Chickpea Curry with Red Kuri Pumpkin
1 red Kuri pumpkin (or any pumpkin of choice)
3 cloves garlic
1 knob of ginger
2 Tbsp curry paste (red, yellow or green)
1 tsp turmeric powder
1 tsp smoked paprika
2 cups vegetable stock (or chicken)
½ can coconut cream
1 can chickpeas or 1 ½ cups soaked & cooked chickpeas
Curly kale or greens of choice to serve
Chop onions into bite size pieces, finely chop garlic and grate ginger. Add oil to a pan and add onions, garlic and ginger. Sauté until fragrant. Add the curry paste, turmeric and paprika powder. Add the stock and turn the stove down to lightly simmer.
While this is simmering prepare your pumpkin. Quarter the pumpkin and scoop out the seeds. Peel the skin off and chop into squares. Add to the onion mixture and stir well. Make sure the stock just covers the pumpkin. (if necessary add more)
Place a lid on the pot and allow to simmer until pumpkin is soft. At this point the pumpkin fell apart when just being mixed with a spoon. If your pumpkin is cooked but more firm you can either use a potato masher or transfer some of the mix to the blender. Once your desired consistency is reached add the chickpeas and coconut cream to the mix.
Adjust seasoning as necessary. I added some green beans and served it with raw kale and brown rice. You could add the kale to the pot and allow it to cook lightly in the pot. Top with fresh coriander and chilli flakes.