Pumpkin, Chickpea and Black Kale Curry

Pumpkin, Chickpea and Black Kale Curry

The combination of pumpkin and warm spices in this dish are so comforting, like a big hug, and this dish feels so nourishing which is perfect for this time of year as the days start to get a wee bit cooler and shorter. For this recipe I used a ‘Blue Prince’ pumpkin grown at Craigie’s Farm, but you can use any edible pumpkin variety, you could even substitute pumpkin for some of the beautiful squashes from Craigie’s Farm instead. If you are feeding a crowd, or want some extra to pop in the fridge for the next day, or stock up your freezer with a tasty, healthy meal for a later date, just double the recipe. It’s vegan and gluten free too!

Thanks to Liz at Litty’s Larder for creating and sharing this recipe with us. Check out her Instagram @littyslarder

Click here to download the recipe card


Ingredients

  • 1 small or half a medium pumpkin, roasted and skinned
  • 2 tbsps rapeseed oil
  • 1 medium onion, roughly chopped
  • 2 cloves of garlic, peeled and grated
  • 5cm piece fresh root ginger, peeled and grated
  • ½ to 1 red chilli, deseeded and finely chopped
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp turmeric
  • 6 cardamon pods, split and seeds removed
  • 2 tbsps water
  • 400g tin chickpeas, drained and rinsed
  • 400g tin coconut milk
  • 4-5 black kale leaves, or handful of spinach, roughly chopped
  • 2 tbsps fresh coriander, roughly chopped
  • Juice of 1 lime

Method

  1. Pre heat oven to 180oc /gas mark 4
  2. Cut the pumpkin in half and scrape the seeds out. Chop it into large chunks, place into a roasting tray and drizzle it with 1 tbsp of the rapeseed oil. Place in the oven on the middle shelf and roast for about 20 minutes or until softened.
  3. Whilst the pumpkin is roasting, add the other 1tbsp of the rapeseed oil to a warm pan and fry the onions for about 5 minutes or until they have softened. Then add the grated garlic, grated fresh ginger and chopped chilli and fry for a couple of minutes, taking care that they don’t stick to the pan. Next add the dry spices to the pan and fry for a 1 minute and then add 2 tbsp of water to the pan to help release the flavours of the spices.
  4. Now pour the coconut milk into the pan, stir and bring to a simmer, and then add the chickpeas and stir. Leave at a simmer whilst you remove the pumpkin from the oven, cut the skin off and discard, then roughly cube the roasted pumpkin flesh and add to the pan. Let the whole thing simmer for around 5 minutes. Then add the chopped kale and simmer for another 5 minutes or until the kale has softened. Stir through 1 tbsp of chopped coriander and juice of the lime. Now give it a taste and season with a little salt according to your taste.
  5. Serve with a portion of cooked rice and the remaining chopped coriander and enjoy!

 

Great reasons to visit Craigie's

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Shop

Our fantastic farm shop features the best of Scotland's Larder. Pick up gifts, farm toys, books and cards too!

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Eat

Our cafe serves breakfast, lunch, coffee, tea and plenty of delicious home bakes using as much local produce as possible.

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Activities

Visit our animals, play on the swings, take a tractor and trailer ride, become a nature detective and pick your own fruit!

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The Animals

Pigs, piglets, chickens, horses, sheep, pygmy goats, we've plenty of animals for you to meet!

Butchery

Butchery

Why not pick something up for tea from our award winning butchery. High quality fresh meat from local suppliers.

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Pick Your Own

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