Serves 6
A deliciously fragrant and wholesome curry that is a family favourite and only takes 30 minutes to come together.
Ingredients:
1 large onion, diced
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
2 cups pumpkin, chopped into cubes
Half a cauliflower head, cut into florets
1 cup button mushrooms, sliced (optional)
400g canned chickpeas, drained
1 tablespoon tomato paste
200ml coconut milk
100ml water
1 teaspoon curry powder
2 teaspoon garam masala
1 tsp turmeric powder
Juice of 1 lemon
1 tblsp oil (coconut or olive oil)
Serve with:
Basmati rice
Crushed cashew nuts
Natural yoghurt with chopped fresh mint and grated cucumber
Method:
1. Heat oil in a large fry pan over medium heat. Add the onion, garlic, and ginger and cook until softened, 5 minutes.
2. Stir in the spices and cook until they're fragrant, about 1 minute.
3. Add pumpkin, cauliflower, mushrooms, tomato paste, coconut milk and water.
4. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. Stir in chickpeas and cook uncovered for 5 minutes, or until sauce has thickened slightly. Season with salt and pepper to taste