Potato, pumpkin and chickpea curry

1 tbsp olive oil

1 clove garlic, crushed (or 1tsp crushed garlic or garlic granules)

½ to 1 onion

2-3 potatoes, diced to 1cm cubes

1 or 2 tsp ground cumin

1 or 2 tsp ground coriander

1 or 2 tsp ground turmeric

Pinch of chilli powder (to taste)

1tsp salt

Ground pepper to taste

¼ pumpkin, diced to 1 cm cubes

1 tin chickpeas

100-200g spinach (optional)

Handful of fresh coriander (optional)

Natural yoghurt

This is one of few recipes that I make that takes a little more time.  It is worth it to get the curry flavour well infused.  While the spice recommendations are not specific, you know what you like, so play around with the spices to get the flavour that suits you.

Heat olive oil over a medium-high heat in a large pot or frying pan.  Add garlic and onion.  Cook until onion starts to go clear.  Add the diced potato and start to stir until well coated in oil, garlic and onion.  Add the spices, salt and ground pepper.  Stir until the potatoes are well covered.  Continue to stir and cook the potatoes with the oil and onions.  If the potatoes and powder begin to stick, add a tbsp of water at various intervals, to avoid sticking, and help form a thick sauce.  As potatoes begin to soften, help to break them down with your wooden stirring spoon, until the potatoes are all mashed and resemble a thick curry sauce.  (This takes a while, but it is worth it). 

Add the pumpkin and chickpeas (including brine) to the potato curry sauce mixture and stir.  Add approx. ¼ cup water to the mixture, if the consistency seems too thick.  Cover and leave to simmer on a low heat for 30-40 minutes (until the pumpkin is cooked through).  Just prior to serving, stir through spinach and coriander (if you are using greens).  Serve with rice and a dollop of natural yoghurt.

If you prefer to use dried chickpeas, remember to get them soaking the day before (in accordance with packet directions).  Adjust water accordingly. 

Photo by  Dragne Marius  on  Unsplash