Pumpkin and Chickpea Curry
6 Tbsp Butter
3 Tbsp Tumeric
1 Tbsp Ground Corrinader
2 Tbsp Ground Cumin
1 Tbsp yellow Mustard seeds
1 Onion finely diced
6x tomatoes finely diced (substitute with 2x 250g tins diced tomatoes)
500g pumpkin chopped into 3cm cubes and blanch till just tender
250g dried chickpeas soaked and cooked with pinch of salt (substitute with 250g tin chickpeas rinsed)
1 bunch spinach chopped
½ head of cauliflower cut into florets
Salt and pepper to taste
Place butter in large frying pan and melt. Add all 4 spices and sauté till fragrant.
Add onion, stirring occasionally and cook till transparent.
Add tomatoes, stir and cook for 15mins on low till sauce-like consistency
Place cooked pumpkin, chickpeas and spinach into sauce and stir. Simmer for 10min till spinach is cooked. If you would like a saucier consistency add a little water and cook longer to disperse flavour.
Add salt and pepper to taste
Serve with steamed rice, natural yoghurt, fresh coriander and a squeeze of fresh lime juice.
Pumpkin, Spinach and cauliflower can be substituted with other vegetables such as broccoli, sweet potato and carrots.
Left over curry can be divided up into meal size portions and frozen for up to 3 months.