Description
A comforting and flavorful pumpkin curry simmered with aromatic spices, chickpeas, and a touch of Greek yogurt, perfect served over cooked rice for a wholesome vegetarian meal.
Ingredients
Scale
Spices & Aromatics
- 2 tbsp groundnut oil or other flavourless oil
- 3 cardamom pods
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- small piece of ginger, finely grated
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp mild chilli powder
- 2 tbsp tomato purée
Main Ingredients
- 500g pumpkin or squash, cut into chunks
- 400g can of chickpeas, drained
- 500ml vegetable stock
To Serve
- 2 tbsp Greek yogurt
- Coriander leaves, to scatter
- Cooked rice
Instructions
- Heat the oil and infuse spices: Heat the groundnut oil in a wide, deep frying pan over medium heat. Add the cardamom pods and cook for a couple of minutes to release their aroma. Then stir in the finely chopped onions and cook for about 20 minutes, stirring occasionally, until they are golden and softened.
- Add garlic, ginger, and spices: Stir in the crushed garlic and grated ginger and cook for 2 additional minutes. Add the ground coriander, cumin, turmeric, and mild chilli powder to the pan, stirring continuously until the mixture becomes fragrant.
- Incorporate tomato purée and pumpkin: Add the tomato purée and cook for a couple more minutes, then add the pumpkin chunks and stir well to coat them fully with the spice mixture.
- Simmer with stock: Pour in the vegetable stock and bring the mixture to a gentle simmer.
- Add chickpeas and cook: After simmering for 5 minutes, add the drained chickpeas. Cover the pan with a lid and continue to simmer gently for 15-20 minutes, or until the pumpkin is tender to the bite.
- Finish with yogurt and garnish: Remove the pan from heat and gradually stir in the Greek yogurt a little at a time to avoid curdling. Scatter fresh coriander leaves over the curry and serve hot alongside cooked rice.
Notes
- Use a mild chilli powder to keep the curry gentle in heat; adjust according to taste if you prefer it spicier.
- Greek yogurt adds creaminess and a slight tang; you can substitute with coconut yogurt for a vegan option.
- Groundnut oil can be replaced by any flavourless oil such as vegetable or sunflower oil.
- Make sure to only add the yogurt off the heat to prevent it from splitting.
- This curry stores well in the refrigerator for up to 3 days and tastes even better the next day.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe plus rice)
- Calories: 310 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 5 mg
