Pumpkin, chickpea and coconut curry

16th April 2015

Pumpkin, chickpea and coconut curryPrep time: 10 min
Cook time: 70 min
Ready time: 1 hour, 20 min


  • 1 large pumpkin, peeled, or a squash (approx. 900 g), seeds removed
  • 4 cm fresh ginger, peeled
  • a bunch of fresh coriander
  • 4 garlic cloves, peeled and finely sliced
  • groundnut oil (or sunflower oil)
  • 1 fresh red chilli, deseeded and finely sliced
  • 4 shallots, peeled and finely sliced (or 2 medium onions)
  • 1 teaspoon mustard seeds
  • 20 curry leaves
  • 1 teaspoon turmeric
  • 1 tin (400 g) chopped tomatoes
  • 2 tins (800 g) coconut milk
  • 2 tins (800 g) chickpeas, drained


  • Chop the pumpkin or squash into 3 cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks
  • Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat
  • Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk
  • Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry
  • When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick. Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side

Source: Jamie Oliver Meat Free Mondays  http://www.meatfreemondays.com/recipe/ja...