Just like that Spooky Season is over, and you’re left with all the leftover Halloween pumpkins (sigh). Well, why not use them to make this seasonal pumpkin, chickpea and tomato curry that is delicious, different and definitely suitable for veggies!
- 2 tbs sunflower oil
- 1 onion, peeled and finely sliced
- 3 garlic cloves, finely chopped
- 500g truss tomatoes, chopped
- 1 small pumpkin, peeled and cut into 3cm pieces
- 1 tsp each ground cumin, ground coriander, garam masala, ground turmeric
- 400ml can coconut milk
- 400g can chickpeas, drained and rinsed
- Juice of 1 lemon
- Jasmine rice, toasted flaked almonds, mint and coriander leaves to serve
Step 1 – Heat the oil in a saucepan over medium-high heat. Add the onion and cook for 2-3 minutes until softened, then add the garlic and cook for 1 minute until fragrant. Add the tomatoes and pumpkin, and continue to cook for 3-4 minutes. Add the spices and cook for 1-2 minutes.
Step 2 – Add the coconut milk, 1 cup of water and the chickpeas, then reduce the heat to a gentle simmer.
Step 3 – Season to taste with salt and pepper and cook for 15 minutes, until the sauce has thickened and the pumpkin is tender.
Step 4 – Remove from the heat and stir through the lemon juice.
Step 5 – Top with flaked almonds, mint and coriander, and serve with rice.
Waste not want not, this is the perfect alternative to throwing away your Halloween leftovers, AND you have a new delicious dish to try, win win!