Chickpea Korma Curry With Pumpkin
A beautiful fragrant vegetarian chickpea korma curry made with spices, creamy coconut milk and perfectly roasted pumpkin pieces. Served with Tuscan kale and slivered almonds on a bed of fluffy rice, this curry is sure to become a weeknight favourite.
Servings: 6
Calories: 207kcal
Ingredients
- 2 cups (300 g) pumpkin pieces
- 1 tablespoon olive oil
- salt and black pepper to taste
- 1 tablespoon ghee
- 1 red onion thinly sliced
- 3 garlic cloves minced
- 2 teaspoons grated ginger
- 2 tablespoons chopped coriander root
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 6 cloves
- 10 curry leaves
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon chilli powder
- 1 1/2 teaspoon sea salt flakes
- 1 tablespoon raw sugar
- 400 ml coconut milk
- 250 ml veg stock
- 2 X 400g can chickpeas rinsed and drained
- 2 cups Tuscan kale leaves chopped
- lime wedges to serve
- slivered almonds to serve
- fresh coriander leaves to serve
- steamed rice to serve
Instructions
- Pre-heat oven to 200°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 10-15 minutes until pumpkin is just tender. Remove from oven and set aside.
- Heat ghee in a large cast-iron pan on high. Add the onion, garlic, ginger, coriander root, coriander seeds, fennel seeds, cloves and curry leaves. Sauté for a 6-8 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 fragrant. 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.
Notes
Coriander (Cilantro) Root - It is just the actual root of the herb still attached to the bunch of fresh coriander you buy (see picture above). This needs to be washed thoroughly before use as it always has some dirt sticking to it. If your bunch doesn't come with the root attached, just use the stalks which are the main flavour ingredient. If you have neither on hand, a teaspoon of dried ground coriander (from spice section in most supermarkets) will do the trick. Add this when you add the other spices.
Nutrition
Calories: 207kcal | Carbohydrates: 11g | Protein: 2g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 780mg | Potassium: 378mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1683IU | Vitamin C: 43mg | Calcium: 58mg | Iron: 3mg