Description
Warm, comforting pumpkin curry from Jamie Oliver brings Indian-inspired flavors to dinner tables everywhere. Creamy coconut, aromatic spices, and tender pumpkin create a hearty meal that welcomes you to savor each delicious spoonful.
Ingredients
Scale
Main Ingredients:
- 900 grams (2 pounds) pumpkin or squash
- 2 tins (800 grams/28 ounces) chickpeas
- 2 tins (800 milliliters/27 fluid ounces) light coconut milk
- 1 tin (400 grams/14 ounces) chopped tomatoes
Aromatics and Spices:
- 4 centimeters (1.5 inches) ginger
- 4 shallots
- 4 garlic cloves
- 1 fresh red chili
- 1 teaspoon mustard seeds
- 20 curry leaves
- 1 teaspoon turmeric
Herbs and Oils:
- 1 bunch fresh coriander
- Groundnut oil
Instructions
- Dice the pumpkin into 3 centimeters (1.2 inches) uniform cubes for even cooking. Julienne the fresh ginger into delicate matchstick-sized strips. Mince the coriander stalks into fine, tiny pieces.
- Pour 3 tablespoons (45 milliliters) of groundnut oil into a large heavy-bottomed pot. Heat on high flame until oil shimmers. Add minced garlic, sliced ginger, diced red chili, and finely chopped shallots. Reduce heat to medium and sauté until ingredients turn golden and release aromatic oils.
- Sprinkle mustard seeds into the pot, immediately followed by fresh curry leaves and prepared coriander stalks. Toast spices until curry leaves become crisp and mustard seeds start to pop. Dust ground turmeric over the mixture, stirring continuously.
- Pour in diced tomatoes and creamy coconut milk. Increase heat and bring the liquid to a vigorous boil, stirring occasionally to prevent scorching.
- Gently introduce cubed pumpkin and drained chickpeas into the simmering sauce. Lower heat, cover the pot, and allow the curry to simmer for 45 minutes. Periodically check liquid levels, adding water if the sauce appears too thick. Remove lid during the final 15 minutes to reduce and concentrate flavors, creating a rich, thick consistency.
Notes
- Melding flavors intensify overnight, making this curry an ideal make-ahead meal for busy home cooks.
- Freezing transforms the dish, preserving robust spices and tender pumpkin for convenient future enjoyment.
- Protein-packed chickpeas create a satisfying texture while boosting nutritional value of the vegetarian curry.
- Simmering slowly develops deep, complex flavors, allowing spices to fully infuse into pumpkin and legumes.
- Fresh ginger brings vibrant, zesty notes that ground spices simply cannot replicate in this aromatic curry.
- Customize heat levels by adjusting red chili quantities, catering to mild or fiery flavor preferences.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 6
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg