Chickpea And Coconut Korma Curry With Pumpkin Recipes

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CHICKPEA AND COCONUT KORMA CURRY WITH PUMPKIN



CHICKPEA AND COCONUT KORMA CURRY WITH PUMPKIN image

A beautiful fragrant veggie chickpea curry with korma spices made creamy with rich coconut milk and perfectly roasted pumpkin pieces. Served with Tuscan kale and slivered almonds on a bed of fluffy rice, this curry is sure to become a weeknight favourite.

Provided by Sneh

Categories     Dinner     Lunch     Mains

Number Of Ingredients 24

2 cups pumpkin pieces
1 tablespoon olive oil
salt and black pepper (to taste)
1 tablespoon ghee or coconut oil
1 red onion (thinly sliced)
3 garlic cloves (minced)
2 tablespoons grated ginger
2 tablespoons chopped coriander root
1 teaspoon fennel seeds
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon garam masala
1 teaspoon ground cumin
1 1/2 teaspoon sea salt flakes
1/2 teaspoon cayenne pepper
1 tablespoon raw sugar
400 ml coconut milk
250 ml veg stock
handful of Tuscan kale leaves (chopped)
2 X 400g can chickpeas
lime wedges (to serve)
slivered almonds (to serve)
fresh coriander leaves (to serve)
steamed rice (to serve)

Steps:

  • Pre-heat oven to 180°C. Line a baking sheet with baking paper. Place pumpkin pieces, olive oil, salt and pepper in a bowl. Toss to combine. Place pumpkin on prepared sheet and bake in pre-heated oven for approximately 15 minutes until pumpkin is just done. Remove from oven and set aside.
  • Heat ghee/coconut oil in a large cast-iron pan on high. Add the onion, garlic, ginger, coriander root and fennel seeds. Sauté for a couple of minutes until onion becomes soft. Reduce heat to low. Add spices, salt and sugar. Cook for a few minutes, stirring constantly till the spices are cooked through. Add the coconut milk, veggie stock and chickpeas. Increase heat to medium and simmer for 20 minutes until curry turns a shade darker and becomes really fragrant.
  • Remove from heat. Stir through the kale leaves and roast pumpkin pieces. Top with slivered almonds, coriander leaves and serve with lime wedges over rice.

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