Spread the pumpkin cubes on an oven tray and drizzle with 2 tablespoons coconut oil. 3. Pumpkin and chickpea coconut curry. 1 large brown onion, peeled and finely diced 400ml coconut milk Season with salt to taste. Serve the curry on top of the rice, and garnish with fresh coriander and the roasted chickpeas. Roasting the pumpkin first makes this curry flavourful and naturally sweet. Roast for 10 minutes, then flip the eggplant (top should be starting to brown) and turn the chickpeas (by shaking). Add the onion and sauté gently until translucent and starting to caramelize. Gluten free option for Coeliacs: Check that your dried spices, vegetable stock, and soy sauce are gluten free. Taste for seasoning and serve garnished with fresh coriander, steamed rice or naan bread. 500g peeled and cubed pumpkin Place the chickpeas and eggplant into the preheated oven. ¼ cup desiccated coconut Recipe and photos: Elien Lewis INGREDIENTS ½ cup coconut oil, melted 500g peeled and cubed pumpkin 3 cloves garlic 4cm fresh ginger 2 teaspoons cumin seeds 1½ teaspoons coriander seeds 6 cardamom pods (husks […] Sprinkle with salt and bake for 25 minutes, or until pumpkin is tender and slightly caramelized around the edges. This is an extract from our new special edition, Sustainability Through the Seasons. Buy a low FODMAP vegetable stock. I added garlic, onions, pumpkin, coconut milk, chickpeas, and spinach. This Pumpkin and Chickpea Curry is pure comfort! Heat the oven to 180°C. Slightly spicy, this curry … Preheat oven to 180 °C (356 °F). Like many curries, this one tastes better the next day. 2. Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. Fry for one to two minutes or until fragrant. Stir in the pumpkin to coat. Contact Us  / Newsletter / Advertise With Us  / Subscribe, Recipe: Two Raw Sisters' Vegan Chocolate Tart with Tahini Salted Caramel, Recipe: Ruth Pretty’s Raspberry Jelly-Tip Pavlova Roll, 5 common egg imperfections and what they say about your chickens, How to recognise and treat respiratory problems in chickens. Place the chickpeas and eggplant into the preheated oven. Add a pinch of sugar to the sauce if needed and remove the bay leaf. Sent every Saturday. A beautiful fragrant veggie chickpea curry with korma spices made creamy with rich coconut milk and perfectly roasted pumpkin pieces. Many of the ingredients are dried spices or staple pantry items which will last for many recipes. If the vegetables are soft, then dissolve 2 teaspoons of cornflour (cornstarch) in 2 tablespoons of warm water and mix through the curry to thicken. 1 teaspoon garam masala Roast for 10 minutes, then flip the eggplant (top should be starting to brown) and turn the chickpeas (by shaking). All rights reserved. You make the curry paste from scratch (which is impressive, yet easy). Fold through the cooked eggplant. Styling by Hannah Meppem. Cook for a further 10 minutes or until the chickpeas are evenly brown, and the eggplant is cooked on both sides. Vegan Pumpkin Chickpea Curry – Ready in 25 minutes! 3 cloves garlic ½ cup coconut oil, melted Cook for a further 10 minutes or until the chickpeas … Chickpea Pumpkin Coconut Curry (vegan) #vegetarian #pumpkin #chickpea #paleo #dinner July 04, 2019. Cook Time 50 mins. Add the roasted pumpkin and simmer for another 5 minutes. Roasting the pumpkin first makes this curry flavourful and naturally sweet. I have an inclination that I'm somewhat late to board the pumpkin train. Pumpkin and chickpea coconut curry.Credit:William Meppem. Adding pumpkin puree adds some nice orange hue to this vegan pumpkin chickpea curry, makes it super creamy , and the sweetness from the pumpkin means that there’s no need to add sugar to the sauce. Add the chickpeas, coconut cream, palm sugar, whole lime leaves and 850ml of water. 6 cardamom pods (husks removed, seeds only) Breakfast To read more from Good Weekend magazine, visit our page at The Sydney Morning Herald, The Age and Brisbane Times. Add the chickpeas and cook for a further minute, then pour in the stock, coconut milk and lemon juice. Make sure you get canned chickpeas in water. Buy tinned coconut milk and check for high FODMAP ingredients like inulin. 2  Let everything come to a gentle boil, simmer covered until pumpkin is tender. Cook for a further 10 minutes or until the chickpeas are evenly brown, and the eggplant is cooked on both sides. Its sweet, rich hotness means it wants for nothing, bar some rice and perhaps wilted greens. Blitz to a paste (add 2 tablespoons coconut oil to help — it should be as smooth as possible). Zest the lime while the sauce thickens. These are lower in FODMAPs because the oligosaccharides leach out of the bean and into the water (just make sure you rinse them well). Bring to a simmer and then turn down to medium low heat. Set a large pot over medium heat and add 2 tablespoons more of coconut oil. Bring to a simmer and cook over a low heat for about 35 minutes. While the pumpkin is cooking, start on the curry paste. Place the onion, garlic, ginger, lemongrass, curry leaves, chilli and coriander stems and roots in a blender with a tablespoon of the ghee or oil and blitz to a rough paste. Allow to cook for 20 minutes, stirring occasionally. Transfer to a pan set over medium heat and toast for 3 to 4 minutes, or until fragrant. Cover with a large lid. Once you have mastered this curry base you can experiment by adding different ingredients like tofu or spinach.