Indian Curry with Pumpkin, Chickpeas and Coriander

This is a recipe by Louise De Brabandere for Think Tomato

🕑 30 minutes 🍴 Serves 4

Ingredients

• Neutral oil

• 1 tsp cumin seeds

• 1 tsp mustard seeds

• 1 large onion, finely chopped

• 5 cloves garlic, peeled

• 50 g ginger, peeled

• A pinch of chili flakes

• 2 tsp curry powder

• 1 jar of Think Tomato

• 1 tbsp sugar

• Salt and pepper

• 400 ml coconut milk

• 1 butternut squash (about 1 kg), peeled and cut into chunks

• 1 can chickpeas, rinsed and drained

• A handful of cashew nuts

• Fresh coriander (cilantro)

• Cooked rice or naan, to serve

Instructions

1. Heat a generous splash of oil in a heavy-bottomed pot over low to medium heat.

2. Add the cumin seeds and mustard seeds and let them toast for 30 seconds, until they start to pop.

3. Blend the onion, garlic, and ginger into a smooth paste. Add this to the pot and stir-fry for 1 minute.

4. Add the chili flakes, curry powder, Think Tomato, sugar, salt, and pepper. Stir-fry for 1 minute.

5. Deglaze with the coconut milk. Add the butternut chunks and let everything simmer for 20 minutes, or until the squash is tender, with the lid slightly ajar.

6. During the last 5 minutes, add the drained chickpeas.

7. Meanwhile, toast the cashew nuts in a dry pan over low heat until golden brown, being careful not to burn them.

8. Finish the curry with fresh coriander and toasted cashews.

9. Serve with rice or naan.

Enjoy!