Karen Martini's pumpkin and chickpea coconut curry

Name: Karen Martini's pumpkin and chickpea coconut curry
Cook time: 1 h
Total time: 1 h
Cuisine: Indian
Ingredients: 4½ tbsp coriander seeds; 150g cashews; 1 onion, finely diced; 5 garlic cloves, sliced; 10cm piece ginger, peeled and sliced; 1 lemongrass stalk, white part only, finely sliced; 20 curry leaves; 3 bird's-eye chillies, chopped; 1 bunch coriander, leaves picked, stems and roots finely sliced; 80ml ghee, coconut oil or olive oil; 1½ tbsp curry powder; 2 tsp ground cardamom; 1 tbsp salt flakes; 800g pumpkin, peeled and cut into 6cm chunks; 400g cooked chickpeas (or a 400g tin of chickpeas); 400ml coconut cream; 25g palm sugar, grated; 7 makrut lime leaves, 3 very finely shredded; 1 lime, juiced; jasmine rice, to serve

Instructions

Cook:1h

This is an intense, fragrant curry that can easily be made vegan if you use coconut oil rather than ghee. Its sweet, rich hotness means it wants for nothing, bar some rice and perhaps wilted greens.

Updated at: Thu, 21 Nov 2024 15:35:15 GMT