I am so glad that even though my family is carnivorous, they enjoy vegetarian meals. I guess that makes them more omnivorous, but I like deeming any red meat eaters as solely carnivores.
- 1 small pumpkin, chopped (I used a store-bought bag of chopped pumpkin)
- 1 ½ cup Spinach
- 1 cup Kale
- 1 can chickpeas, drained
- 1 ½ cans cubed tomatoes
- ½ teaspoon coconut oil
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- Handful chopped coriander
- 1 Tablespoon cumin powder
- 1 Tablespoon coriander
- ½ Tablespoon turmeric
- 2 teaspoons ginger powder
- 2 teaspoons freshly ground pepper
Place a large pan on the stove at medium-low heat and allow coconut oil to warm up. Once liquid add chopped onion and garlic and cook until translucent and fragrant. Add spices to the onion mixture and allow to become aromatic.
Pour in cubed canned tomatoes and coconut milk and mix well.
Add chopped pumpkin to liquid and allow to simmer for 10 – 15 minutes. Once pumpkin is soft add chickpeas.
Once warmed up, add spinach and kale to curry and allow to become wilted and serve immediately. Top with fresh coriander and enjoy.
You can serve this with a side of bread or on top of some rice. I went for brown basmati rice as that is all we had. This meal was actually made of whatever goods we had in our house. Well mostly that is. My mom had to run to the grocery store as soon as we found out we didn’t have cumin in any of our spice drawers. That was pretty disastrous. Well not really, improvisation is an easy task, but cumin is great for a lot of other dishes too.
As for the use of both kale and spinach – I ran out of spinach so I decided to add more green with some kale. Usually meals contain either one or the other, but what’s wrong with both!?
This meal is my mom’s favourite. Last year when I first made it during my month of making pumpkin obsessed meals, I had to make it two or three times because she loved it so much. This though is the first pumpkin curry of 2014. Not bad eh?
And it is a great way to show my Dutch pride with an orange looking meal. Although it is 100% Indian being a curry and all. Oh well, orange meal to show my Dutch pride during the end of the Olympics and an Indian meal to show my love to my Indian boyfriend? That sounds better.
If you end up making this you can exclude the kale from the mix and use 2-3 cups of spinach instead. Also if pumpkin isn’t on hand, go for butternut squash! Both are equally delicious.
I hope you enjoy your meal! Or rather बॉन एपेतीत as said in Hindu.