Pumpkin Chickpea Curry with Coconut

Ingredients

• 800 g pumpkin flesh (e.g., butternut or muskmelon)
• 3 tbsp olive oil
• 50 g tamarind paste or sauce (glass; 5 tbsp)
• 1 tsp chili flakes
• 20 g coconut shreds (2 tbsp)
• Salt
• 1 Red Onion
• 2 Garlic cloves
• 20 g Ginger
• 1 red chili pepper
• 1 stalk lemongrass
• 1 large tomato (100 g)
• 1 tsp black peppercorns
• 1 tbsp dried curry leaf
• 1 tbsp madras curry powder
• 1 tsp turmeric powder
• 400 g chickpeas (drained weight; canned)
• 200 ml vegetable stock (glass)
• 400 ml coconut milk
• 200 g kale leaves
• 5 g coriander (1 handful)
• 20 g roasted coconut chips (2 tbsp)

Instructions

1. 1.

   Cut pumpkin flesh into ~2 cm thick strips. Toss with 1 tbsp olive oil, 2 tbsp tamarind sauce, chili flakes and coconut shreds, lightly salt, and bake on parchment paper at 200 °C (180 °C fan; gas: level 3) for about 45 minutes.

2. 2.

   Meanwhile peel and finely dice onion, garlic, and ginger. Halve the red chili lengthwise, deseed, wash and chop. Wash lemongrass and tap it with the back of a knife to release essential oils. Peel, wash and dice tomato.

3. 3.

   Heat remaining oil in a pan. Sauté mustard seeds, onion, garlic, chili, ginger and lemongrass for 5 minutes over medium heat. Add curry leaf, curry powder and turmeric, lightly toast. Stir in chickpeas and roast for 3 minutes, ensuring spices do not burn. Deglaze with vegetable stock and coconut milk, add remaining tamarind sauce with tomatoes, and simmer gently for about 10 minutes.

4. 4.

   Clean kale, wash, cut leaves from stems and tear into smaller pieces. Add to the curry and cook together for 20 minutes. Rinse coriander, pat dry, strip leaves. Serve curry with pumpkin strips in bowls, garnished with coriander and coconut chips.