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Pumpkin curry
Serves 6 Starters and mains
Ingredients
- 2tbsp vegetable oil
- 100g onion, chopped finely
- 3 cloves garlic, chopped finely
- 1 scotch bonnet pepper, deseeded and chopped
- 100g spring onion, chopped finely
- 5 pimento (allspice) seeds, crushed
- 1tbsp light curry powder
- ½tsp turmeric
- ½tsp black pepper
- ½tsp paprika
- 5g ginger grated or a small knob
- 5g fresh thyme, chopped
- 1kg pumpkin, peeled and cubed
- 1tbsp vegetable stock powder or two vegetable stock cubes
- 300ml coconut milk
- 1x400g tin chick peas, drained and rinsed
To serve
- chives, chopped
- steamed rice
Method
Heat the oil in a large pan and sauté the onions, garlic, pepper, spring onion and pimento seeds.
Add the curry powder, turmeric, black pepper and paprika and heat through, then add the ginger and thyme along with the cubed pumpkin and stir together. Mix the vegetable stock with 1 litre warm water and add to the pan. Add the coconut milk and chickpeas.
Reduce heat and simmer for about 25 minutes until the pumpkin is tender. Scatter over the chives and serve with rice.
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