Chickpea and pumpkin curry

Serves 4 • 285 calories per serving

Chickpeas seem to have been made for vegetable curries as they have a wonderfully satisfying texture and they soak up all the spicy flavours. This recipe combines Indian spices with some Middle-Eastern influences in the pomegranate seeds and mint. The curry makes the perfect nourishing meal when you’ve been hit with the flu – iron and vitamin C are essential for a strong immune system, and coconut contains lauric acid, which has anti-viral properties.

1. To prepare the pumpkin, cut the piece in half and scoop out the seeds and fibres. Cut each half into four pieces, then peel off the skin and discard. Cut the flesh into 1cm-thick wedges or half-moons.
2. Set a large pan on a high heat and add the oil. Add the onion and cook for 5 minutes. Turn the heat to low and cook for another 5 minutes. Now stir in the garlic, ginger and curry leaves and cook for 3 more minutes. Mix in the curry powder, cardamom, chilli, 100ml water, the salt and the pepper. Cook for another 3 minutes.
3. Add the pumpkin to the pan with 150ml water. Stir well. Simmer for 20–25 minutes until tender.
4. Meanwhile, cut the pomegranate in half and place the halves cut side down on some kitchen paper. Gently tap them with a wooden spoon until all the seeds have fallen out. You will have to remove some of the skin that has fallen out too. Set the seeds aside.
5. Add the chickpeas and coconut milk to the curry and simmer for a further 5 minutes. Finally, add the lime juice and chopped mint and stir through. Serve hot, garnished with the pomegranate seeds and mint leaves.

Rich in Vitamins B1 (thiamin), C and E • Iron • Potassium • Phytoestrogens • Fibre

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