HALLOWEEN SPECIAL: CHICKPEA, POMEGRANATE PUMPKIN CURRY
Halloween is just around the corner and what does that mean? PUMPKIN time! The lovely team at London based deli and delivery service The Detox Kitchen are sharing with us their favourite dish for the season, which also happens to be super rich in vitamins B1, C and E, iron, potassium, phytoestrogens and fibre. So not only does it taste insanely delicious, it will also fuel your body with so much goodness! Win win.
Chickpeas seem to have been made for vegetable curries as they have a wonderfully satisfying texture and they soak up all the spicy flavours. This recipe combines Indian spices with some Middle-Eastern influences in the pomegranate seeds and mint. The curry makes the perfect nourishing meal when you’ve been hit with the flu – iron and vitamin C are essential for a strong immune system, and coconut contains lauric acid, which has anti-viral properties. The Detox Kitchen
I N G R E D I E N T S :
Serves 4
- ½ large pumpkin
- 1 tsp coconut oil
- 1 large onion, finely diced
- 2 garlic cloves, finely sliced
- A thumb-sized piece of ginger, grated with the skin on
- 5 curry leaves (preferably fresh)
- 1 tbsp curry powder
- 3 cardamom pods
- 1 fresh red chilli, seeded and finely sliced
- 1 tsp salt
- 1 tsp ground black pepper
- 1 pomegranate
- 400g tin chickpeas, drained and rinsed
- 200ml coconut milk
- Juice of 1 lime
- A handful of fresh mint leaves, finely chopped, plus extra leaves to garnish
D I R E C T I O N S :
- To prepare the pumpkin, cut the piece in half and scoop out the seeds and fibres. Cut each half into four pieces, then peel off the skin and discard. Cut the flesh into 1cm-thick wedges or half-moons.
- Set a large pan on a high heat and add the oil. Add the onion and cook for 5 minutes. Turn the heat to low and cook for another 5 minutes. Now stir in the garlic, ginger and curry leaves and cook for 3 more minutes. Mix in the curry powder, cardamom, chilli, 100ml water, the salt and the pepper. Cook for another 3 minutes.
- Add the pumpkin to the pan with 150ml water. Stir well. Simmer for 20–25 minutes until tender.
- Meanwhile, cut the pomegranate in half and place the halves cut side down on some kitchen paper. Gently tap them with a wooden spoon until all the seeds have fallen out. You will have to remove some of the skin that has fallen out too. Set the seeds aside.
- Add the chickpeas and coconut milk to the curry and simmer for a further 5 minutes. Finally, add the lime juice and chopped mint and stir through. Serve hot, garnished with the pomegranate seeds and mint leaves.
*Recipe taken from The Detox Kitchen Bible, published by Bloomsbury.
