PUMPKIN CURRY WITH CHICKPEAS, SPINACH & CASHEW NUTS
I have been making this delicious, warming curry for a few years now.
My kids are not keen on pumpkin but they will gobble this up as long as they have plenty of rice, and extra chickpeas in their bowl. I also stir through some natural yoghurt into their serves to tone down the spices for them.
1.7kg Jap pumpkin, chopped into large bite sized chunks (I leave the skin on as that's where all the goodness is and I love the texture of it, but you can remove it if you don't like pumpkin skin)
3 red onions, finely sliced
3 Tbsp coconut oil
4 garlic cloves, crushed
1 tsp black mustard seeds
3 tbsp good quality curry powder (I buy and love this one by Simply Organic)
½ tsp chilli powder
2 tsp salt
3 tsp ginger, finely grated
1 tsp coconut sugar (optional)
4-5 sprigs of fresh curry leaves (use dried curry leaves if you can't source fresh ones)
1.2L coconut milk
2 x 400g canned chickpeas
1 large handful of baby spinach leaves
1½ cups of cashew nuts, roughly chopped
To serve: cooked rice, lime wedges, fresh chilli, coriander and extra cashew nuts
1. Heat oil in a large saucepan over medium-low heat. Add the onions and cook, stirring occasionally, for about 5 minutes, or until softened.
2. Add the curry leaves, garlic, ginger, curry powder, chilli powder, salt, coconut sugar and stir for 1 minute.
3. Add the pumpkin and coconut milk. Increase the heat and bring to a boil.
4. Reduce heat and simmer for approximately 20 minutes, or until the pumpkin is tender.
5. Carefully remove the pan from the heat and, using a hand blender, quickly pulse blend the curry for a few seconds. You want to thicken the curry slightly by blending some of the pumpkin into sauce, whilst leaving some nice chunks of pumpkin intact. If you don't have a hand held blender you could try to use a potato masher to gently mash some of the pumpkin in the saucepan.
6. Return the saucepan to the heat, add the chickpeas, spinach leaves and cashew nuts and cook for 2-3 minutes, or until the spinach has wilted slightly.
7. Serve with cooked rice, lime wedges, fresh coriander, chopped chilli, and extra cashew nuts (if desired).