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.
Category
🗞
NewsTranscript
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.