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Roast Pumpkin & Chickpea Madras

A mild, creamy vegetarian curry. Quick and easy to prepare and it freezes well. 

Course Main Course
Cuisine Indian, Vegetarian
Servings 2
Calories 480 kcal
Author Sharon

Ingredients

  • 300 gm peeled pumpkin- cut into 2 cm dice
  • 2 tbsp Olive oil
  • salt and pepper
  • 1/2 teaspoon garam masala
  • 1 440 gm canned chickpeas rinsed and drained
  • 1 brown onion - finely diced
  • 1 tablespoon finely chopped parsley
  • 2 cloves garlic - crushed
  • 1/2 tsp fresh ginger - grated
  • 2 tablespoons madras curry mix see post
  • 1 440 gm canned chopped tomatoes
  • 1/2 cup water
  • 1/2 cup coconut milk

Instructions

  1. Toss pumpkin on prepared tray with olive oil, garam masala and season with salt and pepper. Roast for about 15 minutes, then toss, add chickpeas and roast for a further 5 minutes.

  2. Heat a drizzle of oil in a large pan on medium heat and cook onion for 3–4 minutes. Add parsley, garlic, and ginger, cook for a further 5 minutes. Add madras mix (see blog) and cook for 1 minute. Add all remaining curry ingredients and bring to a simmer. Reduce heat to low-medium and simmer for 5 minutes, stirring often.

Recipe Notes

You can use a purchased madras mix, if it is a paste omit ginger.