Pumpkin Chickpea Curry

Ingredients

• 1 kg butternut squash
• 2 tbsp Curry Powder
• 1.5 tsp chili powder
• 3 tbsp Rapeseed oil
• 3 shallots
• 2 cloves garlic
• 400 g Chickpeas (canned; drained weight)
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp garam masala (curry powder)
• Pepper
• 400 ml coconut milk (9% fat)
• Salt
• 5 g curry leaf (fresh or dried; 1/2 handful)
• 40 g coconut chips (4 tbsp)

Instructions

1. 1.

   Halve the pumpkin, remove the seeds, and slice it into wedges, removing the skin. Roughly dice the flesh and mix it in a bowl with 1 tbsp curry powder, 1 tsp chili powder, and 2 tbsp rapeseed oil.

2. 2.

   Line a baking sheet with parchment paper. Arrange the pumpkin on it and bake in a preheated oven at 200 °C (180 °C fan; Gas: Mark 3) for 30-35 minutes.

3. 3.

   Meanwhile, peel the shallots and slice them into fine rings. Peel and finely chop the garlic. Rinse and drain the chickpeas. Heat the remaining oil in a pan. Add the shallots and sauté for 3 minutes over medium heat.

4. 4.

   Add the remaining spices and stir for 1-2 minutes until fragrant. Add the chickpeas and garlic and fry for 1-2 minutes, stirring. Then pour everything with coconut milk, season with salt, and simmer for about 10 minutes over low heat.

5. 5.

   Let the baked pumpkin cool for 10 minutes. Then mix with curry leaves, add to the curry, and simmer for another 5-10 minutes over low heat, adding a little water if needed.

6. 6.

   Season the pumpkin and chickpea curry, distribute it into bowls or shallow plates, and sprinkle with coconut chips.