PUMPKIN & CHANA CURRY

Method:

1. In a medium pot, cook onions in the hot oil until soft and translucent. Then add garlic, dried thyme and other spices and heat until fragrant, stirring often.

2. Add your salted cod to the pot, frying it for 1 -2 minutes. Then add the chickpeas and water and bring to the boil. Allow the chickpeas to cook for 20 minutes, then add the pumpkin. Cook on medium heat until chickpeas are tender.

3. Allow the curry to simmer, adding tomatoes, sweet peppers and 1 tablespoon of ketchup. By this point, the pumpkin should have started to fall apart, creating a beautiful rich sauce.

4. Feel free to add salt, pepper or other spices at this point. If you want this to be spicy, try adding a few small pieces of scotch bonnet pepper or chilli. Personally, I prefer the mildness of this summer curry, so I haven’t added either.

5. While this curry is quite rich from the pumpkin, you can also add coconut milk for more creaminess and simmer for a further 5 minutes.

6. Serve with a bowl of rice, or roti dough like a double, along with pickled cucumbers and pepper sauce.

Nutrition Info:

Energy 441 kcal

Fat 20g

Saturates 37g

Carbohydrate 56g

Sugars 12g

Fibre 11g

Protein 15g

Salt 16g

Iron 6mg