I made this curry for a great Indian feast earlier in the week. This rich and creamy curry balanced perfectly with the tangy prawns in tamarind curry. For vegetarians I think a potato curry with tamarind would be in order. I also served palak paneer, my favourite curry.
Serves 4-6 as part of a feast
|2||cloves||garlic, finely sliced|
|2||cm||piece ginger, finely sliced|
|1||small red chilli, finely sliced|
|200||grams||pumpkin, diced into 2cm cubes|
|400||grams||can of chickpeas, drained|
|2||tablespoons||fresh coriander, chopped|
Heat the vegetable oil in a medium sized saucepan with a lid. Gently fry the garlic, ginger, and mustard seeds till fragrant. Add the curry leaves and turmeric and increase the heat. When the mustard seeds begin to pop, add the pumpkin, coconut cream, chickpeas and salt to taste. Cover and gently simmer for about 20 minutes. Remove the lid and simmer till reduced to your desired consistency. Serve topped with fresh coriander.