Serves 6
Ingredients
2 tablespoons of olive oil
1 teaspoon black mustard seeds
10–12 fresh or frozen curry leaves
2 red onions, finely chopped
4 garlic cloves, crushed
30g fresh ginger, peeled and finely grated
1 red chilli, finely chopped, deseeded if you prefer less heat
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
¼ teaspoon ground cinnamon
1 tablespoon tomato purée
800g cooking pumpkin, peeled, deseeded and cut into 3cm chunks, prepared weight
2 × 400g tins chickpeas, drained and rinsed
1 × 400ml tin full-fat coconut milk
1 × 400g tin cherry tomatoes
200g baby spinach
1½ teaspoons garam masala
Juice of 1 lime, to taste
A small bunch of fresh coriander, stalks finely chopped and leaves roughly chopped
Sea salt and freshly ground black pepper
To serve
- Basmati rice
- Natural yoghurt or coconut yoghurt
- Warm naan or flatbreads
- Mango chutney, optional
Method:
1. Heat the oil in a large, wide casserole or heavy-based saucepan over a medium heat. Add the mustard seeds and, as soon as they begin to pop, carefully add the curry leaves — they may splutter. Stir briefly, then add the onions and a good pinch of salt.
2. Reduce the heat a little, cover and cook for 12–15 minutes, stirring regularly, until the onions are soft and golden. Remove the lid, add the garlic, ginger, chilli and chopped coriander stalks, then cook for a further 2 minutes.
3. Stir in the cumin, ground coriander, turmeric and cinnamon. Cook for 30 seconds, then add the tomato purée and cook, stirring, for 1–2 minutes. Add a small splash of water if the mixture starts to catch.
4. Add the pumpkin and turn it through the fragrant onion mixture until well coated. Stir in the chickpeas, coconut milk and tinned tomatoes, gently crushing some of the tomatoes with the back of a spoon. Season with salt and pepper.
5. Bring to a gentle simmer, then cook with the lid slightly ajar for 25–35 minutes, stirring occasionally, until the pumpkin is tender. Start checking after 20 minutes, as the timing will depend on your pumpkin. Add a splash of water only if needed; you want a thick sauce that coats the vegetables rather than a brothy stew. If the sauce is too loose, remove the lid for the final few minutes.
6. Stir in the spinach in handfuls, allowing it to wilt, then add the garam masala. Simmer gently for another 2 minutes.
7. Remove from the heat and stir in the juice of ½ lime and most of the coriander leaves. Taste and adjust the salt and lime juice, then scatter over the remaining coriander and serve with rice, yoghurt and warm naan.
