Sangeeta Champaneri’s Pumpkin Chickpea Curry

National World - LocalTV

If you’re looking to get the most out of your pumpkins and reduce waste this Halloween, Leeds ‘Come Dine With Me’ winner Sangeeta Champaneri shows us how to cook a Pumpkin Chickpea Curry.

Transcript

00:00 Hi, welcome to my kitchen.

00:01 As we know, Halloween's around the corner

00:03 and there's lots of pumpkins around.

00:05 If you do have any leftover pumpkin,

00:07 there's so many things you can do.

00:09 And today I'm going to show you how to make

00:12 a delicious warming pumpkin and chickpea curry.

00:15 First of all, we will be sauteing in some sunflower oil,

00:20 some onions, some minced garlic and minced ginger.

00:24 We'll be adding a little bit of salt to taste,

00:26 chilli powder, mustard seeds, ground cumin and coriander,

00:31 garam masala, some cumin seeds and also some turmeric,

00:35 half a can of chopped tomatoes and some coconut milk

00:38 to add a lovely creamy consistency.

00:42 We'll also be adding the juice of half a lemon.

00:45 And also, as always, with every curry,

00:48 we will be garnishing that with lots of coriander.

00:51 I have started by sauteing the onions,

00:54 ginger, garlic, mustard seeds and cumin seeds

00:57 in some vegetable oil.

00:59 And that has been sauteing nicely for about 10 minutes.

01:02 And to that, we're now going to add all of the dry spices.

01:06 Three teaspoons of the cumin and coriander spice.

01:10 We've got a teaspoon of the turmeric,

01:12 half teaspoon of garam masala,

01:14 teaspoon and a half of the red chilli powder

01:17 and some salt to taste.

01:19 So all of that is going to go into the pan

01:21 and we'll give that a mix.

01:23 And that will create a little bit of a paste.

01:25 We're going to add the juice of half a lemon

01:28 and that will loosen the mixture up.

01:30 To that, we're going to add half a mug of coconut milk.

01:35 So again, give that a good stir.

01:38 And this is making a beautiful curry base, as you can see.

01:42 And then we're going to add half a can of chopped tomatoes.

01:47 To that, we're going to add the ready cubed pumpkin.

01:51 We've got 200 grams in there.

01:53 So we're going to pop that into the curry

01:56 and also a drained can of chickpeas.

01:59 We've given that a good stir.

02:01 We're going to simply cover that

02:06 and simmer on a low heat for 30 minutes

02:08 or until the pumpkin is nice and tender.

02:12 And then to finish off,

02:13 we will garnish that with lots of beautiful green coriander.

02:17 And can you imagine my horror and delight at the same time

02:22 when I was looking for some naan breads

02:23 to accompany my delicious curry?

02:26 I found these.

02:28 Aren't they great?

02:29 So much fun.

02:30 And I think I'll enjoy eating those.

02:32 They are a bit spooky.

02:34 Do not throw away your pumpkins this year.

02:38 Get making some lovely, nutritious meals.

02:41 I'm just going to add some natural yogurt to my curry

02:45 and let's see what my little friend thinks of this.

02:48 Let's, it's a shame to break it up, but there we go.

02:53 Mm, that's a great way to use up your pumpkin.

03:01 So delicious.

03:03 Highly recommend this recipe.

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