When I first met my husband, he told me he would cook a potato pumpkin curry for me one night. And he did - I soon found out he was a pretty good cook!
I made a potato pumpkin curry last night and although it wasn't like that first potato pumpkin curry we shared, it transported my mind back 7 years ago when we met and were getting to know each other. Ahh sweet love! It's no wonder curry is such a favourite in our household.
Potato Pumpkin Chickpea Curry
1 tbsp olive oil
1 tbsp curry powder
2 tsp turmeric
1 tsp garam masala
1/2 tsp ground black pepper
2 tsp vegetable stock powder (or salt to taste)
750g kent pumpkin
1 cup cooked chickpeas
400mL coconut cream
1 1/2 cups jasmine rice, uncooked
Cilantro for garnish (optional)
Firstly prepare the vegetables - peel and finely dice the onion, peel and dice the potatoes into 2cm chunks, remove skin off pumpkin and chop into 2-3cm chunks.
Heat the oil in a large frying pan and add the onion, curry powder, turmeric, garam masala, pepper and stock powder.
Fry the onion for a few minutes over a medium heat, then add the potatoes and pumpkin and continue to fry for a further 5 minutes, stirring frequently to coat the vegetables in the spices.
Add the chickpeas, coconut cream and passata, stir well to combine.
Bring to a boil then cover and reduce heat to low, and cook for 20-30 minutes or until vegetables are soft.
Meanwhile, cook the rice according to packet instructions.
Serve the curry with rice and a few sprigs of fresh cilantro leaf.