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| Delicious pumpkin curry... perfect for when you're finished carving your pumpkins this Halloween (and perfect for the rest of autumn too!) |
Halloween has come and gone but one thing sure hasn't... pumpkins! Whether you carve them, paint them or keep them in their pure pumpkin glory, don't forget about them once Halloween is over. Pumpkins are delicious and so definitely should not go to waste; instead, use your pumpkin to make some tasty autumnal dishes, including this warming pumpkin and chickpea curry. It is so easy to make and perfect for making in big batches, you might even have enough left over to keep eating well into November: just in time for transitioning into pumpkin pie! But more on that later... For now, here's your new go-to pumpkin curry recipe!
Ingredients
1 pumpkin
1 onion
1 tin of chickpeas
2 tins of chopped tomatoes
2 tins of coconut milk
1 bunch of coriander
2 cloves of garlic
Salt
Pepper
Rice
Oil for cooking
Method
1. First, wash and prepare your pumpkin. Slice the top off (if you haven't already done so in order to decorate!) and then scoop out the insides with a spoon or ice cream scoop. Don't throw the seeds away! We can use these later. Next, cut your pumpkin into quarters, and then into small chunks.
2. Add your oil into a saucepan and add the chopped onions and garlic. Once they are cooked, add the coconut milk and chopped tomatoes. Bring to a boil and then add the pumpkin, chickpeas and coriander. Reduce to a low heat and cover with a lid and let simmer for 45 minutes.
3. When the time is up, start boiling your rice and then cook the curry for another 10 minutes until the sauce is thick.
4. Serve up your delicious pumpkin curry and enjoy!
Seren Morris
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