Pumpkin, Mushroom and Chickpea Curry

By Friday, October 16, 2015

This is my favourite recipe to make at the moment. It's very inexpensive, packed full of goodness and unbelievably easy to make. It's not particularly hot, but instead the spices work to add flavour and warmth - the perfect dish to look forward to on a cold evening! 



Serves 8

You will need:

1kg pumpkin, diced
200g cooked chickpeas
250g chestnut mushrooms, sliced
200g spinach
2 red onions, diced 
3 garlic cloves, minced
2 inch piece ginger, finely chopped
400ml beef stock
2 tins coconut milk
1tbsp ghee/olive oil
1 lime, juice and zest
4tsp medium curry powder
2 tsp ground ginger
1 tsp ground nutmeg
1.5tsp ground cinnamon
Jasmine rice
coriander, to garnish


Begin by preheating your oven to 200 degrees/ gas 6. Place the pumpkin chunks on a baking tray and top with some salt, pepper and olive oil. Roast for 25-30 minutes, until just tender. Leave to one side. In the meantime, cook your Jasmine rice according to package instructions. 

Then, place the onion, garlic and ginger in a large stock pan with the ghee. Season well with salt and pepper and cook over a medium heat for 4 minutes. Add in the mushrooms and cook for a further 2 minutes, until the mushrooms begin to soften. Add in the spices and fry for a minute until aromatic. 

Add in the beef stock, lime juice and coconut milk. Season well and bring to the boil. Reduce the heat to a simmer, add in the spinach and cook for 15 minutes or so until slightly reduced. Finally, add in the pumpkin and chickpeas. Cook until warmed through then serve. Garnish with some of the chopped coriander. Enjoy!






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