This gentle curry is pure comfort! An amazing mix of spices simmered slowly come together to create a revelation of flavours in your mouth. I love a good korma base. Derived from the Turkish kavurma which quite literally means cooked meat, this meatless recipe is an ode to the fantastic mild creamy and beige sauce that is the recipe’s trademark. The sauce is the star of a korma curry often made from cashew nuts, seeds and cream with a hint of sweetness to balance the spices. In this non-traditional recipe, coconut milk not only gives the curry a luxurious texture and flavour but also the beautiful toasted beige colour. This dish comes together within an hour. The pumpkin is always roasted separately and stirred through just before serving so it is nice and golden and tender but not mushy. Slivered nuts and chopped Tuscan kale adds texture.
The curry freezes well and tastes even better as leftovers on the next day. I find that assembling the ingredients in the 5 minutes prior to cooking actually makes this seem like a breeze. I often make the sauce in bulk and freeze it in two or four serving portions (a great Sunday project). Then I will bring it out on a night I can’t be bothered to cook and simmer it with just some roast veggies or chicken or a combination of paneer and greens. This vegetarian (vegan if you skip the ghee and use coconut oil) curry is a welcome change from the usual curries you might have and is definitely a show stopper! If you cook this and share this online, don’t forget to tag me/or #cookrepublic so I don’t miss your post. x
CHICKPEA AND COCONUT KORMA CURRY WITH PUMPKIN
- 2 cups (300 g) pumpkin pieces
- 1 tablespoon olive oil
- salt and black pepper, to taste
- 1 tablespoon ghee or coconut oil
- 1 red onion, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons grated ginger
- 2 tablespoons chopped coriander root
- 1 teaspoon fennel seeds
- 1/2 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 1/2 teaspoon sea salt flakes
- 1/2 teaspoon cayenne pepper
- 1 tablespoon raw sugar
- 400 ml coconut milk
- 250 ml veg stock
- handful of Tuscan kale leaves, chopped
- 2 X 400g can chickpeas
- lime wedges, to serve
- slivered almonds, to serve
- fresh coriander leaves, to serve
- steamed rice, to serve
- Pre-heat oven to 180°C. Line a baking sheet with baking paper. Place pumpkin pieces, olive oil, salt and pepper in a bowl. Toss to combine. Place pumpkin on prepared sheet and bake in pre-heated oven for approximately 15 minutes until pumpkin is just done. Remove from oven and set aside.
- Heat ghee/coconut oil in a large cast-iron pan on high. Add the onion, garlic, ginger, coriander root and fennel seeds. Sauté for a couple of minutes until onion becomes soft. Reduce heat to low. Add spices, salt and sugar. Cook for a few minutes, stirring constantly till the spices are cooked through. Add the coconut milk, veggie stock and chickpeas. Increase heat to medium and simmer for 20 minutes until curry turns a shade darker and becomes really fragrant.
- Remove from heat. Stir through the kale leaves and roast pumpkin pieces. Top with slivered almonds, coriander leaves and serve with lime wedges over rice.