In this week’s post, local Nelson chef and guest Blogger, Grant Dicker has a meal idea to help you put a tentative spring in your step. He’s sharing his recipe for Pumpkin & Nut Vegan Curry. Take it away, Grant…
It’s a very weather-driven time of year. When the warm Nelson sun is shining, we’re out in our t-shirts. But, the moment it disappears, we are rushing to turn on the heating and rug up warm. Consequently, you’re either comfort eating or feel like something lighter to celebrate the season. This doesn’t make meal planning easy.
The ideal dish to cook should be full of flavour, warm and comforting, yet not too heavy. In fact, this dish is a great way to introduce a meat-free meal into your repertoire. This Pumpkin and Nut Vegan Curry makes a delicious meal that will appeal to the whole family.
Pumpkin & Nut Vegan Curry
- One pumpkin (approximately 900g) diced into 3cm pieces.
- One thumb of ginger, chopped
- Four shallots, sliced
- Four cloves of garlic, crushed
- One fresh red chilli, chopped, with the seeds removed
- One bunch of fresh coriander, pick the leaves and chop the stalks
- Olive or cooking oil
- 1 tsp mustard seeds
- 1/2 Tbsp cumin powder
- 1/2 Tbsp Garam Masala
- 1 tsp fenugreek
- 1 tsp turmeric
- 1 x 400g tin of chopped tomatoes
- 500 ml of coconut cream
- 2 x 400g tins of chickpeas
- Five curry leaves
- 1-2 cups of mixed toasted almonds and cashews, depending on preference
Firstly, pour a good splash of oil into a large saucepan and place on a medium to high heat, depending on the thickness of your pan.
Heat, then firstly, add the ground spices. Cook them until you smell them roasting in the oil. Then, add the ginger, garlic, red chilli and shallots. Reduce the heat to medium. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves and coriander stalks. Continue to fry until the curry leaves go crispy.
Next, add the tomatoes and coconut milk. Return the curry to the boil, then add the pumpkin and chickpeas.
Turn the heat down, cover with a lid and simmer for 40 minutes. Check the curry occasionally, and add a splash of water if it looks a touch dry.
When the curry has cooked for 40 minutes, take the lid off (this will allow it to reduce). Then cook for a further 20 minutes or so, until the sauce is lovely and thick.
Add salt and pepper to taste.
Finally, scatter with the coriander leaves and serve with rice and naan bread.