Jamie Oliver’s Pumpkin and Chickpea Korma

DIFFICULTY

SPICE LEVEL

25 mins

TOTAL TIME

“This delicious curry can be made with a variety of veg – I’ve gone for roasted pumpkin, chickpeas and frozen spinach, but use whatever you have to hand.”

Ingredients

Serves 2

350g pumpkin
2 tablespoons Patak’s Korma Paste
olive oil
1 x 400g can of chickpeas
150g white or brown basmati rice, to serve
2 tablespoons/50ml coconut cream
100g frozen spinach

This recipe calls for

Patak’s Korma Paste 290g

Patak’s Korma Paste is a mild spice…

More Details

Method

Preheat the grill to medium-high. Halve and thinly slice the pumpkin into ½cm rounds, adding to a large bowl as you go.
Toss the pumpkin with 2 teaspoons of Patak’s Korma Paste and 1 tablespoon of olive oil, then lay the slices on a baking tray and grill for 15 minutes, or until soft and golden.
Meanwhile, drain the chickpeas, reserving the juice, and dry 3 tablespoons on kitchen towel. After 10 minutes, remove the tray, and add the dried chickpeas to the pumpkin, whack the grill up to high, then return to the grill for 5 minutes to crisp up. (Be careful as they can sometimes pop a little.)
Meanwhile, cook the rice according to the packet instructions.
Drizzle ½ a tablespoon of olive oil into a shallow casserole pan on a medium heat. Add the remaining heaped tablespoon of Patak’s Korma Paste and fry for 1 minute, until fragrant. Add the coconut cream, 200ml of cold water and the remaining chickpeas (juice and all), and cook for 15 minutes, or until thickened and saucy. Stir through the spinach for the last 5 minutes, until wilted, then season to taste with black pepper.
Stir most of the pumpkin through the curry sauce, reserving the crispiest bits. Drain the rice and divide between two bowls. Spoon over the curry, scatter with the crispy pumpkin and chickpeas, and serve.