Name: Pumpkin curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 2 tbsp groundnut oil or other flavourless oil; 3 cardamom pods; 2 onions finely chopped; 2 garlic cloves crushed; small piece of ginger finely grated; 2 tsp ground coriander; 1 tsp ground cumin; 1 tsp ground turmeric; 1 tsp mild chilli powder; 2 tbsp tomato purée; 500g pumpkin or squash cut into chunks; 500ml vegetable oil; 400g can of chickpeas drained; 2 tbsp greek yogurt; coriander leaves to serve; cooked rice to serve

Bowl of pumpkin and chickpea curry with rice on the side and coriander on top

2 tbsp groundnut oil
or other flavourless oil
3 cardamom pods
2 onions
finely chopped
2 garlic cloves
crushed
small piece of ginger
finely grated
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp mild chilli powder
2 tbsp tomato purée
500g pumpkin or squash
cut into chunks
500ml vegetable oil
400g can of chickpeas
drained
2 tbsp greek yogurt
coriander leaves
to serve
cooked rice
to serve

Method

step 1
Heat the oil in a wide, deep frying pan and add the cardamom pods. Cook for a couple of minutes then add the onions and cook for 20 mins until golden and softened. Stir in the garlic and ginger, and cook for 2 mins, then add the spices and stir until fragrant. Add the tomato purée and cook for a couple of minutes, then add the pumpkin and stir until coated in the spice mixture. Add the stock and bring to a simmer.
step 2
Cook for 5 mins then add the chickpeas, cover with a lid, and simmer gently for 15-20 mins or until the pumpkin is tender. Take off the heat and stir in the yogurt, a little at a time. Scatter over some coriander leaves and serve with rice.