[donotprint] I love hot and spicy food and it love it even more when it involves some sort of creamy sauce; when I say creamy it doesn’t necessarily contain any cream, usually not even a smidgen.
Seen as squash puree makes such a fantastic cheesy creamy sauce I figured pureed pumpkin would have the same effect…but in curry form!
Earlier in the week I enjoyed this pumpkin and chickpea curry with a side of homemade vegan naan bread and some fresh mango to freshen the whole dish up.
Pumpkin puree and soy milk formed the base on the spicy sauce; I even topped it off with fresh chopped green chilli for an extra kick.
Carrots, chickpeas, the pumpkin sauce…all topped off with spring onions, chilli and flaked almonds. It was quite a little lunch time treat and so easy to whip together the night before. It was curry in a flash.
Onion and garlic, followed by the carrot and spices in the pan…pumpkin puree, a bit of vegetable stock followed by your chickpeas (straight from a can). You just want it to reduce down and for your carrots to become nice and tender. A bit of soy milk finishes it off for an extra bit of creaminess and it’s ready to go.
I’m sure the sauce could be used with lots of other add ins…but the chickpeas worked really well. Every so often I get this longing for curry and whipping up this one is possibly the quickest way to satisfy it.
The fresh homemade naan bread on the side is a must for me. I like my rice but with a curry it’s got to be naan. Again something that’s so easy to make and made extra healthy, wheat free and vegan by using wholegrain spelt flour, soy milk and soy yoghurt.
A sprinkling of nuts always finishes a curry of nicely for me be it flaked almonds, pistachios or peanuts (I’m yet to deviate from the three!) and a curry calls for something fresh/cold on the side. Cucumber raita or mango chutney are the two obvious choice, but plain, fresh, juicy, perfectly ripe mango was a fantastic little addition. There’s nothing better than a mango that’s so fresh the juice drips through your fingers as you somehow manage to peel the skin straight from the flesh.
What’s your favourite curry side?[/donotprint]
Creamy Pumpkin and Chickpea Curry
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 25 – 30 minutes
- 125g (4.5 ounces) cooked chickpeas
- 1 small carrot peeled and diced
- 1 tsp olive oil
- ½ small white onion finely chopped
- 100g (3.5 ounces) canned pumpkin
- 165ml (1/2 cup) vegetable stock
- 65ml (1/4 cup) soy milk
- ½ tsp cumin
- 1 small clove of garlic minced
- ½ tsp ground coriander
- Pinch of ground ginger
- ¼ tsp chilli powder
- ¼ tsp cinnamon
- Salt and Black Pepper to taste
- 1 tbsp fresh coriander
- 1 tbsp chopped spring onions
- 1 tbsp flaked almonds
- 1 tsp green chilli finely chopped (optional)
- ½ small mango sliced
- Homemade Naan Bread (recipe below)
- Add garlic, onion and oil to a pot and cook for 2- 3 minutes over a medium heat; until the onion becomes translucent. Drop carrots in to the mix and sprinkle in all spices. Cook for a further 3-4 minutes (keep an eye on the garlic to ensure it doesn’t burn).
- Add pumpkin puree, cooked chickpeas and vegetable stock to the pot. Bring the boil, cover and simmer for 15-20 minutes. The curry sauce should be thick and creamy. Add in your soy milk and simmer for a further 5 minutes and season with salt and black pepper to taste.
- Serve with fresh coriander, spring onions, almonds and chilli on top and your naan and mango on the side!
Homemade Spelt Naan Bread
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 12-15 minutes
- 60g (1/2 cup) wholegrain spelt flour
- 2-3 tbsp soy milk + a few drops of hot water
- 1/4 tsp dry active yeast
- 2 tsp olive oil
- 1 tbsp plain soy yoghurt
- Mix together the soy milk, hot water and dry active yeast and set to one side for 5 minutes. Combine yoghurt, oil and flour and slowly add in milk (you may not need it all) until a soft dough forms. Cover and set aside in a warm dry place for 30 minutes until doubled in size.
- Preheat oven to 180C (350F). Knead dough for a couple of minutes on a floured surface. Using a rolling pin roll out dough until it is 1/4 inch thick, place on a known stick baking tray and bake for 12-15 minutes.