Pumpkin coconut curry with split peas, chickpeas & leek This light, sunshine-hued curry promises not to make your eyes water – just your mouth…
Serves 4-6 2 tbsp olive oil
1 medium onion, roughly chopped
1 leek, roughly chopped
1 litre vegetable stock
1 can coconut milk
230g kabocha squash/pumpkin
65g yellow split peas
1 can chickpeas, rinsed and drained
21/2 tsp curry powder
1 tsp cumin seeds
1/8 tsp allspice
1/8 tsp nutmeg, freshly grated
1/8 tsp red pepper flakes
65g kale, chopped small
1. Add onion, garlic, leek and olive oil to a frying pan over medium heat. Sauté for 5-10 mins or until it starts to brown. Add vegetable stock, kabocha or pumpkin, split peas and salt. Bring mixture to a boil, then simmer and cover for 20-25 mins.
2. Once pumpkin and split peas are tender, add chickpeas, all spices and kale. Stew for 10-15 mins until well combined and tasty. Top with shredded coconut or natural yoghurt.
Find more yummy ideas in issue 16 of The Simple Things, which is on sale now.