• Brittany Aldridge

Turmeric & Coconut Curry with Chickpeas, Cauliflower and Pumpkin

This is such a warming, spicy yet creamy curry, using simple everyday ingredients. The pumpkin and chickpeas cook down over time and thicken the curry, and the final dashes of coconut milk make it oh so creamy and balanced! It’s super easy too - prep the vegetables then throw them in the pot! Please give this a try and let me know what you think!



INGREDIENTS

  • 4 tablespoons of olive oil or coconut oil

  • 1 brown onion, diced

  • 2 stalks of celery, diced

  • 2 cloves of garlic, finely diced

  • 1 zucchini, diced

  • 1/2 pumpkin, thickly sliced or cut into chunks

  • 1/2 cauliflower, broken into florets

  • 1 400g can of chickpeas

  • 3 teaspoons of red chilli flakes (or to taste)

  • 3 teaspoons of salt

  • 1 teaspoon whole cumin seeds

  • 2 teaspoons freshly cracked black pepper

  • 2 teaspoons of dried ground turmeric

  • 3 teaspoons curry powder

  • 1 teaspoon of ground ginger

  • 3 tablespoons of tomato paste

  • 1 400 ml tin coconut milk

  • 4-5 cups of water

  • 1 bunch of parsley to serve

  • greek yoghurt to serve


INSTRUCTIONS


  • In a large dutch oven or pot on a medium heat, heat the oil then add the chopped celery, zucchini, onion and garlic. Add the spices and cook for 7-10 minutes until onion is translucent and the spices are fragrant (but be careful not to burn the garlic).

  • Add the pumpkin, chickpeas, cauliflower, and tomato paste then cook while stirring for 3 minutes or until the tomato paste darkens. Add the water (enough to cover all the vegetables) and bring to the boil, then reduce the heat to medium-low and cover the pot. Cook for 45 minutes, stirring very occasionally (maybe once every 20 minutes).

  • Add the coconut milk and simmer on a low heat for a further 10 minutes. Taste for seasoning, and adjust with more salt and pepper if necessary.

  • To serve, pour ladlefuls into bowls and top with spoonfuls of greek yoghurt and sprinkles of parsley. Please enjoy!


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