Vegetarian chickpea curry

Ingredients

• 1 tsp coriander seeds
• 1 tsp yellow mustard seeds
• 1 tsp brown mustard seeds
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp ginger powder
• 1 tsp kashmiri chili powder
• 50 g coconut oil
• 50 g garlic, fresh and crushed
• 50 g ginger, fresh and grated
• 2 large brown onions (about 250 g), peeled and diced
• 2 large carrots (about 250 g), peeled and diced
• 2 medium sweet potato (about 250 g), peeled and diced
• 4 sticks (about 250 g) celery, diced
• ¼ of a pumpkin (about 250 g), diced
• 1 400 g can chickpeas, drained and rinsed
• 1 L vegetable stock (or use water)
• coconut milk, to taste, optional
• Yoghurt or raita, coriander leaves, mint leaves and diced deseeded cucumber to garnish, optional
• Rice to serve, optional

Instructions

1. In a large heavy based fry pan, toast all dry spices over a low to medium heat, stirring regularly, until fragrant and warmed through.
2. Add oil, ginger, garlic and onion, and sauté until onion is translucent and everything is combined.
3. Add all vegetables and toss through to ensure even coverage of spices.
4. Add enough stock to just cover, add additional water if necessary. Gently simmer for up to 30 minutes or until vegetables are cooked through but still holding their shape.
5. Add chickpeas and cook for a further 5 minutes until chickpeas are heated through.
6. If adding coconut milk, add it now and reduce for up to a further 10 minutes.
7. Serve curry on its own or with rice or yoghurt, if desired.