Pumpkin & Chickpea Curry

Ingredients

  • 2 heaped tablespoons Mama Dor’s Chana Masala Spice Blend

  • 2 cans chickpeas, drained

  • 1 small pumpkin, peeled & chopped into 1cm cubes

  • 1 onion, peeled and chopped finely

  • 2 green chillies, chopped finely (optional)

  • 2 tablespoons extra virgin olive oil, plus extra for drizzling on the pumpkin

  • 4 tablespoons natural yoghurt

  • 4 tablespoons tomato purée

Method

Tip the pumpkins into a baking tray, drizzle with extra virgin olive oil and sprinkle on a little of the spice blend.

Stir well and bake in a 180 degree oven for about 30 minutes, until mostly cooked.

While the pumpkin is baking, fry off the onions & chillies (if using) in the olive oil until golden brown.

Turn the heat down and add the yoghurt (which you should let sit at room temperature for 20 minutes before cooking to avoid it splitting), tomato purée and the spice blend.

Add approx 1/2 cup of water and stir well.

Allow the spices to cook until you have a silky sauce with pockets of oil bubbling.

Add the chickpeas, and cover. Leave to simmer.

Once the pumpkin is mostly cooked (you don’t want it mushy!), tip into the chickpea mixture and stir well.

You may want to add more water if it’s too dry.

Cover and leave to infuse and simmer for about 20 mins.

Serve with fluffy basmati rice.

 
 
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