Pumpkin and Chickpea Curry

Pumpkin and Chickpea Curry

Pumpkin and Chickpea Curry

This vegan dish is rad as a standalone meal or perfect as a side dish to spiced meat, fish or crispy tofu. This is a great warming dish to enjoy in winter. If you can make it ahead and give all the wonderful flavours a chance to develop and blend together. Everything tastes better the next day, right?!

Ingredients

  • 2 cups of McCain Cubed Pumpkin – cooked as per packet instructions
  • 400g tin of chickpeas – drained
  • 1 medium brown onion – quartered and finely sliced
  • 2 cloves of garlic – crushed
  • 3 tbs of curry powder
  • 400ml tin of coconut milk
  • 1 tbs of peanut oil
  • Salt and pepper, to season
  • Toasted chopped cashew nuts and fresh coriander leaves, to serve
  • Basmati rice and/or naan bread, to serve

Method

  1. Heat oil in a large saucepan over medium-high heat. Add the curry powder and stir for 1-2 minute or until aromatic. Add onion and garlic and cook, stirring for 3-4 minutes or until onion has softened.
  2. Stir in the coconut milk and bring to the boil, reduce heat to simmer, stir in McCain Cubed Pumpkin and chickpeas and cook, uncovered for 5-10 minutes or until the coconut milk has reduced. Season with salt and pepper, to taste.
  3. Divide among bowls, top with coriander leaves and toasted cashew nuts. Serve with basmati rice and/or naan bread.

Enjoy!

Mulligatawny

Mulligatawny is an Anglo-Indian soup which translates literally from Tamil “Mulligatawny” or “Milagu thanni” to “pepper water”; With “Millagu” meaning pepper and “thanni” meaning water.

This is a rich and delicious soup, full of flavour and the sweetness of the apple is a divine.

Interesting, Dr. Seuss used the term to refer to a fanciful creature in his book If I Ran the Zoo. The young wannabe zookeeper says, “I’ll capture them wild and I’ll capture them scrawny, I’ll capture a scraggle-foot mulligatawny”.

Ingredients

  • 1 brown onion – diced
  • 3 cloves of garlic – minced
  • 1 tbs olive oil
  • 1 tbs curry powder – I used Clive of India
  • 1L chicken stock – bought or homemade if you have the time. I recommend Campbells
  • 360g chicken thighs – trimmed and halved
  • 1 granny smith apple peeled and finely grated
  • 2/3 of a cup of red lentils OR a two person serve of 90 second microwave brown rice
  • 270ml can of lite coconut milk or coconut evaporated milk
  • 1 tbs lemon juice
  • Fresh coriander leaves and cracked black pepper to serve
  • Optional: naan or pappadums to serve

Method

  1. Heat oil in a large pan over a medium heat.
  2. Add onion and garlic and cook until softened and slightly translucent.
  3. Add curry powder and cook until fragrant. This will take around 30 seconds. The point of doing this is to release the flavours from the spices as they toast. Many are activated by heat and not toasting them will result in a dull flavour.
  4. Add the chicken and turn to coat and brown.
  5. Add the stock, bring to the boil, cover and reduce to simmer for 30 minutes.
  6. Remove the chicken, place in a bowl and shred using a fork.
  7. Return the chicken to the pot and add the apple, lentils/rice and coconut milk.
  8. Simmer for 15-20 minutes or until the lentils are soft.
  9. Add the lemon juice, ladle into bowls and top with coriander leaves and freshly cracked black pepper.

Enjoy!