Sangeeta Champaneri’s Pumpkin Chickpea Curry
If you’re looking to get the most out of your pumpkins and reduce waste this Halloween, Leeds ‘Come Dine With Me’ winner Sangeeta Champaneri shows us how to cook a Pumpkin Chickpea Curry.
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00:00 Hi, welcome to my kitchen.
00:01 As we know, Halloween's around the corner
00:03 and there's lots of pumpkins around.
00:05 If you do have any leftover pumpkin,
00:07 there's so many things you can do.
00:09 And today I'm going to show you how to make
00:12 a delicious warming pumpkin and chickpea curry.
00:15 First of all, we will be sauteing in some sunflower oil,
00:20 some onions, some minced garlic and minced ginger.
00:24 We'll be adding a little bit of salt to taste,
00:26 chilli powder, mustard seeds, ground cumin and coriander,
00:31 garam masala, some cumin seeds and also some turmeric,
00:35 half a can of chopped tomatoes and some coconut milk
00:38 to add a lovely creamy consistency.
00:42 We'll also be adding the juice of half a lemon.
00:45 And also, as always, with every curry,
00:48 we will be garnishing that with lots of coriander.
00:51 I have started by sauteing the onions,
00:54 ginger, garlic, mustard seeds and cumin seeds
00:57 in some vegetable oil.
00:59 And that has been sauteing nicely for about 10 minutes.
01:02 And to that, we're now going to add all of the dry spices.
01:06 Three teaspoons of the cumin and coriander spice.
01:10 We've got a teaspoon of the turmeric,
01:12 half teaspoon of garam masala,
01:14 teaspoon and a half of the red chilli powder
01:17 and some salt to taste.
01:19 So all of that is going to go into the pan
01:21 and we'll give that a mix.
01:23 And that will create a little bit of a paste.
01:25 We're going to add the juice of half a lemon
01:28 and that will loosen the mixture up.
01:30 To that, we're going to add half a mug of coconut milk.
01:35 So again, give that a good stir.
01:38 And this is making a beautiful curry base, as you can see.
01:42 And then we're going to add half a can of chopped tomatoes.
01:47 To that, we're going to add the ready cubed pumpkin.
01:51 We've got 200 grams in there.
01:53 So we're going to pop that into the curry
01:56 and also a drained can of chickpeas.
01:59 We've given that a good stir.
02:01 We're going to simply cover that
02:06 and simmer on a low heat for 30 minutes
02:08 or until the pumpkin is nice and tender.
02:12 And then to finish off,
02:13 we will garnish that with lots of beautiful green coriander.
02:17 And can you imagine my horror and delight at the same time
02:22 when I was looking for some naan breads
02:23 to accompany my delicious curry?
02:26 I found these.
02:28 Aren't they great?
02:29 So much fun.
02:30 And I think I'll enjoy eating those.
02:32 They are a bit spooky.
02:34 Do not throw away your pumpkins this year.
02:38 Get making some lovely, nutritious meals.
02:41 I'm just going to add some natural yogurt to my curry
02:45 and let's see what my little friend thinks of this.
02:48 Let's, it's a shame to break it up, but there we go.
02:53 Mm, that's a great way to use up your pumpkin.
03:01 So delicious.
03:03 Highly recommend this recipe.