Ingredients
1 large pumpkin,
peeled, or a squash (approx. 900g), seeds removed
4cm piece of fresh ginger, peeled
A bunch of fresh coriander
Groundnut oil
4 garlic cloves, peeled and finely sliced
1 fresh red chilli, deseeded and finely sliced
4 shallots, peeled and finely sliced
1 tsp mustard seeds
20 curry leaves
1 tsp turmeric
1 x 400g tin chopped tomatoes
2 x 400ml tins coconut milk
2 x 400g tins chickpeas, drained.
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Method
Chop the pumpkin or
squash into 3cm chunks and cut the ginger into matchsticks. Pick the
coriander leaves and finely chop the stalks.
Pour a good lug of
groundnut oil into a large saucepan and place on a high heat. Add the
ginger, garlic, red chilli and shallots, then reduce to a medium heat.
Cook until golden,
stirring occasionally, then add the mustard seeds, curry leaves, and
coriander stalks and fry until the curry leaves go crispy. Add the
turmeric, tomatoes and coconut milk.
Bring to the boil, then
add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid
and simmer for 45 minutes. Check occasionally and add a splash of water
if it looks a bit dry.
When the time’s up,
take the lid off and cook for a further 15 minutes or so until the sauce
is lovely and thick. Scatter with coriander leaves and serve with rice,
naan bread and chutneys and dips on the side.
If you can, make it
some time ahead – this will give all the wonderful flavours a chance
to develop.
Cook time: 1 hour 10 minutes
Prep time: 10 minutes
Recipe © Jamie
Oliver
Photograph © Dan Jones
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