- 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
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Heat oven to 180ºC/360ºF
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Prepare an oven tray with the chopped pumpkin and a few tablespoons of coconut oil
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Sprinkle the cumin, coriander and cinnamon over the pumpkin and bake for 20 minutes until the pumpkin is slightly browned but still firm.
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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.
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Add mustard seeds and curry leaves and cook until mustard seeds start to pop and the curry leaves start to crisp.
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Add the tumeric, and stir.
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Add the canned tomatoes and coconut milk and combine for a few minutes.
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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 .
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Serve with Jasmine rice and a sprinkling of coriander.