Pumpkin & Chickpea Curry

Ingredienser

• 15 ml garlic infused olive oil
• 1 tbsp dark soy sauce
• 100 g tomato paste
• 1 bundt coriander
• 1 mellemstor capsicum
• 1 cup chickpeas
• 500 ml vegetable stock
• 500 ml coconut milk unsweetened
• 1 tsp ground cardamom
• 2 tsps coriander seed
• 2 tsps cumin
• 1 spsk. curry powder
• 1 cup greek yoghurt
• 500 g butternut pumpkin
• 2 tsps paprika
• 1 strejf black pepper
• 1 tsk. saffron
• 2 tsk. turmeric (ground)
• 1 strejf salt
• 1 spsk. olive oil
• 1 lime yields lime juice
• 1 kop, hakket carrots
• 1 tsk. ginger
• 1 kop, hakket spring onions
• 1 red hot chilli peppers
• 3 kopper white rice (long-grain, cooked)

Vejledninger

1. Preheat oven to 200C. Drain and rinse chickpeas and place on a tray. Toss through curry powder, salt & pepper, olive oil. Roast until crispy.
2. On a seperate tray, place diced pumpkin, capsicum, and carrot. Season as desired and splash with olive oil. Roast until pumpkin is starting to soften.
3. In a large pan, add garlic-infused olive, remaining spices, ginger, and chilli. Fry for 20 seconds or so (make sure your extractor fan is on to protect your nostrils!), then immediately add tomato paste and fry off for 30 seconds. Add coconut milk, veggie stock and soy sauce and bring to a simmer for a couple of minutes.
4. Add roasted veggies to the pan, bring to a boil, cover and reduce to simmer for at least 20 minutes until veggies are soft, stirring occasionally. Taste after 10 minutes or so and adjust as desired by adding more of select ingredients.
5. To thicken, if needed, create a slurry with tapioca flour and water in a separate bowl. Then stir through.
6. Serve over white rice. Top with yoghurt mixed with lime juice, fresh chopped coriander, and roasted chickpeas. Enjoy!