft and then add the crushed garlic and ginger cut into thin matchstick slices. Cook until soft.
Add mustard seeds and curry leaves and cook until mustard seeds start to pop and the curry leaves start to crisp.
Add the tumeric, and stir.
Add the canned tomatoes and coconut milk and combine for a few minutes.
Add the roasted pumpkin and the tinned chickpeas and cook for about 10 minutes or until the pumpkin has softened and the sauce thickened slightly. Leave for the flavours to enrich .
Serve with Jasmine rice and a sprinkling of coriander.