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Yellow coconut, chickpea & pumpkin curry - The Brick Kitchen
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Golden Coconut, Chickpea & Pumpkin Curry
Author: Claudia Brick
Ingredients
  • 500 g butternut pumpkin, approx
  • 1 large red onion thinly sliced
  • 3 garlic cloves minced
  • 3 tablespoons finely grated ginger
  • 1 red chilli finely chopped
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 1/2 teaspoons sea salt
  • 2 cans of chickpeas, drained and rinsed
  • 400 ml can coconut milk + 400ml water
  • 2 tomatoes coarsely grated
  • 1/2 cup chopped coriander root + 1/2 cup remaining leaves roughly chopped
  • couple of handfuls of baby spinach
  • 400 g green beans
  • 1/3 cup cashews toasted and chopped
  • plain yogurt to serve
Flatbreads
  • 1 1/2 cups flour
  • 2 1/4 teaspoons instant yeast (1 x 7g sachet)
  • 2 teaspoons caster sugar
  • 1 1/2 teaspoon salt
  • 3/4 cup warm water
  • 2 teaspoons olive oil
Instructions
Coconut, Chickpea and Pumpkin Curry

  1. Preheat the oven to 220°C fan. Cut the butternut pumpkin into chunks (leave the skin oand place on a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Roast for about 30 minutes or until golden and roasted.

  2. If making the flatbreads, make the dough now and set aside.
  3. Meanwhile, in a heavy based saucepan sauté the sliced red onion with a splash of olive oil over low heat until soft (5-10minutes). Add the ginger, garlic and red chilli and cook for a further 2 minutes.
  4. Add all the spices and cook for a further 2 minutes until fragrant (be careful not to burn them here).
  5. Add the drained and rinsed chickpeas and stir to coat in the spices.
  6. Add the coconut milk and a can-full of water (400ml). Grate the tomatoes into the curry (I just hold a box-grater over the pot). Add the chopped coriander roots.
  7. Bring to a simmer and cook for approx 15 minutes until slightly thickened.
  8. If cooking the green beans in the sauce, add 5 minutes before serving. Otherwise, you can blanch them separately and add at the end (this leaves them a more vibrant green colour).
  9. If making the flatbreads, cook them now.
  10. Right before serving, stir the spinach through the curry.
  11. Serve up bowls of curry with flatbreads, roasted pumpkin, a dollop of yogurt, chopped cashews, the rest of the coriander leaves and red chilli.
Flatbreads
  1. In bowl, mix together all ingredients to form a shaggy dough. Mix vigorously with a spoon for 3-5 minutes. It should be shaggy and sticky (too sticky to knead by hand), but still hold together.
  2. Cover with a tea towel and leave to rise for 30-45 minutes.
  3. When ready to cook, rip off chunks of dough with floured hands. On a well floured surface, roll out the dough into circles approx 5mm thick.
  4. Heat a heavy based fry pan over high heat (dry, no oil). Alternatively you can use a barbecue flat plate. Place a flatbread on the pan and leave to cook until bubbling and golden underneath (1-3 minutes), then flip and cook for a further minute or so on the other side. Wrap in a clean tea towel to keep warm until you serve up. Repeat with the remaining flatbreads.