Like the Americans would say. Fall is here and its pumpkin season!

With the recent thunderstorms, heavy downpours, and tweaking winds still at the doors, let this swift curry bring a peck of warmth and spice to your table tonight or any day you crave this delicious veggie. Relying on basic pantry staples like canned chickpeas, coconut milk and some fragrant spices, this one pot meal can come together with minimal effort. It is a persuasively ravishing pumpkin dish that deserves little fuss yet delivers a substantial wholesomeness to this hearty meal.

It allures all vegans with its unfeigned and endearing flavours.

Meat eaters could easily brown, red meat or chicken pieces at the initial stages of cooking. This subtly mesmerizes the dish and quietly allays the non-vegetarian concerns.

I served it with flat breads and basmati rice.

Pumpkin

First and foremost, pumpkin is delicious throughout the year, at least for me, it is.

If you find that the pumpkin is too hard to chop up, microwave the pumpkin 2-3 minutes to soften. it really depends on the thickness of the skin. Check it and perhaps you may need to cook it for another 2-3 minutes. This will make chopping up easier.

Otherwise place pumpkin into a preheated oven at 160 degrees celcius and cook for 10-15 minutes until the skin feels softer to chop up.

Store-bought chopped and cleaned pumpkin works perfectly too.

Coconut Milk

Coconut milk adds a delightful taste to this curry. If you prefer to use coconut lite milk and unable to find, mix one-part coconut milk with 4 parts water.

I love the full cream coconutty taste. Work with what your family likes.

Chickpeas

Canned chickpeas are always easier and allows for cooking on a fly. I have hungry boys that do not grant me much time to cook. So, I must find ways to accommodate quick, easy cooking especially after a long hard day and everyone is sitting with hunger pangs. Let us not talk about the hassle to take pics of the meals. Some days, boys barely wait, and I am so rushed.😩

Sometimes I wonder if it shows in my photography.😅

Always at its best!

Having cooked this meal so many times with meat and without, I can assure you that this recipe is one to keep. For a delicious spicy curry, yes you may halve the spices or double them depending on your taste, you will be looking for reasons to cook this dish.

PUMPKIN AND CHICKPEAS CURRY

Cooking time: 20 minutes

If using meat, it will vary on the tenderness of the meat, possibly 40 minutes

Serves: 4-6

Ingredients:

• 500g pumpkin (chopped into large cubes)
• 1 can chickpeas (drained)
• 1/2 can coconut milk
• 4 tbs olive oil
• 1 small onion (diced)
• 1/2 tsp of each of fennel seeds, jeera
• 1 large cinnamon stick
• 1 tsp ginger garlic paste
• 1/4 tsp turmeric
• 2 tbs homemade madras masala
• fresh coriander (dhania)
• Salt to taste

Method:

• Heat oil in a medium saucepan over low heat.
• Fry onions and whole spices until fragrant.
• Stir in ginger garlic paste and the ground spices.
• Add a little water to simmer the spice mixture.
• Toss in the pumpkin cubes and chickpeas.
• Add salt to taste.
• Stir to coat all the vegetables with the spice mixture.
• Add 1/4 cup water and allow to cook on medium heat until the pumpkin is tender.
• This should take 10-15 minutes.
• Add in the coconut milk and let this simmer together for another 10 minutes.
• Garnish with freshly chopped coriander.

For meat eaters:

• Use 1 kg of chicken pieces or meat (I tried it with lamb cubes) Brown the meat pieces on all sides before frying the onions.
• Complete steps 1, 2, 3 and 4.
• Add in your meat. Stir to combine and cook until the oil rises to the sides.
• Throw in 2 cups of water and allow meat to cook on medium heat until the meat is tender and most or all the water has evaporated.
• Complete the rest of the steps until done