- 1 butternut squash
- A bunch of chopped shallots
- 4 cms of ginger chopped in slices
- 4 cloves of chopped garlic
- 1 fresh red chilli
- 1 or 2 tsp of chopped coriander (stalks and leaves separate)
- 1 tsp mustard seeds
- 6 curry leaves
- 1 tsp turmeric
- 1 can of chopped tomatoes
- 1 can of coconut milk (cream)
- 400 grams of chickpeas
Peel and chop the butternut squash into 3-4 cms chunks and cut the ginger into thin slices. Pour oil into a big saucepan (high heat). Add ginger, garlic, red chilli and shallots, then reduce to a medium heat, cook till golden, add mustard seeds, curry leaves and chopped coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas.
Reduce to a low heat, cover with a lid and simmer for 45 minutes. (check ocassionally and add water if it looks dry)
When the time is up, take the lid off and cook for a further 20 minutes or so until sauce is thick. Garnish with coriander leaves and serve with rice and naan bread =) Enjoy!