Chickpea and Pumpkin Curry

Can you believe it’s Monday already? I feel like the weekend just flew by! On Saturday, I worked a solid 11 hour shift and despite how much I enjoy my job, I was definitely more than ready to leave after it. We aren’t big celebrators of Valentine’s Day, but we had planned to head into Surry Hills for a couple of cheeky cocktails and some Jamaican food at Queenies. What I wasn’t expecting though, was a little brown box waiting for me when I got home. Jared lied and told me a package had been delivered earlier that day for me. I was so confused, I didn’t remember ordering anything online or organising a product review?

When I opened it though, there was a little envelope inside and I recognised his cute little writing straight away. He had bought me Rachel Khoo’s The Little Paris Kitchen. I squealed. I’ve been wanting to buy this book for a couple of years now, but I have this thing with buying myself things. As in, I just don’t. I always find a reason not to and so this (like many other things on my mental wishlist) always got pushed aside. But he knew. And he bought me it. And I love him. I truly do!3The Little Paris Kitchen The Little Paris KitchenWe had a great time that night, and I think I’ll have to go back and do a proper review. Let’s just say that after a couple of drinks, our photography skills weren’t the best!1 2Sunday, I spent the day cleaning our place from top to bottom, as Jared’s parent were coming over for dinner for the first time and I really wanted to be able to show them a clean apartment, feed them a good dinner and be an all-round good host. I cooked, we ate, we drank some wine and before we knew it, it was past 9 and time for the night to end.

Today I had a full day at college, then came home and cooked up this little Chickpea and Pumpkin Curry. Such a simple, but super delicious Meat-Free Monday dinner. We haven’t done one in a while (oops!), so it was good to finally get back into it! 5 6 7All it is, is simply heating up the spices in some coconut oil, adding garlic, veg and chickpeas and mixing the spices through it all, pouring in some coconut milk, tinned whole tomatoes, chilli and salt and pepper and letting it all simmer away for half an hour. Which, coincidentally, is just enough time to put some brown rice/quinoa in a rice cooker, have a nice relaxing shower and make a pre-dinner cup of tea. Great, right?8 9 10 11 12 13 14 15 16 17 18Jared had a big bowl of seconds, so I think that’s his way of saying this is a good one!

I hope you enjoy it for your next Meat-Free Monday, or any day really!

Laura x

Chickpea and Pumpkin Curry
Serves 4
A hearty, sweet and nourishing meat-free curry!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 tablespoons cold pressed coconut oil
  2. 2 tablespoons curry powder
  3. 1 tablespoon smokey paprika
  4. 1/2 tablespoon turmeric
  5. 1 clove garlic, minced
  6. 1/2 butternut pumpkin, seeds removed, peeled and cubed
  7. 1 medium eggplant, cubed
  8. 1/2 small head broccoli, cut into florets
  9. 1 400g tin of chickpeas, drained and rinsed
  10. 1 large chilli, sliced (seeds removed if you want it less spicy)
  11. 1 400g tin of whole, peeled tomatoes
  12. 1 400ml tin of coconut milk
  13. Sea salt and cracked pepper to season
  14. Cooked brown rice or quinoa to serve
Instructions
  1. Drain the can of chickpeas and rinse well under water.
  2. Melt coconut oil on a medium heat in a large pot.
  3. Add the curry powder, paprika and turmeric to the coconut oil and stir for a minute, until nice and fragrant.
  4. Turn the heat up to high, add all the vegetables and chickpeas and mix well until it is all coated in the spices.
  5. Pour in coconut milk, the tinned tomatoes, sliced chilli, garlicand salt and pepper.
  6. Break the tomatoes apart gently with your spoon/spatula and stir until well combined.
  7. Turn the heat down to medium, cover most of the pot with a lid and leave to gently simmer for 30mins until the pumpkin has softened.
  8. Serve atop some cooked brown rice or quinoa.
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