Chickpea and Pumpkin Curry – Eat With Your Eyes


Ingredients: 20 bay leaves,1 chunky cut carrot,420g chickpeas drained,1 chili finely sliced,140ml coconut milk (powdered coconut milk is really useful and is what I used),2 tbsp coriander powder,1 tsp curry powder,1 piece fresh ginger finely chopped,4 cloves garlic thinly sliced,2 tbsp oil,1 onion finely sliced,1 kg pumpkin cut into small chunks,1 tsp turmeric,3 cups of water (750ml)

  1. Heat 1 tbsp oil and cook the onions until browned.
  2. Add the curry paste (prepared with 1 tbsp oil, 1 tsp curry powder, 1 4 cm piece fresh ginger, 2 tbsp ground coriander, 4 cloves garlic, 1 chilli, and 1 tsp turmeric) and lightly fry for a minute or two.
  3. Add the pumpkin and carrot chunks and coat in the paste.Cover with the water, add bay leaves, and bring to a boil. Reduce the heat and simmer for 10 minutes.Stir in the chickpeas and coconut milk.Cook for a further 10 minutes on a low heat or until the pumpkin in soft.Make sure to pull the bay leaves out.


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