Jamie Oliver's Pumpkin, Chickpea and Coconut Curry

Ingredients

Method

Deseed and chop the pumpkin or squash into 3cm chunks, then peel and slice the ginger into matchsticks. Peel and finely slice the shallots and garlic, deseed and finely slice the chilli, then pick the coriander leaves, and finely chop the stalks.
Add the mustard seeds, curry leaves and coriander stalks to the dry Big Batch Pan and fry over a medium-high heat until the curry leaves get nice and crispy. Pour in 1 tablespoon of oil and add the ginger, garlic, chilli, and shallots. Cook until golden, stirring occasionally.
Stir in the turmeric, coconut milk and tomatoes, breaking them up with a spoon, then bring to the boil.
Drain and add the chickpeas, along with the pumpkin or squash, then reduce to a low heat, cover with a lid and simmer for 1 hour 15 minutes, removing the lid halfway until the sauce is lovely and thick. Check on it occasionally to make sure the bottom doesn’t catch and burn.
Season to perfection with salt and pepper, scatter with the reserved coriander leaves, then serve with fluffy rice, naan bread, and chutneys and dips on the side.