Pumpkin and Chickpea Curry

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Lisa Stanton-Smith
  • 1 whole butternut pumpkin (about 1kg)
  • 2 x 400g tin chickpeas
  • 1 x 400g tin coconut cream
  • 1/2 jar passata (approx. 350ml)
  • 1 knob fresh ginger (approx. 2cm) OR 2 tsp dried ginger
  • 1 onion
  • 2 cloves garlic
  • 2 fresh chilli (adjust to preference)
  • 1 tsp turmeric
  • 1 bunch fresh coriander
  • 10 kefir lime leaves
  • 1 Tbsp coconut oil

This curry will take about 1 hour to make, however half of that time is cutting and cooking the pumpkin, which you can always do the day before to make this a super quick dinner after work. I love cooking this on a Sunday to enjoy as lunch throughout the week. If you don’t like coriander, I still suggest using the stalks in this recipe, just don’t add the leaves at the end – this will be the flavour you don’t like.

Preheat oven to 180 degrees celsius. Cut pumpkin into chunks of about 2cm cubes (no need to be too accurate). Place on a lined baking tray with a drizzle of olive oil and bake for 20-25mins, or until just cooked through.

Heat a large saucepan on high heat, and add coconut oil, grated ginger, sliced onion, crushed garlic and sliced chilli. Simmer with lid on for 2-3mins, stirring occasionally. In the meantime, thinly slice coriander stalks (leave the leaves behind for now) and add them to the pan. Gently stir.

Then add remaining ingredients (including pumpkin), and 1/2 cup water, and leave covered to simmer on low heat for 15-20mins. Once cooked through, distribute between four bowls or containers and serve with fresh coriander leaves and lime juice drizzled on top. Add salt and pepper if desired. Enjoy!

Note: if your energy requirements are quite high (athletes and tradies I’m looking at you), then feel free to cook some brown or basmati rice or quinoa to serve with the curry.

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