This is a great hearty meal with chickpea's and pumpkin (or butternut), it is spicy but not hot. Delicious Sunday night meal.
Nutrition -
Chickpea's - Gluten free and a high source of protein, fibre, Iron, vitamin B6 and Magnesium
Turmeric - Iron, Calcium, Vitamin B6, Magnesium. Including huge health benefits.
Pumpkin - Vitamin A, C, B6, Iron, Calcium and Magnesium.
Pumpkin Madras Recipe
Serves 5 - 6
1 whole or 9 - 10 cups cubed butternut or pumpkin
4 cups cooked chick pea's (best to buy dried chickpea's and soak overnight, drain and in a pot cover well with water and simmer for about 50 mins or until tender.
1 can coconut milk
2 cups tomato puree
1 1/2 cup stock or water
2 heaped tsp cornflour mixed with a little water
Coconut oil for frying and roasting
Yogurt and fresh coriander for decorating at the end.
Spices -
2 tbsp dried coriander
1 tbsp cumin - this is hot and spicy, but don't leave it out.
1 tbsp turmeric
1 tbsp grated ginger
1 lime or lemon juice
1 tsp chilli powder - option for extra heat
Method
Oven 200 c
1 - Place your cubed butternut or pumpkin on an oven tray with some oil and roast until brown, don't over cook it.
2 - Mix all the spices together.
3 - Heat a heavy base pot, add 4 tbsp oil, fry on low the spice's, stirring with a wooden spoon.
4 - Add the tomato puree to the spices. Cook on low 1 minute.
5 - Add the water or stock and chickpea's and simmer for about 20 mins with the lid on.
6 - Add the lemon juice and coconut milk, heat through. Add cornflour mix if it is too runny, it will thicken up with the pumpkin.
Taste and season with sea salt and pepper - if your stock has salt in it don't add.
7 - Add pumpkin, stir gently and serve.
8 - Serve in bowls and top with yogurt and fresh coriander.
This can be frozen.
