Pumpkin and Chickpea Curry
Ingredients
- 1 Tbsp olive oil
- 1 large onion, diced
- 1 bay leaf
- 1 knob ginger, peeled and grated
- 4 garlic cloves, crushed
- 1 tsp mustard seeds
- 2 tsp garam masala
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ Kent Pumpkin, peeled and chopped into large chunks
- 2 x 400g cans chickpeas, rinsed and drained
- 1 x 400g can of chopped tomatoes
- 1 x 400ml can light coconut milk
- 500ml vegetable stock
- ½ bunch Tuscan kale leaves, stems removed, leaves shredded
- ½ cup coriander leaves, roughly chopped, save some whole leaves to serve
- I cup brown rice, rinsed
- Juice of ½ a lemon
- Greek yoghurt and lemon to serve
Method
1. Heat a large pot with olive oil over medium heat.
2. Add the onion and cook until it becomes transparent.
3. Add in the bay leaf, ginger, garlic and spices and stir for 1 minute until fragrant.
4. Add in the pumpkin, chickpeas, tomatoes, coconut milk and stock. Bring to the boil and then reduce to a simmer, cover with a lid.
5. Cook for 30 minutes until the pumpkin has softened and the curry has thickened to your liking. You may need to add in some water.
6. Stir in the kale and coriander and cook for 5 minutes.
7. Stir in the lemon juice.
8. Add the brown rice, 2 cups of water and a little salt to a medium saucepan. Bring to the boil and then reduce to a simmer until the rice has absorbed all of the liquid. Remove from heat and cover with a lid.
9. Spoon rice and curry into serving bowls, and serve with extra coriander leaves, a dollop of Greek yoghurt and a slice of lemon