Serves 4
Ingredients: 540 g diced pumpkin with the skin on 240 g / 1 can chickpeas 100 g boneless salted fish (soaked and drained) 3 small diced tomatoes 1 medium chopped onion 4 cloves minced garlic 1 small, chopped sweet pepper 3½ tsp cumin 3 tbsp curry powder 1 tbsp paprika 2 tsp dried thyme ½ tsp cinnamon 1 tbsp ketchup 3 tbsp vegetable oil 120 ml Water Rice or roti (chapati) to serve
PUMPKIN & CHANA CURRY Method:
1. In a medium pot, cook onions in the hot oil
4. Feel free to add salt, pepper or other spices
until soft and translucent. Then add garlic,
at this point. If you want this to be spicy, try
dried thyme and other spices and heat until
adding a few small pieces of scotch bonnet
fragrant, stirring often.
pepper or chilli. Personally, I prefer the
2. Add your salted cod to the pot, frying it for 1
mildness of this summer curry, so I haven’t
-2 minutes. Then add the chickpeas and
added either.
water and bring to the boil. Allow the
5. While this curry is quite rich from the
chickpeas to cook for 20 minutes, then add
pumpkin, you can also add coconut milk for
the pumpkin. Cook on medium heat until
more creaminess and simmer for a further 5
chickpeas are tender.
minutes. adding
6. Serve with a bowl of rice, or roti dough like
tomatoes, sweet peppers and 1 tablespoon of
a double, along with pickled cucumbers and
ketchup. By this point, the pumpkin should
pepper sauce.
3.
Allow
the
curry
to
simmer,
have started to fall apart, creating a beautiful rich sauce. 79
Nutrition Info:
Sugars 12g
Energy 441 kcal
Fibre 11g
Fat 20g
Protein 15g
Saturates 3.7g
Salt 1.6g
Carbohydrate 56g
Iron 6mg
