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A hearty curry is just the thing for a cold night, and this is a fast one to put together. It's a dry-style curry, so serve it with a cucumber raita alongside rice or paratha. SERVES 4 Preparation Time: 5 Minutes |
| 2 tblsp vegetable oil | 1 teasp cumin seeds |
| 1 teasp yellow mustard seeds | 400g pumpkin, diced |
| Small handful curry leaves | 1/2 cup vegetable stock |
| Good pinch asafoetida | 1 teasp sea salt |
| 1 onion, finely chopped | 400g can chickpeas, drained |
| 2 cloves garlic, finely chopped | 1/2 cup thick unsweetened yoghurt |
| 1-2 red chillies, finely chopped | 1/2 cup coarsely chopped fresh coriander |
Heat the oil in a large saucepan then add the mustard seeds, curry leaves and asafoetida. Fry until the seeds begin to pop then add the onion and fry gently for 5-10 minutes or until soft but not browned.
Add the garlic, chillies and cumin and fry for a couple of minutes. Add the pumpkin and fry gently for a few minutes then add the stock, salt and chickpeas.
Cover and cook for 15 minutes or until the pumpkin is tender. Stir in the yoghurt and coriander, before serving with rice and raita.