Chickpea and Pumpkin Curry - traditional recipe

What does it include?

Ingredients

• 480 ml pumpkin, peeled and cubed
• 240 ml cooked chickpeas
• 1 medium onion chopped
• 2 cloves of garlic, minced
• 5 ml grated fresh ginger
• 30 ml yellow curry paste
• 1 400g can of diced tomatoes
• 240 ml coconut milk
• 1 bay leaf
• 30 ml olive oil
• Salt and pepper to taste
• Chopped fresh cilantro to decorate

How to prepare it step by step?

Preparation

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until transparent. Add the garlic and ginger, cooking for a couple more minutes until fragrant.
2. Add the yellow curry paste and stir well with the onions and garlic. Cook for 2 minutes to release its aroma.
3. Add the pumpkin and chickpeas, followed by the diced tomatoes and bay leaf. Mix well and cook for 5 minutes, allowing the flavors to meld.
4. Pour in the coconut milk and bring to a gentle boil. Reduce heat and simmer for 20-25 minutes until the pumpkin is tender and the curry thickens.
5. Remove the bay leaf and adjust the salt and pepper to taste. Serve hot, garnished with fresh chopped cilantro.
6. Accompany with basmati rice or naan bread for a complete experience.