Pumpkin and chickpea curry with spiced cucumber labneh

Name: Pumpkin and chickpea curry with spiced cucumber labneh recipe
Yield: 4
Ingredients: 625g pumpkin, peeled, roughly cut into 4cm pieces; 1/3 cup (80ml) vegetable oil; 1/2 red onion, finely chopped; 6 garlic cloves, finely chopped; 6cm (30g) piece ginger, finely chopped; 1 tbs curry powder; 1 tsp garam masala; 1 tsp ground turmeric; 400g can crushed tomatoes; 3 tsp white sugar; 1 tbs rice wine vinegar; 2 cups (500ml) vegetable stock; 2 x 400g cans chickpeas, drained; 250g frozen peas; Spinach leaves, mango chutney & pappadums, to serve; 1/4 tsp whole cumin seeds; 2 tsp vegetable oil; 1/2 tsp whole mustard seeds; 2 Lebanese cucumbers, seeds removed; 250g labneh; 1 garlic clove, crushed; 1/4 cup loosely packed coriander leaves, finely chopped; Juice of 1/2 lemon; 1/4 tsp chilli powder

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by Neil Perry

Feb 15, 2021

This vegie-filled curry is exactly what you need on a chilly night.

625g pumpkin, peeled, roughly cut into 4cm pieces
1/3 cup (80ml) vegetable oil
1/2 red onion, finely chopped
6 garlic cloves, finely chopped
6cm (30g) piece ginger, finely chopped
1 tbs curry powder
1 tsp garam masala
1 tsp ground turmeric
400g can crushed tomatoes
3 tsp white sugar
1 tbs rice wine vinegar
2 cups (500ml) vegetable stock
2 x 400g cans chickpeas, drained
250g frozen peas
Spinach leaves, mango chutney & pappadums, to serve

Spiced cucumber labneh

1/4 tsp whole cumin seeds
2 tsp vegetable oil
1/2 tsp whole mustard seeds
2 Lebanese cucumbers, seeds removed
250g labneh
1 garlic clove, crushed
1/4 cup loosely packed coriander leaves, finely chopped
Juice of 1/2 lemon
1/4 tsp chilli powder

Method

1.

Preheat oven to 220°C. Toss pumpkin in 2 tbs oil and arrange in a single layer on a baking tray. Roast for 20 minutes or until lightly coloured and tender.
2.

Heat remaining 2 tbs oil in a large heavy-based saucepan. Add onion, garlic and ginger and cook, stirring, until fragrant. Add spices and cook, stirring, until fragrant, then add tomato, sugar, vinegar and stock. Season. Increase heat and bring to the boil, then reduce heat and simmer for 20 minutes. Add roasted pumpkin, chickpeas and peas and simmer for 3 minutes or until warmed through. Season to taste.
3.

For the spiced cucumber labneh, place cumin seeds in small heavy-based frypan over low heat and cook until fragrant, then tip into mortar and pestle and crush coarsely. Add oil and mustard seeds to the pan and place over low heat, stirring, until mustard seeds pop. Remove from heat and set aside to cool. Coarsely grate cucumbers, then squeeze to remove excess liquid. Place cumin, mustard seeds in oil, cucumber, and all remaining ingredients into a bowl and mix to combine. Taste and adjust seasoning as needed.
4.

Divide curry among serving bowls and scatter with spinach leaves. Serve with spiced labneh, mango chutney and pappadums alongside.