• Chickpea and pumpkin curry (Adam Liaw)Source: Adam Liaw

A good curry is one of the most comforting meals you can have, especially during the cooler months. My mum made a lot of curries at home when I was growing up, but I sadly didn't appreciate it until I was much older. She never uses coconut milk in her recipes but for me, it's non-negotiable.

Serves
4

Preparation

20min

Cooking

30min

Skill level

Easy
By
Average: 4.4 (106 votes)
Yum

Ingredients

  • 3 tbsp ghee
  • 1 onion, finely chopped
  • 1 tsp garam masala
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • 6 fresh curry leaves
  • 3 cm piece ginger, finely grated
  • ½ Kent pumpkin (or 1 whole butternut pumpkin), peeled, seeded and diced
  • 1 400 g can coconut milk
  • 2 400 g cans chickpeas, drained and rinsed
  • 1 bunch coriander, roots and stalks finely chopped, leaves left whole
  • 60 g baby spinach
  • 250 ml (1 cup) vegetable oil or sunflower oil
  • steamed basmati rice, raita and mango chutney to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Melt the ghee in a heavy-based saucepan over medium heat. Add the onion and stir until soft. Add the spices, curry leaves and ginger and cook for 30 seconds or until fragrant.
  2. Add the pumpkin and 125 ml (½ cup) water and simmer until the pumpkin softens. Reduce the heat to low, add the coconut milk, half the chickpeas and a handful of the chopped coriander roots and stalks. Simmer for 10 minutes or longer depending on how rich you like the flavour. Stir in the spinach until wilted.
  3. Meanwhile, heat the oil in a saucepan over high heat. Pat dry the remaining chickpeas and fry in batches in the hot oil until golden and crisp. Drain on paper towel.
  4. Serve the curry scattered with the fried chickpeas and the remaining coriander, with steamed rice, raita and mango chutney on the side.

 


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.