Korma Sauce with Pumpkin and Chickpeas
Its name translated means “nine jewels”. Spicy, sweet and creamy with a small touch of dried fruit.
Ingredients
-
350g pumpkin
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2 tablespoons korma sauce
-
400g chickpeas
-
100g frozen spinach
Preparation Method
- Preheat the grill to medium-high. Halve and slice the squash into 1/2cm slices and mix with 2 tsp korma sauce and 1 tbsp olive oil, place the slices on a baking sheet and grill for 15 minutes, or until soft and golden.
- Meanwhile, drain the chickpeas, and dry 3 tablespoons on a kitchen towel.
- After 10 minutes, remove the baking sheet and add the chickpeas to the squash, meanwhile, cook the rice according to the package directions
- Drizzle 1/2 tbsp olive oil in a shallow pan over medium heat. Add the remaining tablespoonful of korma sauce and stir-fry for 1 minute, until fragrant.
- Add the coconut cream, 200ml cold water and the remaining chickpeas, and cook for 15 minutes, or until thickened and tender. Stir in the spinach for the last 5 minutes, until wilted, then season to taste with black pepper.
- Scoop most of the pumpkin into the curry sauce, but reserve a few crisper pieces.
- Drain the rice and divide between two bowls. Introduce the curry, sprinkle with the crispy pumpkin and chickpeas and serve.
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