Hamdi Saidani This Jamie Oliver Pumpkin Curry with chickpea and coconut milk is one of the best Indian-style curry recipes ever. This Pumpkin Curry becomes so flavorful and delicious that if it can be made a day ahead, it’s even better. It is best to serve it with brown or white rice, potato salad, and naan bread.
Jamie Oliver Pumpkin Curry Ingredients
- 900g pumpkin or squash
- 2 tins (400g each) chickpeas
- 2 tins (400g each) light coconut milk
- 4 cm ginger
- 4 shallots
- 4 garlic cloves
- 1 fresh red chili
- 1 bunch fresh coriander
- Groundnut oil
- 1 tsp mustard seeds
- 20 curry leaves
- 1 tsp turmeric
- 1 tin (400g) chopped tomatoes
How To Make Jamie Oliver Pumpkin Curry
- Prep the Veggies: Cut the pumpkin into 3 cm chunks. Slice the ginger into matchsticks. Chop the coriander stalks finely.
- Start Cooking: Heat a good amount of groundnut oil in a large pot on high heat. Add ginger, garlic, red chili, and shallots. Lower the heat to medium and cook until golden.
- Add Spices: Stir in mustard seeds, curry leaves, and coriander stalks. Fry until the curry leaves crisp up. Add turmeric.
- Add Liquids: Pour in the chopped tomatoes and coconut milk. Bring to a boil.
- Simmer: Add the pumpkin and chickpeas. Lower the heat, cover, and simmer for 45 minutes. Check occasionally and add water if needed. Remove the lid and cook for an additional 15 minutes to thicken the sauce.
What To Serve With Pumpkin Curry
This Pumpkin Curry goes well with brown rice, potato Salad, and naan bread. You can also serve it with Coconut Curried Lentils and Thai Iced Tea for a complete meal dinner.
How To Store Pumpkin Curry
- In The Fridge: Cooked Pumpkin Curry can last in the fridge for about 3-4 days. Make sure to let it cool before storing.
- In The Freezer: You can also freeze Pumpkin Curry for about 1 month. When ready to serve again, thaw it in the refrigerator.
How To Reheat Leftover Pumpkin Curry
To reheat Pumpkin Curry, place it in a saucepan and warm over low heat for about 5-7 minutes, stirring occasionally.
Can you use yogurt instead of coconut milk in curry?
Yes, use about the same amount of yogurt instead of coconut milk in this recipe. But keep in mind, Jamie Oliver said that using yogurt will give the curry a tangier taste and may not be as creamy as when using coconut milk.
Try More Curry Recipes:
- Chicken Curry
- Leftover Chicken Curry
- Leftover Lamb Curry
- Curry Chicken Salad
- Jamie Oliver Turkey Curry
- Slow Cooker Lamb Curry
Jamie Oliver Pumpkin Curry
Description
This Jamie Oliver Pumpkin Curry with chickpea and coconut milk is one of the best Indian-style curry recipes ever. This Pumpkin Curry becomes so flavorful and delicious that if it can be made a day ahead, it’s even better. It is best to serve it with brown or white rice, potato salad, and naan bread.
Jamie Oliver Pumpkin Curry Ingredients
How To Make Jamie Oliver Pumpkin Curry
- Cut the pumpkin into 3 cm chunks. Slice the ginger into matchsticks. Chop the coriander stalks finely.
- Heat a good amount of groundnut oil in a large pot on high heat. Add ginger, garlic, red chili, and shallots. Lower the heat to medium and cook until golden.
- Stir in mustard seeds, curry leaves, and coriander stalks. Fry until the curry leaves crisp up. Add turmeric.
- Pour in the chopped tomatoes and coconut milk. Bring to a boil.
- Add the pumpkin and chickpeas. Lower the heat, cover, and simmer for 45 minutes. Check occasionally and add water if needed. Remove the lid and cook for an additional 15 minutes to thicken the sauce.
