Chick pea and pumpkin curry

Chick pea and pumpkin curry turned out amazing 😍

Chick pea and pumpkin curry

This recipe makes 8 large serves

1 tablespoon olive oil

60g butter

1/2kg dried chick peas ( you must soak these in water overnight before use or replace with canned chick peas )

1 butternut pumpkin ( remove skin and cut into cubes )

2 onion sliced

8 garlic cloves minced

1 cup tomato paste

1 regular size tin diced tomato

1 tablespoon vinigar

600ml cream

3 generous teaspoons chicken massal stock powder

1 cup Greek yoghurt

Salt to taste

Spice mix

3 teaspoons paprika

2 teaspoons ground Coriander

2 teaspoons ground cumin powder

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cinnamon

Mix all spice ingredients together in a bowl.

Heat up a large pot to a medium heat, add the olive oil butter, onion and garlic. Saute for 10 minutes or so or until the onion is starting to brown and develop flavour. Careful not to burn the butter.

Now add the tomato paste, vinigar, spice mix, tin tomato's, chicken stock powder and cream. Simmer 30 minutes then add the pumpkin and cook a further 20 minutes or so or until the pumpkin is just cooked through but holding its shape. Once the pumpkin is cooked remove pot from stove and allow to cool for 10 minutes before stirring through the Greek yoghurt. Taste and season with salt if needed.

Serve with steamed jasmine rice 😋

Note: the reason I wait for the curry to cool a bit before adding the Greek yoghurt is... if the curry is too hot it can curdle the yoghurt so best to let it cool a little before.