Roast Pumpkin & Chickpea Curry

(Serves 4-6)

This is ideal for leftovers or to store extra in the freezer, the flavours intensify over time, which is why we recommend the yoghurt for those who may be sensitive or new to spice. Roasting the pumpkin to caramelise is to add sweetness & flavour, you can add it straight into the pan with the onions if you are short on time.

Ingredients:

2 tablespoons olive oil

1 pumpkin or butternut – cut into chunks

2 cans of chickpeas, rinsed & drained

1 medium white onion, diced

3 cloves garlic, minced

1 teaspoon ground coriander

1 teaspoon turmeric

½ teaspoon of black mustard seeds

½ teaspoon cinnamon

½ teaspoon ground ginger (grated fresh ginger adds an amazing zing to this dish if you have it!)

¼ teaspoon chilli powder (adjust to spice preference)

1 can of coconut milk

1 can of chopped tomatoes

1 tablespoon of tomato paste

1 cup of low sodium vegetable stock

½ cup of water

Salt and pepper to season.

Garnish

1 tablespoon of plain natural yoghurt (coconut yoghurt will also work) and/or a generous sprinkling of fresh coriander -

Directions:

• Preheat oven to 200 degrees Celsius. Wash & cut the pumpkin into small chunks.

• Drizzle the pieces in a little oil & season with a little salt. Spread evenly on a roasting dish. Check and turn after 10 minutes, continue roasting for another 10 minutes.

• While the pumpkin is cooking, heat oil in a large pan, add mustard seeds, once they start popping, add diced onions and fry on medium-low heat, stir well and cook until golden. Add minced garlic cloves, turn heat to low.

• Add remaining spices and tomato paste, tomatoes, coconut cream, stirring well to distribute. 4. Add chickpeas, stock and pumpkin. Stir well & simmer on low for at least 40 minutes, stirring regularly and topping up with extra water as needed.

• To thicken, mash some of the chickpeas and pumpkin and stir into the mixture

• Season to taste & finish with a heaped spoonful of plain yoghurt and a sprinkling of fresh coriander. Serve with steamed rice and naan.

Tips: Save some of the plain pumpkin to mash & freeze for other recipes. It's a common ingredient in many of our sweet & savoury recipes, so having some on hand may save some time in the future!