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Chickpea and Pumpkin Curry

Pumpkin Curry

This Halloween why not use your pumpkin for more than just a lantern and make a delicious chickpea and pumpkin curry.

You will need:

The shaved insides of your pumpkin

1 Onion (chopped)

1 Clove of garlic (chopped)

1 Large tin of chickpeas

2tbsp Medium curry powder

½ tsp Turmeric

½ tsp Chilli flakes

1pint of Stock / Bullion

Handful of sultanas

1 tsp honey

1tbsp of Corn flour (if necessary)

Method:

Cut the top off your pumpkin (remove the seeds etc.) and to ensure that you’re able to get the most flesh out of your pumpkin without breaking the shape, cut the bottom off too – this will give you easier access. Using a short sharp knife cut / shave out the flesh of the pumpkin

–      this is a difficult task but worth it –

Pumpkin flesh

Once you’ve got as much flesh out as you can, place the pumpkin to one side…to be carved.

Gently fry the onions in olive oil until soft. Add the garlic (fry for 1 minute), then the curry powder, chilli flakes and turmeric (fry for a further 2 minutes).

Stir in the pumpkin and fully coat in the spices.  Once coated, add the drained chickpeas and stir. Fry for 3 minutes and then add the stock.

Simmer gently for 10 minutes – the pumpkin will begin to break down and “dissolve”, but will leave a delicious flavour. Add the honey and sultanas and continue simmering for a further 10 minutes.

If the consistency of the curry sauce is too thin, mix a little corn flour in (as per instructions on the pack).

This curry is delicious served with just about anything and we hope you enjoy.

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