Chickpea, Pomegranate and Pumpkin Curry
From ‘The Detox Kitchen Bible’ by Lily Simpson and Rob Hobson
Courses
Main
Servings
Prep Time
4
10
minutes
Cook Time
45
minutes
Servings
Prep Time
4
10
minutes
Cook Time
45
minutes
Ingredients
1/2
large pumpkin
or use butternut squash if you can’t get hold of a pumpkin
1
tsp
coconut oil
1
large onion
finely diced
2
Garlic cloves
finely sliced
piece
thumb-sizedof ginger
grated with the skin on
5
curry leaves
1
tbsp
curry powder
3
cardamon pods
1
fresh red chilli
seeded and finely sliced
1
tsp
salt
1
tsp
ground black pepper
1
pomegranate or some pomegranate seeds
400
g
tin chickpeas
drained and rinsed
200
ml
Coconut milk
juice of 1 lime
handful of fresh mint leaves
finely chopped, plus extra to garnish
Instructions
Peel, scoop out the seeds and chop the pumpkin or squash.
Heat the oil in a large pan, on a high heat and cook the onion for about 5 minutes.
Turn the heat to low and cook for another 5 minutes before adding the garlic, ginger and curry leaves and cooking for another 3 minutes.
Mix in the curry powder, cardamon, chilli, 100mls water, salt and pepper and cook for another 3 minutes.
Add the pumpkin (or squash) to the pan with 150mls water, stir and simmer for about 20-25 minutes, until tender.
Meanwhile, scoop out the seeds from the pomegranate.
Add the chickpeas and coconut milk and simmer for a further 5 minutes and finally add the lime juice and chopped mint and stir through.
Serve hot, garnished with the pomegranate seeds and mint leaves.