RECIPES FOR FRESH COCONUT RECIPES

Name: Pumpkin, chickpea & coconut curry
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 pumpkin or squash (roughly 900g); 4 cm piece of ginger; 4 shallots; 4 cloves of garlic; 1 fresh red chilli; 1 bunch fresh coriander; groundnut oil; 1 teaspoon mustard seeds; 20 curry leaves; 1 teaspoon turmeric; 1 x 400 g tin of chopped tomatoes; 2 x 400 g tins of light coconut milk; 2 x 400 g tins of chickpeas

PUMPKIN COCONUT CURRY RECIPE | JAMIE OLIVER CURRY RECIPES

Pumpkin coconut curry recipe | Jamie Oliver curry recipes image

This is the perfect warming dish to enjoy with your mates after you’ve been out for Bonfire Night. If you can, make it some time ahead – this will give all the wonderful flavours a chance to develop. Pumpkin and chickpeas are great friends and really hearty, so this dish will satisfy meat-eaters, too.

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 pumpkin or squash (roughly 900g)
4 cm piece of ginger
4 shallots
4 cloves of garlic
1 fresh red chilli
1 bunch fresh coriander
groundnut oil
1 teaspoon mustard seeds
20 curry leaves
1 teaspoon turmeric
1 x 400 g tin of chopped tomatoes
2 x 400 g tins of light coconut milk
2 x 400 g tins of chickpeas

Steps:

1. Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
2. Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and 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 occasionally and add a splash of water if it looks a bit dry.
3. When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
4. Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.

Nutrition Facts : Calories 392 calories, FatContent 21.8 g fat, SaturatedFatContent 12.4 g saturated fat, ProteinContent 14 g protein, CarbohydrateContent 35.8 g carbohydrate, SugarContent 13.4 g sugar, SodiumContent 0.2 g salt, FiberContent 10.2 g fibre

COCONUT MILK RECIPES - BBC GOOD FOOD

Coconut milk recipes - BBC Good Food image

Creamy canned coconut milk is a great storecupboard ingredient to cook with. Use it in bakes and desserts, or to cool and mellow spicy curries.

Provided by Good Food team

Number Of Ingredients 1

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